Recipe

Pumpkin Bread Pudding Recipe

	Midgelet / All my dishes 1 year, 2 months ago Restaurant recipe to make both the pumpkin raisin bread and rich custard. A perfect fall dessert for entertaining. Elegant comfort food too Prep:60m Cook:120m Servings:8	Midgelet
	bread puddings breads pumpkin custard raisins ginger cinnamon

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Fans

pat2me

laurakaay

Ingredients

1 cup currants

3 tablespoons dark rum

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon grated nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin purée

1/2 pound (2 stick) unsalted butter

1 1/4 cup sugar

3 eggs, lightly beaten

Custard

2 1/2 cups half-and-half

2/3 cup sugar

2 tablespoons peeled and grated fresh ginger

3 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

Confectioners’ sugar for dusting

Directions

Preheat the oven to 350 degrees F.

In a small saucepan, combine the currants and dark rum and place over medium heat.

Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes.

Butter and flour a 9 x 5-inch loaf pan.

In a bowl, whisk together the flour,baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

. Place the pumpkin purée in a bowl.

Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin purée.

Setaside the currants.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy.

Reduce thespeed to low and gradually add the eggs until well incorporated.

Add the dry ingredients to the butter mixture alternately with the pumpkin purée,beginning and ending with the dry ingredients.

Stir in the currant.

Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch.

Cool 10 minutes in the pan, then invert onto a wire rack and

allow the cake to cool completely.

. In a medium saucepan, mix the half-and-half, sugar, and ginger.

Bring toa boil over medium heat, stirring frequently.

Remove from the heat and steep the ginger for 20 minutes.

Strain and reserve.

Whisk together the eggs and the vanilla until foamy.

Whisk in the halfand-half mixture until thoroughly blended.

To assemble the pudding, cut the loaf of pumpkin bread in half

lengthwise.

Wrap one half and refrigerate or freeze for another use.

Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles.

. In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut sidedown in overlapping rows to fill the dish completely.

Pour custard mixtureinto the dish, pouring around the pumpkin bread to keep the top edges dry.

Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.

Place the gratin dish in a large roasting pan and fill the pan with enoughwater to come halfway up the sides of the dish.

Bake in the center of theoven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center.

Remove the gratin dish from the water assoon as it is taken from the oven.

Dust with confectioners’ sugar, scoop out portions, and serve warm.

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Comments

pat2me 1 year, 2 months ago said:
And my husband says he doesn't like bread pudding........wait until he has this!!!!!

laurakaay 1 year, 2 months ago said:
I love bread pudding and this one is a great way to celebrate the flavors of autumn! Great job on another great recipe!!! ~Laura ;D

22566 1 year, 2 months ago said:
Thank-you! Thank-you!! Thank-you!!!

As the steam rises above my piping hot mug of apple cider and the leaves crackle under my feet,I am gratifed,with this in hand.

Kind Regards

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