AFRICAN -PUMPKIN- BREAD- PUDDING
From minitindel 15 years agoIngredients
- for the pumpkin bread>>>>>>>>>>>>>>>> shopping list
- 1/4 - cup pecan nuts shopping list
- 1-1/4 -cup pumpkin puree shopping list
- 2 -eggs , beaten shopping list
- 1/2- cup oil shopping list
- 1/3 - cup milk shopping list
- 2- cups flour shopping list
- 3/4 - cups sugar shopping list
- 1- teaspoon baking powder shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 3/4 - teaspoon ground nutmeg shopping list
- 1/2- teaspoon cloves ( ground) shopping list
- 1/2 - teaspoon ground ginger shopping list
- 1/2 - teaspoon salt shopping list
- ***************************** shopping list
- ***************************** shopping list
- for the pumpkin custard............. shopping list
- 1 - cup milk shopping list
- 1- cup cream shopping list
- 1/3 - cup sugar shopping list
- 5 - large egg yolks shopping list
- 3- ounces pumpkin puree shopping list
- 1- teaspoon vanilla shopping list
- 1/4 - teaspoon ground cinnamon shopping list
- 1/4- teaspoon ground ginger shopping list
- 1/4 - teaspoon nutmeg shopping list
How to make it
- to begin the pumpkin bread , preheat oven to 350 degress f.
- lightly roast the pecans in the oven , then allow to cool and then coarsely chop
- ina large bowl, mix together, the pumpkin puree and the eggs.
- add the oil and milk and mix well..........
- sift together the flour, sugar, baking soda, spices, and salt
- stir the sifted dry ingredients and pecans into the pumpkin mixture
- spoon into the greased loaf pan and bake for 50 - 60 minutes, or until a skewer comes out clean when inserted in the middle.........
- remove the loaf from the pan and place on the wire rack to cool
- the next day , thickly slice the bread , cut into 1 inch cubes and lightly toast under the broiler..........
- preheat oven to 275 degrees f.
- to make the custard ............. place the milk, cream and 2 tablepoons of the sugar in a saucepan , bring to a boil and remove from heat.
- place the egg yolks, pumpkin puree, vanilla extract, spices and the remaining sugar in a bowl and whisk together until blended............
- slowly pour the hot milk onto the the egg mixture and whisk until combined
- divide the pumpkin bread cubes among the ramekins, filling to the top.....
- stand the ramekins, in a roasting pan, pour the custard over the bread and allow to soak for 10 -15 minutes.........
- top up the ramekins with more custard if needed
- half -fill the roasting pan with hot water then place it in the oven for approximately 30 minutes or until the custard is set.............
- serves 6- 8
People Who Like This Dish 2
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The Rating
Reviewed by 5 people-
great!
midgelet in Whereabouts loved it -
Yum. Another great recipe from the pumpkin patch. Love the sounds of this one my friend. Great post and a high 5.
chefmeow in Garland loved it -
OH My I love this.. FIVE FORKS..sounds good.
greentreefrogs in loved it
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