Recipe

African -pumpkin- Bread- Pudding Recipe


AFRICAN -PUMPKIN- BREAD- PUDDING Recipe
Add Step-by-Step Photos 		Minitindel / All my dishes
1 year, 1 month ago
An African dessert.......... make your pumpkin bread the day before so it is cool and slices easliy
Prep:20m Cook:90m Servings:8

Minitindel

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Ingredients
  • for the pumpkin bread>>>>>>>>>>>>>>>>
  • 1/4 - cup pecan nuts
  • 1-1/4 -cup pumpkin puree
  • 2 -eggs , beaten
  • 1/2- cup oil
  • 1/3 - cup milk
  • 2- cups flour
  • 3/4 - cups sugar
  • 1- teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 - teaspoon ground nutmeg
  • 1/2- teaspoon cloves ( ground)
  • 1/2 - teaspoon ground ginger
  • 1/2 - teaspoon salt
  • *****************************
  • *****************************
  • for the pumpkin custard.............
  • 1 - cup milk
  • 1- cup cream
  • 1/3 - cup sugar
  • 5 - large egg yolks
  • 3- ounces pumpkin puree
  • 1- teaspoon vanilla
  • 1/4 - teaspoon ground cinnamon
  • 1/4- teaspoon ground ginger
  • 1/4 - teaspoon nutmeg

Directions
  1. to begin the pumpkin bread , preheat oven to 350 degress f.
  2. lightly roast the pecans in the oven , then allow to cool and then coarsely chop
  3. ina large bowl, mix together, the pumpkin puree and the eggs.
  4. add the oil and milk and mix well..........
  5. sift together the flour, sugar, baking soda, spices, and salt
  6. stir the sifted dry ingredients and pecans into the pumpkin mixture
  7. spoon into the greased loaf pan and bake for 50 - 60 minutes, or until a skewer comes out clean when inserted in the middle.........
  8. remove the loaf from the pan and place on the wire rack to cool
  9. the next day , thickly slice the bread , cut into 1 inch cubes and lightly toast under the broiler..........
  10. preheat oven to 275 degrees f.
  11. 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.
  12. place the egg yolks, pumpkin puree, vanilla extract, spices and the remaining sugar in a bowl and whisk together until blended............
  13. slowly pour the hot milk onto the the egg mixture and whisk until combined
  14. divide the pumpkin bread cubes among the ramekins, filling to the top.....
  15. stand the ramekins, in a roasting pan, pour the custard over the bread and allow to soak for 10 -15 minutes.........
  16. top up the ramekins with more custard if needed
  17. half -fill the roasting pan with hot water then place it in the oven for approximately 30 minutes or until the custard is set.............
  18. serves 6- 8

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Comments

midgelet 1 year, 1 month ago said:
Great!

chefmeow 1 year, 1 month ago said:
Yum. Another great recipe from the pumpkin patch. Love the sounds of this one my friend. Great post and a high 5.

minitindel 1 year, 1 month ago said:
This truly is yummy.............hope you enjoy it

greentreefrogs 1 year, 1 month ago said:
OH My I love this.. FIVE FORKS..sounds good.

22566 1 year, 1 month ago said:
Bread Puddings are my weakness,thank-you,this sounds so very good.

Kind Regards

lanacountry 1 year, 1 month ago said:
55555 FFF group..(thank you!!) :)


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