Oh So Tasty Pumpkin Bread Pudding!
- 4 cups white bread cut into 1/2" cubes
- 4 eggs
- 3 egg yolks
- 1 1/2 cups milk
- 1 1/4 cups heavy cream
- 3/4 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp rum or brandy
- 1/4 tsp organic ground nutmeg
- 1 tsp organic ground cinnamon
- 1/4 tsp organic ground cloves
- 2 tbsp cold butter cut in tiny pieces
Ginger Cream Drizzle
- 1 cup milk
- 1 cup heavy cream
- 2 tsp ginger organic
- 1 tsp vanilla
- 5 egg yolks
- 1/2 cup sugar granulated
Preheat oven to 350°F.
Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
Spread the dried bread cubes on a 13x9x2-inch baking pan.
In a large mixing bowl, whisk together all pudding ingredients (not the butter).
Pour mixture evenly over bread cubes.
Let sit for 10 minutes, until bread is well-coated and soaked.
Top with butter pieces, and bake 45 to 50 minutes.
Pudding should be set in center: do not over bake.
Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
Remove from heat.
While mixture is heating, whisk egg yolks and sugar together until smooth.
Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Do not boil, or sauce may curdle.
Set aside, uncovered. Pour over warm pudding, and serve.