Why not try a different dessert for your Thanksgiving meal? Warm and decadent, this Pumpkin Bread Pudding is heaven drizzled with warm Cinnamon Cider Sauce. As delicious served warm or room temperature it is an easy option with whether you are the host or bringing the sweets. (And it makes a delicious Holiday breakfast!)
Cinnamon cider syrup (available now at Surfas) is a blend of apple cider, pure maple syrup and cinnamon. Add Bourbon or Dark Rum for a sophisticated touch.
Pumpkin Bread Pudding
3/4 cup sugar
3 whole eggs
3 egg yolks
4 cups half and half
2 cups whipping cream
2 tbsp good vanilla extract
1 16oz. can pumpkin
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 loaf stale French bread or egg bread cut into 1/2 inch thick slices or squares
1 cup toasted pecans
Optional: Orange zest
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Directions
- Pre-heat oven to 250 degrees. Whisk sugar, whole eggs and yolks, half and half, cream and vanilla in a large bowl to make a smooth custard.
- Combine pumpkin, cinnamon, nutmeg and ½ cup of custard mixture in another bowl.
- Generously grease the inside of 2 10-inch pans or loaf pans with butter. Line the perimeters of each pan with the smallest slices of bread. Then cover with an overlapping bread layer
- Pour one-sixth of the custard mixture over bread and let soak. Spread one fourth of the pumpkin over the bread in each pan. Sprinkle with pecans and a final soaking with the custard.
- Bake for about 1 ½ hours. Note: The pudding will rise a great deal but will fall when you take it out of the oven.
Serve warm with Bourbon cider sauce and a sprinkling of powdered sugar.
Purchase items in BOLD in-store at Surfas or online at Culinary District!