Pumpkin Bread Pudding With Gingered Crème Anglaise
A list of ingredients you will need:
4 cups - white bread, cut into cubes
4 - eggs
3 - egg yolks
1 1/2 cups - milk
1 1/2 cups - heavy whipping cream
3/4 cup - canned pumpkin puree
1 cup - Domino® Granulated Sugar
1/4 tsp. - salt
1 tbsp. - rum or brandy
1/4 tsp. - nutmeg
1 tsp. - cinnamon
1/4 tsp. - cloves, ground
1 tbsp. - butter
Creme Anglaise Ingredients
1 cup - milk
1 cup - heavy whipping cream
3 tbsp. - chopped crystallized ginger
5 - egg yolks
1/2 cup - Domino® Granulated Sugar
1 tsp. – vanilla
Quick Tip »
*If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending.
Instructions »
Preheat oven to 350°F. Butter a 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in 350°F oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. (Pudding should be set in center, but not dry.)
Creme Anglaise Instructions:
In small saucepan, bring milk, cream and ginger to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl, beat yolks with sugar until pale and thick, 3 to 4 minutes. Strain cream mixture, discarding the ginger. Slowly pour cream mixture into egg mixture, stirring constantly, until blended. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, just until thickened. Do not boil or sauce may curdle*. Add vanilla. Pour into a small container; cover and chill.
Serves 8 to 10.