Pumpkin Bread Pudding with Cinnamon Sauce |
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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
2 eggs, beaten |
1 (15 ounce) can pumpkin (not pumpkin pie filling) |
1 cup whipping cream |
1 cup half-and-half |
2/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
5 cups french bread or 5 cups italian bread, cut into 1/2 inch cubes |
4 egg yolks |
1 1/2 cups milk |
1/2 cup whipping cream |
1/3 cup sugar |
1/2 teaspoon cornstarch |
1 tablespoon butter |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
Directions:
1. Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
2. Add the cubed bread; stir to coat bread cubes.
3. Cover and chill for 30 minutes.
4. Pour mixture into a buttered 2-quart baking dish.
5. Bake at 350 degrees for 55-60 minutes or until tests done.
6. Meanwhile, beat 4 egg yolks in a small bowl; set aside.
7. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
8. Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
9. Remove from heat.
10. Stir 1 cup of hot mixture into the egg yolks.
11. Return all of the mixture to the saucepan.
12. Cook and stir until thickened and bubbly.
13. Reduce heat; cook and stir for 2 more minutes.
14. Pour the hot mixture into a bowl, immediately.
15. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
16. Serve bread pudding warm with warm Cinnamon Sauce.
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