Daybreak Delights: Pumpkin Bread Pudding

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Chef Katy Hume from the Stir Cooking School shows us how to make pumpkin bread pudding.

1 loaf egg bread – cubed in 1 in x 1 in pieces

 

For Custard:
1/2 cup sugar

1/4 cup brown sugar
1 cup milk
2 cups heavy cream
2 large whole eggs
4 large egg yolks
1 ½  cups pumpkin puree
1 teaspoon cinnamon
1/2 tsp nutmeg

 

For Crème Anglaise:
4 egg yolks
1/2 cup sugar
1 cup heavy cream
1 cup milk
1 tablespoon vanilla
Amaretto to taste

 

Custard:
In a bowl whisk together the eggs, egg yolks and sugar.  Stir in pumpkin, cinnamon, and nutmeg followed by the milk and cream.  Then add the cubed bread, allowing the bread to soak, turning occasionally until all of the liquid is absorbed.   Spoon mixture into a buttered 9x9 pan and bake at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean.  Let cool for 10 minutes and cut into pieces.

Crème Anglaise:

Make an ice-water bath: Fill a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low.  Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools). This can also be made into an ice cream, cool and freeze.

Strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an air-tight plastic container.  Refrigerate up to 4 days.