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BREAD PUDDING - Pumpkin Pie Bread Pudding
Nb persons: 14
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| Printed from: Imperial Sugar http://www.imperialsugar.com/recipes/desserts/pudding-mousse-souffles/Pumpkin-Pie-Bread-Pudding Pumpkin Pie Bread Pudding Description Can’t decide between bread pudding and pumpkin pie? With this recipe you won’t have to. Our Pumpkin Pie Bread Pudding takes the best of both desserts and creates a whole new level of yum. Ingredients | |
| 3 1/3 cups | Imperial Sugar Extra Fine Granulated Sugar |
| 1 cup | butter, room temperature |
| 10 large | eggs |
| 2 tablespoons | ground cinnamon |
| 1/2 teaspoon | ground all spice |
| 1/8 teaspoon | ground cloves |
| 1/4 teaspoon | ground ginger |
| 1/4 teaspoon | ground nutmeg |
| 2 tablespoons | vanilla extract |
| 1 can (15 ounces) | canned pumpkin |
| 1 quart | vitamin D milk |
| 1 1/3 cups | raisins,, (optional - I prefer to use golden raisins) |
| 1 1/2 pounds | stale French or Italian bread loaf, cubed by cutting into 1/2 inch cubes* |
| 1 3/4 cups | walnut pieces,, (could substitute black walnuts for increased decadence) |
| Butter Sauce | |
| 2 1/4 cups | light corn syrup |
| 1/4 cup | dark corn syrup |
| 1 1/2 cups | unsalted butter, room temperature |
| 2 tablespoons | vanilla extract |
Directions
Preheat oven to 275°F.
Cream butter and sugar together. Then, add eggs to mix. Once eggs have fully been incorporated into the batter, mix in spices as well as vanilla extract. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
Fold in canned pumpkin until thoroughly combined. Add milk and mix until all of ingredients are mixed fully. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
Place mixture in a large glass mixing bowl. Gently add bread cubes, walnuts and raisins (if using) to mixture. Gently push on bread to let bread soak up mixture. It is best if this mix sets overnight, but at least let it set for 4 hours in a refrigerator. Please cover with plastic wrap.
Check bread cubes to make sure that pieces have soaked up mixture. Take 4 tablespoons of unsalted butter and grease a 9 x 13 inch glass baking dish.
Place bread mixture in baking dish. Bake until pudding has puffed and custard mixture is set in the center. Depending on your oven, it should be about 75-95 minutes. Remove and cool for 1 1/2 hours before serving. Can top with butter sauce (see below) for extra decadence or serve with a scoop of vanilla ice cream on the side. If using butter sauce - pour over each individual serving of bread pudding.
Butter sauce: In a medium saucepan, heat corn syrup and vanilla to a simmer over medium-low heat. DO NOT bring to a rolling boil. Remove from heat and cool for 5 minutes.
Once mixture has cooled for a few minutes, place in a food processor. Add softened butter. Gently pulse mixture with softened butter. The consistency will change and you will see a glistening sauce stream when you dip a spoon to see if it is ready. Look at back of spoon. Keep at room temperature until ready to serve. This makes approximately 3 cups of butter sauce.
Plan For:
4 hours soak time (or overnight)
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