Tag Archives: pumpkin

Christmas Dinner: Pumpkin Bread Pudding with Creme Anglaise

3 Jan

Pumpkin Bread Pudding

I found a yummy looking recipe for pumpkin bread pudding on Smitten Kitchen from back in 2007!  Their recipe was adapted from Gourmet magazine and you can find their original post here.  I used more bread than I should have so to make the dessert creamier and less dry, I added creme anglaise sauce on top.  Both recipes are listed below.  The bread pudding calls for almost the exact same ingredients as a traditional pumpkin pie so this recipe is great if you are looking for that pumpkin pie flavor but a different texture dish.  Creme anglaise is a great recipe because it is so versatile – it can be served warm, cold or room temperature.  In addition to serving on top of bread pudding, I also like to eat it with berries in the morning for breakfast.

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007 Issue

Ingredients
1 1/2 cups whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs, plus 1 yolk
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
Pinch of ground cloves
2 tbsp. bourbon (optional)
5 cups cubed (1″) day-old baguette or crusty bread (I used half a ciabatta loaf and a baguette.)
3/4 stick unsalted butter, melted

Directions
1. Preheat oven to 350 with rack in middle.
2. Mix together dry ingredients (sugar, salt, cinnamon, ginger, allspice, cloves).
3. Slowly add eggs, milk, pumpkin and bourbon until well mixed.
4. Toss bread cubes with melted butter in another bowl and add to 8″x8″ baking pan.  Pour pumpkin mixture on top.  (Note: Only use as much bread as I did if you like thicker bread pudding.  When I make this again, I will probably do at least a cup less bread and cut the pieces smaller, so that you can see the “soupy” pumpkin mixture in the baking pan.)
5. Bake until pudding is set, which should take about 25-30 minutes.

Creme Anglaise
From the Joy of Cooking
Makes 2 Cups

Ingredients
6 egg yolks
2/3 cup sugar
1 1/2 cups hot milk
1 tbsp. vanilla extract
3 tbsp. unsalted butter, melted
2 tbsp rum, Cognac or other liqueur (I used light rum)

Directions
1. Whisk egg yolks in 2-quart saucepan, adding the sugar by fairly rapid spoonfuls – if it goes in all at once, the yolks can turn grainy.
2. Continue beating 2-3 minutes, until the mixture is pale yellow and thick.  By dribbles, stir in the hot milk – stirring, not beating, because you do not want the sauce to foam.
3. Set the saucepan over medium-low heat, stirring slowly with a wooden spoon and reaching all over the bottom and sides of the pan.  The sauce should gradually come near – but not to – a simmer.  You must be careful not to over heat it as this will scramble the yolks.  Indications that it is almost ready are that the surface bubbles begin to subside, and almost at once you may see a whiff of steam rising.
4. The sauce is done when it coats the wooden spoon with a light creamy layer thick enough to hold when you draw your finger across the back of the spoon.
5. Next beat in the vanilla, butter and run.  Spoon on top of bread pudding.  Sauce can be refrigerated in a covered container for several days.

Pumpkin Bread Pudding with Creme Anglaise

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Christmas Dinner

26 Dec

Christmas Hearth

Merry Christmas everyone!  I hope you had a happy holiday and Santa was good to you and your families!  My family decided to do something different from turkey this Christmas and make a standing rib roast instead.  Serving red meat versus poultry required a total overhaul of our menu from Thanksgiving.  Listed below are the dishes that we made today for Christmas dinner.  Over the course of the next two weeks, I will post each of these recipes.

Hot Toddies
Christmas Crostini
Dad’s Cream of Chestnut Soup
Mom’s Standing Rib Roast
Asparagus Wrapped in Bacon
Potato & Celery Root Mash
Pumpkin Bread Pudding with Creme Anglaise

To round out our meal, we served Sister Shubert’s Wheat Dinner Yeast Rolls and a bottle of Illumination Sauvignon Blanc from Quintessa Winery (see Napa Travelogue post for more info on CA wineries!).  Red wine probably would have gone better with this meal, but my mom generally only drinks white and I had just given my parents a case of this wine for Christmas so we had to try it!

Christmas Dinner Plate