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| image: Martha Stewart |
Pumpkin Bread Pudding with Carmel Sauce
(Serves 12)
Ingredients
- 8 cups stale bread cubed 1” (about 8 slices about 1 lb 4 oz)
- 2 1/2 cups organic pasture raised whole milk
- 1 cup organic ½ and ½
- 1 can pumpkin (15 oz)
- ¼ cup dried cranberries
- ¼ cup dark chocolate chips
- ½ cup organic light brown sugar plus 1 tablespoon stevia or ¾ cup light brown sugar
- 3 large pasture raised eggs
- 2 egg yolks
- 2 tsp vanilla
- 1 ½ tsp cinnamon
- 1 tsp ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pink salt or sea salt
- unsalted butter room temp for dish
1 cup homemade carmel (recipe below), or store-bought, warmed
Directions
*if
bread isn't stale put in the oven cubed on warm for ½ hour (Alton
Brown said it is necessary to have stale bread so that it will absorb
the pudding better
In
a blender combine the eggs mix on low then add, pumpkin, half and
half, milk, sugars, salt, spices, and vanilla, blend on low until
smooth (can be made a day ahead and refrigerate
Lightly grease a 3-quart baking dish or a 9" x 13" pan; be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, add the dried cranberries and chocolate and pour the liquid mixture over it. Let it rest at room temperature for 2-8 hours in the refrigerator, the longer the better.
When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. and bake in a preheated 325°F (Alton Brown said a lower temp makes a smoother custard, I did use 350 last year and it was fine) oven till set and beginning to brown, about 50-60 minutes (until center reaches 170 degrees).
Lightly grease a 3-quart baking dish or a 9" x 13" pan; be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, add the dried cranberries and chocolate and pour the liquid mixture over it. Let it rest at room temperature for 2-8 hours in the refrigerator, the longer the better.
When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. and bake in a preheated 325°F (Alton Brown said a lower temp makes a smoother custard, I did use 350 last year and it was fine) oven till set and beginning to brown, about 50-60 minutes (until center reaches 170 degrees).
Optional:
If you want a crispy top. Spritz with butter (in a sprayer), and set
oven to broil for 3-4 min with door open a crack (according to AltonBrown).
Serve
warm with caramel sauce (recipe below),and whipped cream or ice cream if desired.
Easy Carmel Sauce
Ingredients
· 1/2 cup light-brown sugar
· 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
· 1/4 cup heavy cream
· 1/2 teaspoon pure vanilla extract
· Pinch of coarse salt
Directions
In a small saucepan, bring light-brown sugar, butter, and cream to a boil over medium-high. Cook, stirring, until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla extract and salt.
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Click Here For More Of Our Recipes
Don’t forget to “like” us on Facebook. Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus. And check out my other blog OhYou Crafty Gal.
1 comments
This looks outstanding! Thank you for posting this delicious recipe. Can't wait to try it, have a great WalnutWednesday!
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