Thursday, August 23, 2012
Could This Be A New Thanksgiving Tradition?
This luxurious Pumpkin Bread Pudding with Caramel Sauce is incredibly good and lip-smackingly delicious. It is a terribly delightful dessert, which will blow you off your feet. The only sound you'll be able to get out is "Mmmmmmmhhhhhhhh"!
We are not talking about just any mainstream pudding here, but about a deadly treat which is undeniably irresistible thanks to its sheer richness and incomparable taste. The wicked combination of spongy, gooey, sticky and spicy elements contribute to this homey pudding's oomph factor...
Pumpkin Bread Pudding with Caramel Sauce
2 c. half and half (see Chef’s notes below)
1 ¾ c. Pumpkin puree (see Chef’s notes below)
1 c. plus 2 tbsp. Packed Light brown sugar
2 large eggs
4-5 tbsp. Pumpkin Pie spice (see Chef’s notes below)
2 tbsp. Ground cinnamon
1 ½ tsp. vanilla
10 c. cubes egg bread ("Challah" type or even normal white bread)
½ c. Golden raisins (see Chef’s notes below)
1 ¼ c. packed light brown sugar
½ c. butter
½ c. Heavy cream
Preheat oven to 350.
Whisk the half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
Fold in the bread cubes and stir in the golden raisins.
Transfer mixture to 11x7 inch Pyrex/glass greased baking dish.
Let stand 15 minutes.
Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 40 minutes.
Whisk the brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
Whisk in the cream and stir until the sugar dissolves and sauce is smooth, about 3 minutes.
Serve warm with caramel sauce.
See info on "half and half" here. I used 1 cup milk and 1 cup heavy cream instead.
I recommend you to use the following pumpkin:
Potimarron (French), Hokkaido Pumpkin, Chestnut Pumpkin, Baby Red Hubbard, Uchiki Kuri, Chinese Pumpkin, Japanese Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.
Here's how to make homemade "Pumpkin Pie Spice":
Mix together 3 ½ teaspoons ground cinnamon, 2 teaspoons Ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground cloves and ½ teaspoon ground nutmeg.
You can replace the golden raisins by dried cranberries, dried cherries, roasted pecans, etc...
This pudding freezes very well.
If you want to be real dirty, you can also serve this pudding with some sweetened whipped cream and/or a ball of your favorite ice cream...