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Pumpkin Walnut Bread Pudding




Source of Recipe


Internet


List of Ingredients




1 tablespoon plus 2 teaspoons unsalted butter, at room temperature
1 cup of half and half
1 12 cups heavy cream
5 large eggs
1/2 teaspoon grated orange zest
5 tablespoons granulated sugar
6 tablespoons light brown sugar
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier
2 cups cooked and mashed pumpkin
8 slices white bread with crusts, torn into 2 inch pieces
1/2 cup chopped walnuts
2 cups Bourbon sauce


Recipe



Preheat the oven to 350 degrees. Lightly butter an 8 cup ovenproof casserole with 2 teaspoons of the butter.
In a large bowl whisk together the half and half, cream, eggs and orange zest. Add all of the granulated sugar, 4 tablespoons of the brown sugar, the ginger, cinnamon, nutmeg, vanilla, and Grand Marnier, whisk vigorously until thoroughly blended. Add the pumpkin and whisk until incorporated. Fold in the bread and walnuts and mix thoroughly.
Pour the mixture into the casserole, dot the top with remaining butter and sprinkle with the remaining 2 tablespoons brown sugar. Place the casserole in a water bath ( lager baking dish with about 1 inch of hot water). Bake for about 1 hour and 15 minutes. Should be golden brown and puffy.
Serve warm or room temperature with Bourbon sauce.

Bourbon Sauce
makes 2 cups

1 1/2 cups heavy cream
1 cup half and half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons bourbon

Heat the cream and half and half, vanilla and sugar in a saucepan over high heat, whisking fro 3 minutes. Dissolve he cornstarch in bourbon.When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove from heat and continue whisking vigorously until blended and slightly thickened. Place over low heat and simmer for 1 minute. Serve immediately.