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Pumpkin Bread Pudding w/Cinnamon Sauce




Source of Recipe


Internet


List of Ingredients




2 eggs, beaten
1 15-oz. can pumpkin
1 C. whipping cream
1 C. half and half or light cream
2/3 C. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. vanilla
1/4 tsp. salt
5 C. French or Italian bread cut into 1/2-inch cubes
Cinnamon Sauce (see below)

In a large bowl combine eggs, pumpkin, whipped cream, half and half, brown sugar, cinnamon, vanilla, and salt. Stir in the cubed bread.
Cover and chill for 30 minutes.

Preheat oven to 350*F.
Butter a 2-quart square baking dish.
Transfer bread mixture to prepared baking dish.
Bake for 55 to 60 minutes or until a knife inserted near the center comes out clean.
Serve bread pudding warm with warm Cinnamon Sauce.
Makes 8 servings.

Cinnamon Sauce:
In a small bowl slightly beat 4 egg yolks; set aside.
In a medium saucepan combine:
1-1/2 C. milk
1/2 C. whipping cream
1/3 C. granulated sugar
1/2 tsp. cornstarch
Cook and stir over medium heat until slightly thickened and bubbly.
Remove from heat. Slowly stir about 1 cup of the hot milk mixture into the egg yolks.
Return all the mixture to the saucepan.
Cook and stir 2 minutes more.
Immediately pour the hot mixture into a bowl.
Stir in:
1 T. butter
1/2 tsp. ground cinnamon
1/2 tsp. vanilla


Recipe