member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Pumpkin & Pecan Bread Pudding


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup sugar
    3 whole eggs
    3 egg yolks
    4 cups half-and-half
    2 cups heavy whipping cream
    2 tablespoons vanilla extract
    1 can solid-pack pumpkin
    2 tablespoons cinnamon
    1/4 teaspoon nutmeg
    2 tablespoons salted butter
    1 loaf stale French bread, cut into 1/2-inch thick slices
    1 cup pecan pieces

    Recipe



    Preheat the oven to 250 degrees. Whisk the sugar, whole eggs and yolks, half-and-half, cream and vanilla in a large bowl to make a smooth custard.
    Combine the pumpkin, cinnamon, nutmeg and 1/2cup of the custard mixture in another bowl.

    Generously grease the insides of two 10-inch cake pans with the butter. Line the perimeters of each pan with the smallest slices of bread, then cover the bottom
    of each with an overlapping bread layer.

    Pour one-sixth of the custard mixture over the bread to soak it. Spread one-fourth of the pumpkin over the bread in each pan, then sprinkle about one-fourth of the pecans over the pumpkin. Repeat the process in the same order,
    ending with a layer of bread, pecans, and a final soaking with the spiced custard.

    Bake for about 1 1/2 hours. The pudding will rise a great deal, but it will fall again when you take it out of the oven. Remove and cool. Cut into pie-style slices and serve either warm or cold.

    >From New Orleans Food by Tom Fitzmorris (Stewart, Tabori & Chang, 2006)


    BOURBON WHISKEY SAUCE FOR BREAD PUDDING

    1 stick unsalted butter
    1 cup sugar
    1 tablespoon orange juice, strained
    1 egg
    1/4 cup (or more to taste) bourbon, or 1 teaspoon vanilla extract

    Melt the butter in a sauce pan over medium-low heat. Add the sugar, orange
    juice, and 1/4 cup of water, and cook until the sugar is completely dissolved.
    Remove from heat.

    Beat the egg well in a bowl. Add the butter-sugar mixture, about a tablespoon at
    a time, whisking constantly. (You can pick up the pace after half of the
    butter-sugar is added.) Add the bourbon or vanilla and whisk until smooth.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |