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Pumpkin and Cranberry Bread Pudding

Source of Recipe


From "The All-American Dessert Book" by Nancy Baggett






List of Ingredients



• 4 large eggs
  
• 1 cup packed light or dark brown sugar, plus 3 Tbsp for sprinkling
  
• 1 cup whole milk
  
• 1 cup light or heavy (whipping) cream
  
• 1 (15-ounce) can solid-pack pumpkin (not seasoned pie filling)
  
• 2-3/4 tsp ground cinnamon
  
• 1 tsp ground ginger
  
• 3/4 tsp ground allspice
  
• 5-1/2 cups cubed crusty French or Italian bread, crust removed (1/3-inch)
  
• 3/4 cup dried sweetened cranberries
  
• Bourbon Sauce, for serving (optional; recipe follows)
  
• Ice cream or lightly sweetened whipped cream, for serving (optional)
  






Instructions



1. Position a rack in the middle of the oven and preheat to 325° F. Lightly grease a 7- x 11-inch or 9-inch square baking dish or coat with nonstick spray.
   
   
2. In a large bowl using a wire whisk, beat the eggs until frothy and smooth. Add the brown sugar, whisking until the sugar dissolves. Whisk in the milk, cream, pumpkin, and spices until completely blended and smooth. Stir in the bread cubes and cranberries. Turn the mixture out into the dish, spreading to the edges. Lay a sheet of baking parchment or wax paper on the surface and press down to keep the bread submerged. Let stand for 10 minutes. Peel off and discard the paper.
   
   
3. Bake for 25 minutes. Sprinkle the remaining 3 tablespoons brown sugar over the pudding and continue baking just until the center of the pudding is firm when lightly tapped, 12 to 17 minutes longer. Transfer to a wire rack. Let cool for at least 15 minutes. Serve spooned into bowls. Drizzle with sauce and/or garnish with scoops of ice cream or dollops of whipped cream, if desired.
   
   Makes 6 to 8 servings.
   
   ..........
   
   BOURBON SAUCE
   
   • 1 cup sugar
   • 1-1/4 cups milk
   • 1 cup heavy cream
   • Dash cinnamon
   • 1 Tbsp butter
   • 1 Tbsp cornstarch
   • 1 Tbsp bourbon
   
   Mix sugar, milk and cream. Combine 2 cups of the cream mixture, the cinnamon, and the butter in a saucepan and bring to a boil.
   
   Mix cornstarch with remaining cream and stir to dissolve. Add slowly to hot cream. Bring to a boil, an boil 2 minutes. Remove from heat, cool slightly, and stir in the bourbon.
   
   Serve with bread pudding.
   
   (Bourbon Sauce recipe is from Commander's Palace.)