Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

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.