Pumpkin Bread Pudding
1 Can Pumpkin Puree
1.5 Cups of Whole Milk
1 Cup Heavy cream
4 Eggs + 2 Egg Yolks
½ Cup White Sugar
½ Cup Brown Sugar
½ Tsp Nutmeg
1 Tsp Cinnamon
1 Tbsp Vanilla
1 Loaf of Bread cut into 1 inch by 1 inch cubes, preferably brioche or challah.
Step 1:
Pre-heat oven to 350
Step 2:
Mix all ingredients, except the bread, in a large bowl until completely combined.
Step 3:
Add bread and toss until all the bread is coated and submerged, and let sit for 25 minutes.
Step 4:
Pour into a greased 9x13 inch baking dish and bake for 45minute to 1 hour, or until a toothpick comes out clean and the pudding seems set. Allow to cool completely.
For the Crème Anglaise I used Julia Child's recipe: (They list cornstarch, which is optional and I did not use)
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