Pumpkin Bread Budding with Gingered Creme Anglaise
Desserts - Breads
4 cups whitehead, cut into cubes
1 cup C&H® Granulated Sugar
1/4 tsp salt
3 egg yolks
1 Tbsp rum or brandy
1/4 tsp nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
1/4 tsp cloves, ground
3/4 cup canned pumpkin puree
2 Tbsp butter; cold, cut into pieces
Gingered Creme Anglaise -- 1 cup milk
1 cup heavy cream
1 tsp vanilla
2 tsp ground ginger
5 egg yolks
1/2 cup C&H® Granulated Sugar
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in
oven 10to 15 minutes. Place bread cubes in pan. In large mixing bowl, whisk together all pudding
ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40 to 50 min. (Pudding should be set in center, but not dry.)
Read Complete -- Gingered Creme Anglaise --- In small saucepan over medium heat, bring milk, cream, ginger and vanilla just to a slight boil,
stirring occasionally. Remove from heat immediately. While mixture is heating, whisk yolks and sugar until smooth.
Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture in saucepan; continue whisking.
Return to heat, stirring constantly, until creme coats the back of a spoon.
Transfer creme to serving bowl. Pour over warm bread pudding.
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