Thursday, December 16, 2010
Ok, seriously dudes, you need to make this. It will blow people's minds and you will get marriage proposals (sort of a true story there, folks). I made this again recently, but I changed a few things from the last time, and it's even better than before. It was gone within minutes at the party I brought it to. So, I'm re-posting the recipe with the changes. There was always a lot of custard left over and I felt like that was wasteful so I cut that part of the recipe down by 1/4 [(fraction math is so hard.) I had to ask my Dad for help because my brain doesn't work that way.)] I also added a water bath, which I think added a lot to the texture. This is a thing of beauty. Take my word for it... or just make it and see for yourself.
Pumpkin bread pudding recipe:
6 Large eggs
2 2/3rd(-) cups milk
1 1/2 cups sugar
1(+) cups whipping cream
3/4 t. vanilla
1 1-lb loaf pumpkin bread (Use this recipe, as it's the best ever. Also, the recipe makes two loaves, so I made the whole recipe and just did one plain for the bread pudding and added a pecan/brown sugar streusel for the other and it was ridiculously good, especially paired with my ginger pear butter I just made)
** (Because of the divisions by even numbers with the odd number amounts of milk and cream, I put in a plus or minus to indicate that it is a bit more or less than the listed amount.)
Butter a 3 quart baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla. Whisk to blend well. stir in bread. Let sit covered, in the refrigerator, for 30 minutes. Preheat the oven
to 350°. Scoop coated bread chunks into prepared baking dish, push down the bread crumbs, compacting the mixture. Add a little extra custard on top, and press down some more. Toss any extra custard. Fill a 9x13 pan filled halfway with water and place on the bottom rack, place the bread pudding on the middle rack. Cook for 1 hour, 45 minutes, or until it is set. Before serving, dribble some cinnamon caramel sauce over the top. Freak out.
Cinnamon Caramel Sauce Recipe:
1 cup (packed ) golden brown sugar
1 cube butter
½ cup whipping cream
¾ t. cinnamon
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. Serve warm.