Sunday, July 6, 2014

Pumpkin Bread Pudding with Cinnamon Sauce

1 1/2 cups canned pumpkin
1 cup whipping cream                                     
1 cup half and half
--or 1 cup light cream
2/3 cup packed brown sugar
2 eggs -- beaten
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups french or italian bread
--1/2 inch cubes

1 1/2 cups milk
1/2 cup whipping cream
4 egg yolks
1/3 cup sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 tablespoon butter or margarine

In a large mixing bowl, whisk together all the ingredients except the bread and the Cinnamon Sauce. Stir in the cubed bread. Cover and chill for 30 minutes. Transfer mixture to a buttered 2-quart casserole. Bake in a 400 oven for about 50 minutes or till the knife inserted near the center comes out clean.

In a large saucepan, combine 1 1/2 cups milk and 1/2 cup whipping cream. Heat till the mixture almost simmers. Meanwhile, in a large mixing bowl, lightly beat 4 egg yolks. Beat 1/3 cup sugar and 1/2 teaspoon cornstarch into the mixture. Slowly whisk about half of the hot milk mixture into the egg yolk mixture. Return all the mixture to the saucepan and whisk till combined. Cook and stir over medium heat till the mixture thickens enough to coat a metal spoon. (A thermometer will register 180 to 190 degs ). Immediately pour the hot mixture into a bowl. Stir in 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla and 1 tablespoon butter or margarine. Serve the sauce with the warm pudding.