Ingredients
1 cup of heavy cream
1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs, preferably organic
1 large egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsp Bourbon (or a bit more for luck!)
5 cups day-old baguette or Challah, cubed about 1 inch
6 tbsp (3 oz) melted butter
Preheat oven to 350 degrees with rack in the middle. Toss the bread together with the melted butter in a large bowl. Set aside.
Whisk the pumpkin, milk, cream, sugar, egg yolk, eggs, salt , spices and Bourbon in another large bowl.
Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8 inch square baking dish and bake 25 to 30 mins until the custard sets.
Serve the pumpkin bread pudding with bourbon vanilla custard sauce.
Serves 6 – 8
Bourbon vanilla custard sauce
1 cup whole milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsp sugar
6 egg yolks
2 tbsp Bourbon (or more)
heat the milk and cream in a medium saucepan until boiling. Remove from the heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour.
Remove the vanilla pod and reheat the cream until just boiling. Remove from the heat. Whisk the sugar and egg yolks together in a medium bowl.
Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream.
Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. remove from the heat. Let cool. Stir in the Bourbon
Makes about 2 cups.