Thursday, October 23, 2008

Pumpkin Bread Pudding

Candied ginger is used in this recipe, but candied kumquats would also give your guests a little kick in the pants! Pumpkin pairs well with citrus, so a tablespoon of lemon juice or a teaspoon of lemon zest would really rev up the flavor.

6 cups French bread, crusts removed, cut into 1/2 inch cubes
1 cup whipping cream
1 cup whole milk
3 eggs
1 15-ounce can pumpkin puree
1 cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup candied ginger, finely chopped

Preheat oven to 350°. Arrange bread cubes in an 11x7-inch glass baking dish. Pour whipping cream and milk over, stirring to combine. Set aside. Whisk together eggs, pumpkin puree, sugar, spices, vanilla extract, and salt in a large bowl to blend. Pour over bread cubes and stir to combine. Mix in candied ginger. Bake for about 60 minutes or until set. Cut into six pieces and top with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

2 cups chilled whipping cream
2 tablespoons sugar
½ teaspoon cinnamon
Beat chilled cream, sugar and cinnamon until peaks form.

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