Pumpkin Bread Pudding

This is a more involved recipe that involves different layers of flavors that when put together, blend beautifully on the palate.  Wow.  Did that sound professional or what?  Seriously, though, there are a few steps that need to be completed for the final dish that may be intimidating.  I still haven’t mastered Creme Anglaise…but I manage to make it taste decent.  And, Thom thinks I’m a baking genius, so I may be doing something right.  

Custard, recipe follows

Pumpkin Bread, see instructions below

Vanilla Bean Creme Anglaise, recipe follows

Vanilla Bean Whipped Cream

After you’ve made and cooled the Pumpkin Bread, slice loaf in half lengthwise and cut each half into 1/2-inch cubes.  Toss cubes on a baking sheet and toast in a pre-heated 325 degree oven for 20 minutes, turning once.  Set aside.

2 cups heavy cream

1 cup whole milk

2 tsp vanilla bean paste

6 large egg yolks

1/2 cup sugar

3 tbsp maple syrup

1 cup pumpkin puree

2 tbsp bourbon {optional}

Combine cream, milk, and vanilla bean paste in a small sauce pan.  Heat mixture over medium heat and bring to a simmer.

Whisk together egg yolks, sugar, maple syrup, and pumpkin puree.  Slowly add the hot cream mixture until combined.  Whisk in bourbon, if using.  Strain custard into a clean bowl.

Preheat oven to 325 degrees.

Scatter the pumpkin bread cubes in a 9 X 13 buttered baking dish.  Pour custard over bread cubes pressing down the cubes to submerge all the bread in the custard.  Let sit for 15 minutes to allow bread to soak up some of the  custard.

Place the baking dish in a larger roasting pan and fill half way up the baking dish with hot tap water.  Bake until the sides are slightly puffy and the center is slightly jiggly, about an hour.

Remove from oven and water bath,  and cool on a cooling rack for 30 minutes before serving.

Top individual portions with Creme Anglaise, Dulce de Leche, and Vanilla bean whipped cream.  Enjoy!

2 cups half-n-half

1 tsp vanilla bean paste

5 large egg yolks

1/3 cup sugar

Bring half-n-half and vanilla bean paste to a simmer over medium heat.

Whisk together egg yolks and sugar.  When half-n-half mixture comes to a simmer, ladle 1/4 of the hot mixture into the egg yolk mixture, whisking vigorously  so as to not curdle the eggs.  Pour this back into the saucepan and continue cooking over medium heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon.  Strain into a clean bowl.  You can set this over an ice bath to cool quickly.  We like to enjoy it right away, warm, with bread pudding.

1/2 cup heavy cream

3 tbsp powdered sugar

1 tsp vanilla bean paste

Chill beaters and mixing bowl.  I like to place the cream in the freezer for a few minutes, as well.  When chilled,  beat cream on high speed until soft peaks form.  Lower speed and add powdered sugar and vanilla bean paste.  Return speed to high and beat until firm peaks form.