Pumpkin Spice Bread Pudding

Рет қаралды 189

6 ай бұрын

Pumpkin Spice Bread Pudding
Bread Pudding is such a classic dessert and usually simple to make. Our bread pudding in this recipe is made with pumpkin spice and an easy Creme Anglaise.
Although you should make your bread pudding with your own ingredients and preferences, here is our to follow if you like.
For the bread pudding:
Recipe:
Ingredients:
10 each- slices brioche bread or any french bread
3/4 cup- sugar
2 tsp- pumpkin pie spice
1 tsp- ground cinnamon
1 tsp- vanilla extract
12 oz- pumpkin pie filling
3 each- whole eggs
1 cup- whole milk
1/4 cup- heavy cream
sprinkle- turbinado (or any coarse sugar)
Method:
Slice bread into cubes. You should use a stale bread for this recipe as it soaks up more of the mixture.
If you are using a fresh bread, cut into cubes and slowly bake in the oven at 200F until the bread is crisp.
In a mixing bowl, add pumpkin pie filling, sugar, pumpkin spice and cinnamon and eggs.
Sprinkle the top with turbinado sugar and cinnamon before baking.
Mix with a hand blender on low until combined.
Add the milk, cream and vanilla and continue to mix on low speed until the ingredients are fully blended together.
Add the bread cubes to the mixture and stir to coat the bread well.
Place the mixture in a 9x13 baking pan and bake at 350F for about 45-50 minutes based on your oven.
Remove the pudding when the center is cooked. us the toothpick method to ensure the center is fully cooked.
Sprinkle with coarse sugar. We used a creme brûlée torch to crystallize the sugar, this is optional.
Cool for 30 minutes before serving.
For the creme anglaise:
Recipe:
Ingredients:
1/2 cup- whole milk
1/2 cup- heavy cream
3 each- egg yolks
3 TBSP- sugar
1/2 each- vanilla bean
Method:
Cut vanilla bean in half and scrape out the seeds. (You can use 1/2 tsp of vanilla extract in this process if you do not have vanilla beans).
In a heavy sauce pot, bring the milk, cream and vanilla to a slight simmer on low heat.
Do not boil the milk mixture.
In a mixing bowl, blend to eggs and sugar with a whisk or hand mixer.
Slowly add a small portion of the hot milk to the eggs and whisk continuously. Do not add all of the milk at once or you will scramble your eggs.
Add 1/8 cup of milk to the eggs as you whisk until half of the milk mixture is incorporated into the eggs.
Add the egg mixture back into the other half of the milk mixture while whisking.
Return to pot to the heat and whisk constantly until the mixture thickens.
Remove and chill the creme anglaise for several hours before serving. Preferably you should chill overnight.
To serve, place the bread pudding in the center of a plate and drizzle with creme anglaise.
Garnish to your preferance.
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