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Thursday
Nov152012

blissful eats with tina jeffers: Pumpkin bread pudding

I wanted to share a recipe this week that would make a good addition to your Thanksgiving table.  This is a super simple dessert or decadent breakfast dish that you can have ready to pop in the oven in no time.  I served it up with a generous drizzle of salted caramel sauce but it would also make a great brunch dish as is.  

We have a hard time with Thanksgiving in our house for two reasons, we have a really small family and no one really likes traditional fare except for me.  This year my son has requested that we have a fried chicken and biscuit kind of celebration so to make him happy we are going to skip the turkey and try my hand at deep-frying.  As important as food traditions are for all of us to observe during the holidays it’s really about spending time with those we love so we’ll have a great holiday no matter what graces our table when it comes time for dinner.  Have a great holiday, eat with abandon and enjoy your familes!

Pumpkin bread pudding

 

Ingredients:

 

for the bread pudding:

 

1 ½ cups whole milk

1 cup canned pumpkin

½ cup maple syrup

2 large eggs plus 1 yolk

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground allspice

pinch of ground cloves

5 cups day-old challah or brioche

1/3 cup toasted hazelnuts

 

for the salted caramel sauce:

 

1 cup sugar

2 tablespoons light corn syrup

1/4 cup water

1/2 cup heavy cream

1 teaspoon Fleur de Sel

1/4 cup sour cream 

Method:

 

For the pumpkin bread pudding:

 

Whisk together pumpkin, cream, milk, maple syrup, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with the pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.  Serve with a drizzle of salted caramel sauce and a sprinkle of chopped hazelnuts.

 

for the salted caramel sauce:

 

Combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.

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Reader Comments (4)

this looks so good, and of course anything pumpkin i must consume. right now.

November 15, 2012 | Unregistered Commenterally

Thanks for sharing this recipe. We grow our own food in our veggie patch so I might try this with our pumpkin and see how it goes. I'm sure it's going to be good especially with all that caramel! Can't wait to taste this. Cheers!

November 16, 2012 | Unregistered CommenterAlpha

Wow, this looks SO good, I'm going to have to try it.

November 17, 2012 | Unregistered CommenterBrooke

I don't see the amount of cream to be used in the original recipe. Can you help me with that?

November 18, 2012 | Unregistered CommenterMisti

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