Pumpkin Bread Pudding

Windows are open, the Tunnel of Fudge cake I made yesterday is long gone (no I didn’t eat it by myself, I had a little help from my friends, which reminds me of a little song..although if they were truly my friends, they wouldn’t have eaten so much and left more for me.) so today am trying this new recipe. Was just a little blurb inserted at the bottom of a page in my new SL, advertising Domino Sugar. Will make it and let you know how good it is. Sounds really delish and fallish!

Serves 8 to 10, depending on serving size

4 cups white bread, cut into cubes

4 eggs (FYI, unless a recipe specifies differently, use large eggs in recipes, as the recipes are written with that size in mind)

3 egg yolks

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup canned pumpkin puree

1 cup granulated sugar

1/4 teas salt

1 tables rum or brandy or vanilla

1/4 teas nutmeg

1 teas cinnamon

1/4 teas cloves, ground

2 tables butter; cold, cut into pieces ( I can tell you right now, that I will be using probably 4-5 tables)

1/2 cup nuts, if desired

Preheat oven to 350. Grease a 13x9x2 baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place bread cubes in pan; in large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40-50 minutes. Pudding should be set in center by not dry. Serve with warm Crème Anglaise sauce. Recipe for that below.

Crème Anglaise

Whisk together 1 cup heavy cream, 2 large egg yolks and 1/4 cup sugar in a 2 qt saucepan. Cook over medium heat, whisking constantly so mixture doesn’t scorch or scramble, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Add 1 teas vanilla and  1 cinnamon stick, if desired. Pour mixture into a bowl. Fill a large bowl with ice. Place bowl containing cream mixture over ice and let stand. Stirring constantly. 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.

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