Friday, November 2, 2012

Pumpkin Bread Pudding

I'm not usually a fan of pumpkin, and well the cuermogeon is allergic, but tis the season. I may try this out at the next pot luck of food at at work.

Lets face it  the Thanksgiving dessert is always pecan pie.


Ingredients

Bread Pudding:
1 loaf French bread, torn in pieces
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 ounces vanilla extract
4 ounces pumpkin pie spice
2 cups granulated sugar
2 cups brown sugar
2 cups canned pumpkin



Rum Sauce:

4 tablespoons cornstarch
1/2 cup water
1 quart whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum

Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients together and cook over low heat until thick.

Serve the sauce with the bread pudding.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.