Bread pudding...there is nothing, that says comfort food better than... bread pudding....and pumpkin bread pudding is even better....My mother makes the best bread pudding in this country...hands down! but adding pumpkin is the best, most flavorful dessert there is......(outside of mom's)
Pumpkin Bread PuddingButter for the pan
8 slices of white sandwich bread
2 cups of pumpkin puree
2 tablespoon of maple syrup
1/3 cup of golden raisins
4 egg yolks
1 1/2 cups of milk
1/2 cup sugar
1/2 cup of heavy cream
1/8 tsp of cloves
1/8 tsp of ginger
1/4 tsp of cinnamon
freshly grated nutmeg about 1/8 tsp...
1. Preheat oven to 325. Generously butter a 5x10x3 inch bread pan...remove crusts from bread and cut in 1 inch cubes...
2. Mix the pumpkin puree with the spices, raisins, syrup...set aside
3. Mix the egg yolks with the sugar and the milk and heavy cream...
4. Layer 1/3 of the bread cubes in the pan....next half of the pumpkin mixture, evenly..then next 1/3 bread and the last of the puree the the last of the bread cubes....pour the milk mixture over the top and sprinkle a little more cinnamon over the top and fresh nutmeg....bake for 1 hour and cool at least 20 minutes before serving...serve on a bed of maple syrup or Carmel sauce...top with whip cream if desired....
here are the ingredients all gathered together.....
the pumpkin puree, maple syrup. and spices.....
farm fresh eggs....
add the sugar and milk and cream and whisk......
start your layering....then......
pour the milk mixture over the top, place in your oven and....
bake and enjoy!
This smells so great!
Cheers to Happy !!
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That's right!! I don't think this could be topped. I can just smell it . . . thanks for the recipe!
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