Pumpkin bread pudding with ginger sauce - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Loaf unsliced bread (preferably challah or other sweet bread) |
| 2 | cups | (1 pt) half-and-half |
| 6 | Large eggs | |
| 1 | cup | Cooked pumpkin puree or canned pumpkin |
| ⅔ | cup | Sugar |
| 1 | tablespoon | Vanilla extract |
| 2 | teaspoons | Ground ginger |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 1 | cup | Dark seedless raisins |
| Ginger Sauce (recipe follows) | ||
Directions
1. Heat oven to 350'F. Butter a 9- by 5- by 3-inch loaf pan. Trim and discard all crusts from bread-cut remaining bread into 1½-inch cubes.
2. In large bowl, with wire whisk, beat together half-and-half, eggs, pumpkin, sugar, van Ila, ginger, cinnamon, cloves, and salt. Add cubed bread and raisins to egg mixture, stirring to cover all pieces. Let stand until bread absorbs most of the liquid-about 5 minutes.
3. Transfer bread mixture to prepared pan. Bake 35 to 40 minutes or until firm to touch. Meanwhile prepare Ginger Sauce.
4. To serve, unmold warm bread pudding onto cutting board; slice into 8 pieces. Ladle some Ginger Sauce onto each serving plate. Cut slices in half diagonally, as pictured, and place on top of Ginger Sauce; serve immediately.
Ginger Sauce: In small saucepan, combine 1 C half-and-half and 1 tea- spoon chopped fresh gingerroot; heat to boiling. In medium-size bowl, beat together 3 large egg yolks and 2 tablespoons sugar. Slowly beat half-and-half mixture into yolk mixture. Pour all back into saucepan and cook, stirring constantly, over lowheat until sauce thickens slightly and coats a spoon. (Do not boil.) Chill to thicken. Just before serving, strain to remove gingerroot pieces.
Country Living/November/91 Scanned & fixed by DP and GG