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Pumpkin Bread Pudding
Dec. 1st, 2003 04:45 pmThis recipie is taken from the Vegitarian Planet cookbook by Didi Emmons
(all notes found in this entry are by the author)
Here is a way to enjoy an underused vegetable, the pumpkin. Split and seed a small sugar (pie) pumpkin and bake it at 350 degrees f for about an hour until it is tender. Or just open up a can of pureed pumpkin.
This homey and light bread pudding has the burnt sugar topping that one usually encounters with creme brulee. The pudding is best eaten warm with vanilla ice cream.
Ingredients:
About 1/2 Baguette cut into 2 inch thick slices
3 extra large eggs
3 1/2 whole or low fat milk
1 tbsp minced fresh ginger or 2 tsp ground ginger
1 tsp vanilla extract
1/2 tsp freshly grated nutmeg
1/2 cup white sugar
1 cup baked pumpkin flesh (you don;t need to puree it) or canned pumpkin
3/4 cup brown sugar
1. Preheat oven to 350 degrees f. cover the bottom of a 10" x 13" baking pan with a single layer of the sliced bread. In a large bowl whisk together the eggs, milk, nutmeg, ginger, vanilla, white sugar and pumpkin. (If you are using fresh pumpkin , the pumpkin will be somewhat lumpy. Pour this mixture over the bread slices. Push down on the bread slices so that they soak up the liquid. Let soak for 10 min.
2. Bake the pudding in the lower third of the oven for 45 to 50 min, until a knife inserted in the pudding comes out clean. Let the pudding cool for 10 min.
3. Sprinkle the brown sugar evenly over the pudding.Place the pudding under the broiler, keeping the oven door slightly open. Keeping close watch, broil the sugar until it begins to bubble. Remove the pudding and let it cool.
I like to serve the bread pudding warm with vanilla ice cream, or at room temperature some like it cold. The topping will lose it's candy like crunch after 5 -6 hours in the refrigerator.
(all notes found in this entry are by the author)
Here is a way to enjoy an underused vegetable, the pumpkin. Split and seed a small sugar (pie) pumpkin and bake it at 350 degrees f for about an hour until it is tender. Or just open up a can of pureed pumpkin.
This homey and light bread pudding has the burnt sugar topping that one usually encounters with creme brulee. The pudding is best eaten warm with vanilla ice cream.
Ingredients:
About 1/2 Baguette cut into 2 inch thick slices
3 extra large eggs
3 1/2 whole or low fat milk
1 tbsp minced fresh ginger or 2 tsp ground ginger
1 tsp vanilla extract
1/2 tsp freshly grated nutmeg
1/2 cup white sugar
1 cup baked pumpkin flesh (you don;t need to puree it) or canned pumpkin
3/4 cup brown sugar
1. Preheat oven to 350 degrees f. cover the bottom of a 10" x 13" baking pan with a single layer of the sliced bread. In a large bowl whisk together the eggs, milk, nutmeg, ginger, vanilla, white sugar and pumpkin. (If you are using fresh pumpkin , the pumpkin will be somewhat lumpy. Pour this mixture over the bread slices. Push down on the bread slices so that they soak up the liquid. Let soak for 10 min.
2. Bake the pudding in the lower third of the oven for 45 to 50 min, until a knife inserted in the pudding comes out clean. Let the pudding cool for 10 min.
3. Sprinkle the brown sugar evenly over the pudding.Place the pudding under the broiler, keeping the oven door slightly open. Keeping close watch, broil the sugar until it begins to bubble. Remove the pudding and let it cool.
I like to serve the bread pudding warm with vanilla ice cream, or at room temperature some like it cold. The topping will lose it's candy like crunch after 5 -6 hours in the refrigerator.
