Pumpkin Bread Pudding with Gingered Creme Anglaise

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With a little Gingered Creme Anglaise on top...

I've been mulling over what to make for the Secret Recipe Club this month, solely because The Freshman Cook has so many tempting recipes to chose from. To keep up with my Thanksgiving theme, I decided to narrow it down and pick a recipe that would be suitable for this Thursday. I had originally chosen the Pumpkin Biscotti recipe and was all ready to make it, but as soon as I saw this bread pudding I was immediately intrigued.

...or enjoy plain.



Since Pumpkin Pie is the traditional go-to at the end of a Thanksgiving meal, this bread pudding would most likely be a welcomed change of pace. It's best served warm with the chilled creme anglaise poured on top. Your guests will devour this alongside a fresh cup of coffee. It isn't too sweet and is perfectly moist with a hint of pumpkin. Enjoy!

 

Printable Recipe

Ingredients

• 4 cups white bread, stale or day old
• 4 eggs
• 3 egg Yolks
• 1 1/2 cups reduced-fat milk
• 1 1/2 cups heavy whipping cream
• 3/4 cup canned pumpkin puree
• 1 cup sugar
• Pinch of salt
• 1 tbsp. vanilla
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1 tbsp. light butter

Gingered Creme Anglaise:

• 1 cup reduced-fat milk
• 1 cup heavy whipping cream
• 1 tsp. ground ginger
• 5 egg Yolks
• 1/2 cup sugar
• 1 tsp. vanilla

Preheat oven to 350 degrees. Butter a 9x13" dish and set aside.

Cut the bread into small cubes. If it is fresh bread, place it on a baking sheet and bake for 10-15 minutes so it dries up. If it is stale, you can use it as-is. Pour the cubed bread into the dish.

In a large bowl, whisk together all your ingredients, except for the butter. Pour your mix over the bread crumbs. Pat down all the bread cubes so they are wet. Let sit for 10 minutes to make sure the bread is fully soaked. Place the 1 tablespoon of butter on top.

Bake for 40-50 minutes. The pudding should be set in the center, but not dry. The edges will puff up during baking, but it will deflate when your pan is removed from the oven.

While the bread pudding is baking, make your creme anglaise. Place the milk, cream, and ginger in your pot, and bring it to a boil. Once it boils, remove the pot from the heat, and let it stand, covered, for 15 minutes.

In a medium bowl, beat the yolks with the sugar until it is pale and thick. This should take 3-4 minutes. Slowly pour the cream mixture into the egg mixture. Stir constantly until blended.

Return the mix to the saucepan. Cook over medium low heat, stirring constantly with a wooden spoon until the sauce thickens. Be careful not to let it boil. If the sauce boils, it will curdle. If it curdles, remove the sauce from the heat immediately, and pour it in your blender. Spin around a few times, but be careful since the mixture is hot.

Add the vanilla, but make sure the heat is not on when you do.  Place the sauce in a small container, and let it cool.

When ready to serve, pour the creme anglaise over the bread pudding and enjoy!

Source: Adapted from The Freshman Cook