Go Back

Pumpkin Bread Pudding

Wednesday, November 18, 2015

Source: Gourmet


1 cup heavy cream
1 cup cooked, mashed pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350 degrees with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.  Transfer to an ungreased 8" square baking dish and bake until custard is set, 25 to 30 minutes.

Go Back

Go Back


tomato buckwheat prosciutto almond milk peach bell pepper blueberry Leek coriander chili collins hazelnuts Squash Farmers' Market Rice wine vinegar peppers turnip bok choy caesar cranberry imam melon Drinks tenderloin lemon grass wasabi Beans watercress pancake Cranberry Beans chipotle pecan potatoes Apple tart yogurt beets habanero turnips egg noodles syrup gin pork basil gorgonzola bread pudding paste meatballs stuffing dilly garlic chiles Recipes latkes crisp sesame cream cilantro remoulade parmesan jack biscuits walnut oil oats white beans roasted cantaloupe goat Cheese rouille anchovy artichoke couscous Chevre sauce beet greens lettuce olives plum anise sweet potato carrot top chimmichurri beef Bread almonds jack cheese snow peas coconut milk honey cornmeal mushroom Salad mustard greens egg steak chicken bacon Spinach kluski tomato juice bbq celery hearts tostadas tomato corn pie gazpacho fritter feta yellow onion barley peas pineapple curry cockaigne shallots chimichurri sandwich vinaigrette frittata kalamata chocolate radish rhubarb buttermilk carrot tops Vegan fritters maple syrup mushrooms fennel bulb Eggplant shelling okra pudding spiced winter squash bayeldi Poblano Chili pasta Corn daisy mint tomatoe sandwiches chives fraiche Side swiss sour cream bulgar wheat sweet bosc currants eggs cointreau heavy whipping cream carrots celebration ramps slaw flank shiitake dill pumpkin fennel sherry sour jam shrunken heads blue cheese chili peppers spelt onions pine nuts bean coeur wrap green beans brown sugar kohlrabi berry chilies celery root parmigiano panzanella strawberry beet gratin green pepper poblano flank steak capers beer bulgar Soup Shitake Mushrooms fondue tortillas Potato casserole leeks Jerusalem artichoke verde strawberries tuscan plum tomatoes onion pepper conserve bloody mary strata baguette fennel seeds pecans pork chop spring Spread reggiano carrot fronds cream cheese Tomatillos polenta cake maple dijon pie cheese asparagus shitake Dressing autumn Red Onion thai sausage nectarine Kale arugula Greens gruyere vanilla wafers coeur a la creme cucumber hickory crepes butter Salsa creme vegetable baby bok choy chorizo absinthe scallions Cider knots wheat flour apples celeriac cauliflower muffins vegetarian sunchokes scapes gouda bruschetta pickled Swiss Chard plums walnuts Tomatoes chicken dinner salad radishes pesto pears kirsch Butternut compote zucchini