Saturday, December 6, 2008

Pumpkin Bread Pudding with Praline Sauce

A rich bread pudding redolent of the flavours of the Southern USA, this pudding is definitely a keeper. Next time I may be
tempted to add walnuts, pecans would be more authentic,
but I cant get them, so it will have to be walnuts.


Pumpkin Bread Pudding
1 1/2 cups whole cream
1/2 cup milk
2 tablespoons bourbon
3/4 cup mashed pumpkin
1/4 cup packed brown sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old brioche
3/4 stick unsalted butter, melted
1/4 cup bourbon-soaked raisins**

Preheat oven to 350 degrees F.

Whisk together the pumpkin, milk, cream, bourbon, sugar, eggs, yolk, salt, and spices in a bowl.Toss bread cubes with butter in another bowl, then add pumpkin mixture and and toss to coat. Put your raisins in a small saucepan and add enough bourbon to cover the bottom of the pan. Bring the bourbon to a boil and then turn off the heat and cover the pan. Let the raisins soak in the covered pan until they absorb up most or all of the bourbon, about 30 minutes.Then add to the bread pudding mixture

Leave for an hour to let the bread absorb the egg mixture.
Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25-30 minutes. Serve warm topped with praline sauce and whipped cream.

Praline Sauce

1/4 cup butter
1 1/4 cups packed brown sugar
16 large marshmallows
1 tablespoon light corn syrup
1 dash salt
1 cup evaporated milk
1 teaspoon vanilla extract

Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup, and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat and cool for 5 minutes. Stir in evaporated milk and vanilla and mix well.

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