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Add a photoThe photo does not do justice to one of the best desserts I have made. The Pumpkin Bread Pudding melts in your mouth while you inhale the warm spice tones of cinnamon, allspice, ginger and clove. The silky Bourbon Sauce topped the adult's desserts. My husband went for pumpkin overload by adding Pumpkin Ice Cream. This will definitely be on the Thanksgiving table this year. It can be mixed ahead of time, refrigerated and ready to pop in the oven while we enjoy our turkey dinner. Best served warm. The recipe is slightly modified from Smitten Kitchen, one of my favorite Food Blogs. I used my homemade Challah (egg) Monkey Bread, but any bread could be used. What is Monkey Bread? It is a silly name for balls of bread dough that are dipped in melted butter or margarine, rolled in brown sugar and cinnamon, layered in a Bundt pan and baked. This recipe can be doubled and baked in larger dish.
Ingredientes
- 6 Tb butter or margarine
- 5 cups day old bread cubes
- 1 1/2 cups milk or milk alternative. (I use Oat Milk))
- 3/4 cup canned pumpkin puree
- 2 large eggs plus 1 egg yolk
- 1/3-1/2 cup sugar - use lesser amount if your bread is sweetened
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp cloves
- Whiskey or Bourbon Sauce
- 4 Tb butter or margarine, softened
- 1/2 cup sugar
- 1 egg, beaten
- 2 Tb Bourbon or Whiskey
Direcciones
- Preheat oven to 350 degree. Melt butter or margarine in an 8 inch square baking dish in the preheating oven. When melted, remove dish from oven and add bread cubes, tossing to coat them evenly.
- In a medium bowl whisk together the remaining ingredients. Pour over the bread cubes, stirring to make sure all the bread cubes are evenly coated. Bake for about 30 minutes, or until custard is set. If pudding was refrigerated it will take longer to bake. Remove from oven and let cool slightly. Serve warm with Bourbon Sauce.
- Bourbon or Whiskey Sauce
- Bring a small about of water to simmer in a medium saucepan to use as a double boiler. In the bowl of a mixer cream together the butter and sugar until sugar is mostly dissolved and the mixture is fluffy. Add the egg and blend to combine. Remove bowl from mixer and place over simmering water, being careful that the water does not touch the bottom of the bowl. Stir the mixure slowly until it is thickened and creamy, about 8-10 minutes. Be careful not to let the mixture sit without stirring or you will scramble your eggs. When sauce is creamy add the bourbon or whiskey and stir for 1-2 minutes. Remove from heat and set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 6 servings | |
| Calories 959 | |
| Calories from Fat 315 | 33% |
| Total Fat 35.5g | 44% |
| Saturated Fat 17.23g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 1529mg | 64% |
| Potassium 423mg | 12% |
| Total Carbs 131.03g | 35% |
| Dietary Fiber 5.9g | 20% |
| Sugars 38.47g | 26% |
| Protein 24.28g | 39% |
Comentarios
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