Emprimir
Correo Electrónico
Add a photo
Ingredientes
- Pumpkin Bread Pudding:
- 2 Tablespoons butter, melted
- Granulated sugar for dusting the pan
- 7 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups unsweetened pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons kosher salt
- 7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)
- Caramel Sauce:
- 3/4 cup sugar
- 1/4 cup water
- 1/4 teaspoon kosher salt
- Pinch of cream of tartar
- 1 cup heavy cream
- Powdered sugar for dusting
Direcciones
- Preheat oven to 375°F.
- Butter 12 small ramekins or an 11x17 baking dish. Dust with granulated sugar.
- Whisk the egg yolks in a bowl with the 1/2 cup sugar.
- Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, cloves and salt. Stir to mix.
- Slowly, pour over the egg yolks/sugar mixture while whisking. Gently fold in the bread cubes.
- Transfer the pudding mixture to ramekins set on a baking sheet or to a gratin pan. Bake until nicely browned and set, about 25 minutes (for ramekins) and 40 for gratin pan.
- Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan. DO NOT STIR.
- . Bring to a boil and cook until the caramel browns. When the caramel is medium brown, carefully add 1 cup of cream and simmer.
- Serve: Spoon a layer of caramel onto each plate. Unmold the ramekin and put the pudding on top of the sauce or if baked in a gratin dish, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
