Yesterday, my co-workers and I hosted a special thank you luncheon for our Komen Kansas City volunteers. These women and men are some of the most passionate volunteers I have ever worked with. It was just our little way of saying “thank you” for your ongoing commitment to ending breast cancer.
The following is a recipe I made for the first time for this Thanksgiving themed meal. A few of our volunteers requested this recipe for pumpkin bread pudding. I found it a few weeks ago in the coupon section of the paper. I had to go to C&H Sugar’s website to get the sauce recipe so I’ll provide you with both to save you a step.
- 4 cups white bread, cut into cubes (about 7 slices of bread)
- 4 eggs
- 3 egg yolks
- 1 1/2 cups milk (I used skim milk)
- 1 1/2 cups heavy whipping cream
- 3/4 cup canned pumpkin purée
- 1 cup C&H® Granulated Sugar
- 1/4 teaspoon salt
- 1 tablespoon rum or brandy (I substituted vanilla extract)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves, ground
- 1 tablespoon butter
Preheat oven to 350°F. Butter 13×9 baking pan. Dry bread cubes on cookie sheet in oven for 10 minutes. Place dried bread cubes in sprayed pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 45 minutes. Pudding should be set in center, but not dry. When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.
Crème Anglaise Sauce
- 1 cup milk (I used skim milk)
- 1 cup heavy whipping cream
- 1 teaspoons ginger, ground
- 5 egg yolks
- 1/2 cup C&H® Granulated Sugar
- 1 teaspoon vanilla extract
In small saucepan, bring milk, cream and ginger to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl, beat yolks with sugar until pale and thick, 3-4 minutes. Strain cream mixture through a fine strainer over egg mixture, discarding ginger and skim from sauce. Stir constantly until blended. Return to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, just until thickened. Do not boil or sauce may curdle (this happened to me – see Quick Tip). Add vanilla. Pour into small container; cover and chill. Warm sauce before serving over warm bread pudding.
Quick Tip – If sauce curdles (which it did for me), remove from stove and whirl in a blender. As hot liquids tend to splash (and they did for me), be careful the hot sauce does not splash out of the blender while blending.
Note: I used an empty water bottle to pull out the egg yolks. Crack egg in bowl. Invert empty water bottle with air deflated over egg yolk. Release and as air fills bottle it will pull up egg yolk into bottle. To release into recipe, deflate air and yolk will release into your bowl. It wasn’t as simple as it looked on The Today Show but it worked. I would recommend using a bottle with less ridges to make it work right. Dispose of water bottle after doing this. Save egg white for future egg white omelets.