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Pumpkin bread pudding

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BURLINGTON, Vt. -

Chef Kat Kessler of NECI teaches us how to make Pumpkin Bread Pudding.

 

Kathleen Kessler

Pumpkin Bread Pudding

 

Y = 8 to 10 ramekins (8 oz.)

Quantity

Ingredient

Prep Notes

5 cups

Cubed bread (crust removed first)

French, brioche, etc.

1 cup

milk

 

1 cup

Heavy Cream

 

3 each

Eggs

 

1 cup

Light brown sugar

 

½ cup

Granulated sugar

 

2 cups

Pumpkin puree

Fresh or canned

1 tsp.

Vanilla extract

 

1 Tbsp.

Brandy

 

1 tsp.

Cinnamon

 

½ tsp.

Ginger, ground

 

¼ tsp.

Mace

 

1/8 tsp.

Salt

 

1 cup

Dried fruit (optional)

Cranberries, cherries, etc.

As needed

Cinnamon Sugar

Optional

 

1.     Butter and sugar the ramekins, set aside.

2.     Preheat oven to 350F.

3.     Place cubed bread in a large bowl.

4.     Whisk together remaining ingredients, except dried fruit and cinnamon sugar.

5.     Pour the liquid mixture over the cubed bread.  Stir to mix well.

6.     Let sit 15 to 30 minutes at room temperature to allow liquid to absorb into the bread.

7.     Stir again, add the optional dried fruit***

8.     Divide between ramekins.  Sprinkle with cinnamon sugar if desired.

9.     Place in water bath.

10.   Bake until set and firm to the touch, approx. 45 to 55 minutes.

11.   Serve  warm, room temperature or cold.  Accompany with whipped cream, ice cream or caramel sauce.

12.   Store refrigerated.  Can be reheated - cover with foil and warm in a 350F oven. 

*** can also use nuts, marshmallows, etc. in place of dried fruit****

 

Chantilly Cream

 

Quantity

Ingredient

Prep Notes

2 cups

Heavy Cream

Cold

3 cup

Powdered sugar

Sifted

2 tsp.

Vanilla extract

Can substitute rum, brandy, etc.

 

1.  In a large mixing bowl, whisk together all the ingredients until medium peaks form.

2.  Store refrigerated.

 

How to Roast a Pumpkin

 

Quantity

Ingredient

Prep Notes

As needed

Pumpkin

Sugar pumpkins or cheese pumpkins

1.  Preheat oven to 400F.

2.  Cut pumpkin in half or quarters, depending on size.

3.  Scoop out the seeds with a large, heavy spoon (no need to peel the pumpkin)

4.  Place the pumpkin pieces in a large roasting pan and brush them generously with olive oil.

5.  Turn the pieces cut side down, pour about 1/2" of water into the pan, cover the pan tightly with aluminum foil.

6.  Place the pan in the preheated oven.  Roast 45 to 55 minutes, until the pieces are soft and easily pierced by a fork.

7.  Cool completely, then scrape the pulp away from the skin.  Puree in a food processor in small batches.

 

Chef's Note:

 Use sugar pumpkins or cheese pumpkins for best results, not jack o'lantern pumpkins.

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