Friday, April 4, 2014

Friday Food: Pumpkin Bread Pudding

I got a nifty bright red covered square Le Creuset casserole dish for Christmas which had this recipe inside. You can serve this as a dessert with caramel sauce and brandied whipped cream or for breakfast with maple syrup, but I actually just served it plain as a side dish with dinner. I figured it was pumpkin, so it's a vegetable, right? As always, I suggest overdoing the spices by heaping the measuring spoons to add to the flavor.


Pumpkin Bread Pudding

1 can (15 oz) 100% pure pumpkin
6 tablespoons dark brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cardamom
3 large eggs
2 cups milk (or half and half)
6 thick slices good quality raisin bread, cut into large dice (about 6 cups)
3/4 cup coarsely chopped walnuts

Adjust oven rack to lower middle position and heat oven to 325 degrees. Lightly grease a 2.5 liter casserole.
Heat pumpkin, brown sugar, ginger, cinnamon, and cardamom in a medium heavy-bottomed saucepan over medium heat until sputtering hot.
Meanwhile, beat eggs in a medium bowl. Working slowly at first to keep eggs from curdling, whisk pumpkin mixture into eggs. Continue to whisk in pumpkin mixture until smooth, then whisk in milk.
Add raisin bread. Gently toss to coat, then turn into prepared casserole. Cover casserole and bake 20 minutes.
Remove lid, sprinkle with walnuts and bake uncovered, until fully set (30 minutes). Remove from oven and let stand until ready to serve.

Yield: 8 servings

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