Bauman College Community Forum

Open Forum => Recipe Exchange => Topic started by: AmandaL on November 12, 2007, 07:18:22 PM

Title: Pumpkin Bread Pudding w/ Vanilla Cream Sauce
Post by: AmandaL on November 12, 2007, 07:18:22 PM
This is a family favorite.  I also won a local cooking costest with this recipe.  It's really easy.   

Pumpkin Bread Pudding with Vanilla Cream Sauce

Pumpkin Bread Pudding

1-1/4 C heavy whipping cream
C sugar
1 tsp Vanilla
t pumpkin spice
3 Eggs, lightly beaten
1 (15oz) can pumpkin
4-1/2 C (1/2 inch) cubed challah bread
C chopped pecans, toasted with sugar

Combine first 6 ingredients in bowl, stirring well with whisk.  Add bread, toss gently to coat. Spoon mixture into 8 inch baking dish coated with unsalted butter.
Cover with foil and chill for an hour.

Preheat oven to 350 degrees

Place dish in a 13 x 9 water bath*.  Bake, covered, for 25 minutes. Uncover and cook an additional 10 minutes. 
Pour warm vanilla cream sauce and sprinkle pecans over top.

Vanilla Cream Sauce
4 T butter
C brown sugar
C heavy Cream
t vanilla

In a medium saucepan, combine butter, sugar and vanilla until melted and smooth, stir frequently.  Add cream. 
Bring to a slow boil and reduce heat. 
Cook until thickens, approx 15 minutes.

*a water bath promotes cooking at an even temperature