Pumpkin Bread Pudding with Sage & Butterscotch Anglaise
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 6 to 8 servings
Ingredients
- For the custard:
- ¾ cup sugar
- 1 cup milk
- 2 cups heavy cream
- 3 large whole eggs
- 3 large egg yolks
- 1½ cups pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- For Butterscotch Crème Anglaise:
- 4 egg yolks
- ½ cup sugar
- 1 cup heavy cream
- 1 cup milk
- 1 tbsp vanilla
- 1 bunch Sage
- Butterscotch Schnapps to taste
Procedure
Use 1 loaf of egg bread (brioche or challah) or another bread other than sourdough - 1" cubes.
For the custard: In a bowl whisk together the eggs, egg yolks and sugar. Stir in pumpkin, cinnamon, and nutmeg followed by the milk and cream. Then add the cubed bread, allowing the bread to soak, turning occasionally until all of the liquid is absorbed.
For Butterscotch Crème Anglaise: Make an ice-water bath by filling a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, sage and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low and simmer for 20 minutes. Discard sage. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill in ice bath (mixture will thicken as it cools).
Discard vanilla bean and strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an air-tight plastic container. Refrigerate up to 4 days.
Spoon mixture into a buttered 9" x 9" pan and bake at 350° for about 45 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes and cut into 2" x 3" pieces.
For the custard: In a bowl whisk together the eggs, egg yolks and sugar. Stir in pumpkin, cinnamon, and nutmeg followed by the milk and cream. Then add the cubed bread, allowing the bread to soak, turning occasionally until all of the liquid is absorbed.
For Butterscotch Crème Anglaise: Make an ice-water bath by filling a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, sage and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low and simmer for 20 minutes. Discard sage. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill in ice bath (mixture will thicken as it cools).
Discard vanilla bean and strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an air-tight plastic container. Refrigerate up to 4 days.
Spoon mixture into a buttered 9" x 9" pan and bake at 350° for about 45 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes and cut into 2" x 3" pieces.
Pumpkin Bread Pudding with Sage & Butterscotch Anglaise
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 6 to 8 servings
Ingredients
- For the custard:
- ¾ cup sugar
- 1 cup milk
- 2 cups heavy cream
- 3 large whole eggs
- 3 large egg yolks
- 1½ cups pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- For Butterscotch Crème Anglaise:
- 4 egg yolks
- ½ cup sugar
- 1 cup heavy cream
- 1 cup milk
- 1 tbsp vanilla
- 1 bunch Sage
- Butterscotch Schnapps to taste
Procedure
Use 1 loaf of egg bread (brioche or challah) or another bread other than sourdough - 1" cubes.
For the custard: In a bowl whisk together the eggs, egg yolks and sugar. Stir in pumpkin, cinnamon, and nutmeg followed by the milk and cream. Then add the cubed bread, allowing the bread to soak, turning occasionally until all of the liquid is absorbed.
For Butterscotch Crème Anglaise: Make an ice-water bath by filling a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, sage and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low and simmer for 20 minutes. Discard sage. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill in ice bath (mixture will thicken as it cools).
Discard vanilla bean and strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an air-tight plastic container. Refrigerate up to 4 days.
Spoon mixture into a buttered 9" x 9" pan and bake at 350° for about 45 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes and cut into 2" x 3" pieces.
For the custard: In a bowl whisk together the eggs, egg yolks and sugar. Stir in pumpkin, cinnamon, and nutmeg followed by the milk and cream. Then add the cubed bread, allowing the bread to soak, turning occasionally until all of the liquid is absorbed.
For Butterscotch Crème Anglaise: Make an ice-water bath by filling a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, sage and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low and simmer for 20 minutes. Discard sage. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill in ice bath (mixture will thicken as it cools).
Discard vanilla bean and strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an air-tight plastic container. Refrigerate up to 4 days.
Spoon mixture into a buttered 9" x 9" pan and bake at 350° for about 45 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes and cut into 2" x 3" pieces.