Pumpkin Bread Pudding with Caramel Sauce
I have never been a bread-pudding fan, But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago. Do as the restaurant does, and serve this with sweetened whipped cream.
I have never been a bread-pudding fan, But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago. Do as the restaurant does, and serve this with sweetened whipped cream.
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups half and half
- powdered sugar
- 1 15 ounce can pure pumpkin
- 1 cup dark brown sugar (packed) plus 2 tablespoons dark brown sugar
- 1 1/2 teaspoons pumpkin pic spice
- 10 cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2 cup golden raisins
- 1 1/4 cups dark brown sugar (packed)
- 1/2 cup unsalted butter (1 stick) unsalted butter
- 1/2 cup whipping cream
- Carbohydrate 100.442651666584 g
- Cholesterol 459.714166666667 mg
- Fat 44.0943004166666 g
- Fiber 0.82848332341512 g
- Protein 16.0590816666667 g
- Saturated Fat 25.0200570833333 g
- Serving Size 1 1 Serving (366g)
- Sodium 211.924187499999 mg
- Sugar 99.6141683431686 g
- Trans Fat 3.539857625 g
- Calories 842 calories
Step-by-step
- Preheat oven to 350F.
- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
- Fold in bread cubes.
- Stir in golden raisins.
- Transfer mixture to 11x7-inch glass baking dish.
- Let stand 15 minutes.
- Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
- Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
- Sift powdered sugar over bread pudding.
- Serve warm with caramel sauce.
The Starch Foundation
Egg bread acts as the primary sponge for the custard, absorbing liquids through its open crumb structure while maintaining enough structural integrity not to disintegrate. Day-old or slightly stale loaves work best because moisture loss allows the bread to absorb the spiced half-and-half mixture evenly without turning pasty. Letting the assembled mixture rest for fifteen minutes before baking ensures the cubes are fully saturated to their centers. When scaling this formulation up or down for different yields, maintain the ratio of two large eggs per two cups of dairy to guarantee the custard sets properly.
Assessing Doneness Without a Probe
Baking at 350 degrees Fahrenheit requires careful observation since custard-based dishes can easily overcook and curdle along the edges. Insert a thin metal tester or a wooden skewer directly into the center of the 11x7-inch glass baking dish after approximately forty minutes. The center should feel firm rather than liquid, and the tester must emerge clean without wet batter clinging to the metal. Residual heat will continue cooking the interior after removal from the oven, so avoid leaving the dish inside past the point where the center stabilizes.
Emulsifying the Caramel Sauce
Building the caramel sauce requires melting dark brown sugar and unsalted butter over medium heat until completely liquefied before introducing the whipping cream. Whisking continuously prevents the dairy from separating as it hits the hot sugar-butter base. Boil the mixture for precisely three minutes until the sugar completely dissolves and the liquid transforms into a smooth, glossy coating. Pour this warm sauce over individual portions immediately before serving to contrast against the temperature of the spiced pudding.
