For the Pumpkin Bread Pudding 2 eggs, slightly beaten 1 1/2 cups canned pumpkin 1 cup whipping cream 1 cup half and half 2/3 cup brown sugar 1 tsp. cinnamon 1/2p. vanilla 1/4 tsp. nutmeg 1/4 tsp. salt 5 cups French bread cut into 1/2 inch cubes
for the Cinnamon Sauce 1 1/2 cups milk 1/2 cup whipping cream 4 egg yolks, slightly beaten 1/3 cup sugar 1/2 tsp. cornstarch 1 tbsp. butter 1/2 tsp. cinnamon 1/2 tsp. vanilla
Preheat oven to 400 degrees. Prepare 2-quart square casserole with cooking spray. In a large bowl, combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, nutmeg and salt. Stir in cubed bread. Cover and refrigerate for 30 minutes. Then transfer mixture to casserole and bake for 50 minutes or until knife inserted in the center comes out clean.
For cinnamon sauce, combine milk and whipping cream in a large saucepan and heat until mixture almost simmers. In a large bowl, add egg yolks, sugar and cornstarch and mix well. Slowly stir about 1/2 hot milk mixture into the egg yolk mixture. Return all of the mixture to saucepan and stir until combined. Cook and stir over medium heat until mixture thickens enough to coat the back of a metal spoon. Then pour mixture into a bowl and stir in butter, cinnamon and vanilla.
Serve the warm bread pudding with the warm cinnamon sauce.
Ken Oliver, "Cooking With Ken" E-mail: firstname.lastname@example.org
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