Pumpkin Bread Pudding with Cinnamon Sauce

By smmthill

Ingredients

• Pudding:
• 1 1/2 c canned pumpkin
• 1 c whipping cream
• 1 c half and half or light cream
• 2/3 c packed brown sugar
• 2 eggs, beaten
• 1 t ground cinnamon
• 1/2 t vanilla
• 1/4 t ground nutmeg
• 1/4 t salt
• 5 c cubed French or Italian bread (1/2 in cubes)
• Cinnamon sauce:
• 1 1/2 c milk
• 1/2 c whipping cream
• 4 egg yolks
• 1/2 c sugar
• 1/2 t cornstarch
• 1/2 t ground cinnamon
• 1/2 t vanilla
• 1 T butter or margarine

Details

Servings 6

Preparation

Step 1

1. In a large mixing bowl, whisk together all the ingredients except the bread and the Cinnamon Sauce.
2. Stir in the cubed bread. Cover and chill for 30 min.
3. Transfer mixture to a buttered 2 qt. casserole. Bake in a 400 oven for about 50 min. or till the knife inserted near the center comes out clean.
4. Prepare the Cinnamon Sauce. Serve the bread pudding warm with warm sauce.

Sauce:
In a large saucepan, combine 1 1/2 c milk and 1/2 c whipping cream. Heat till the mixture almost simmers. Meanwhile, in a large mixing bowl, lightly beat egg yolks. Beat 1/3 c sugar and 1/2 t cornstarch into the mixture. Slowly whisk about half of the hot milk mixture into the egg yolk mixture.
Return all the mixture to the saucepan and whisk till combined. Cook and stir over medium heat till the mixture thickens enough to coat a metal spoon. (A thermometer will register 180 to 190.)
Immediately pour the hot mixture into a bowl. Stir in 1/2 t ground cinnamon, 1/2 t vanilla and 1 T butter/margarine. Serve the sauce with the warm pudding.