Orange ginger custard sauce tops pumpkin bread pudding

Pumpkin bread puddings seem to be popping up everywhere, and just in time for holiday feasting. Of course, we’ll feature the usual array of pies and holiday cookies this Thanksgiving. And along with the ‘experimental stuffing’ in the turkey, we’ll add a new dessert. Perhaps a bread pudding? You can bet on it.

This pudding is rich with challah or egg bread, and is topped with a fragrant custard sauce flavored with fresh orange and ginger. The recipe was suggested by Marlene of suburban Phoenix. Move over pumpkin pie!

PUMPKIN BREAD PUDDING WITH ORANGE GINGER CUSTARD SAUCE

9 cups challah or other egg bread, torn into chunks (about 1 lb.)
1 1/2 cups heavy cream
One 16-ounce can pumpkin puree
4 large eggs
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Orange ginger custard sauce (recipe follows)

Preheat oven to 350 degrees F. Coat 13 x 9-inch baking dish with cooking spray. Put bread in large bowl. In another large bowl, whisk together cream, pumpkin, eggs, brown sugar and all spices. Pour over bread and stir to blend, pushing bread down into mixture. Transfer to prepared dish. Cover and refrigerate for at least 12 hours. At this point, you can refrigerate for up to 72 hours.
Bring to room temperature before continuing. Bake pudding until puffed and golden brown, 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Serve individual portions in a pool of custard sauce, or drizzle sauce over the top. Variation: Sprinkle pudding with about 1 cup chopped pecans or walnuts before baking to send it over the top!

Orange Ginger Custard Sauce:
3 cups whole milk
Zest of 1 orange
2 teaspoons chopped crystallized ginger
1/3 cup sugar
1/4 cup cornstarch
6 large egg yolks
1 cup heavy cream
1 to 2 teaspoons. orange liqueur or orange extract

In medium pan, heat milk, orange zest, and ginger over medium high heat until milk begins to form bubbles around sides of pan. Remove from heat and allow to steep for 5 minutes. Strain zest and ginger out of milk, returning milk to the pan. Wisk in sugar, cornstarch, and egg yolks and, over medium heat, whisk until mixture thickens and comes to a boil, 4 to 5 minutes. Remove from heat and stir in cream and liqueur. Transfer to glass bowl, let cool slightly and press plastic wrap directly against surface to keep a skin from forming. Refrigerate for at least 4 hours. At this point, you may refrigerate for up to 4 days or freeze up to 1 month. When ready to serve, rewhisk sauce and serve cold or warm. Makes about 3 cups.
You may also serve this gingery smooth custard sauce with apple cake, gingerbread, spice cake or this bread pudding.
(Recipe from The Diva's Famous Do-Ahead Thanksgiving Dinner - from Happy Holidays from the Diva of Do-Ahead, Diane Phillips)

Cinnamon raisin bread pudding with hot cider sauce is a warmer-upper

We stopped at the library this afternoon, which was a warm, cozy spot to escape from our unseasonably cold weather here on the New England coast. And what jumped out at us as we stepped in the door was a cookbook titled, “Unbelievable Microwave Desserts” by Adrienne Welch and Mary Goodbody. With the subtitle, “More than 135 irresistible recipes for puddings, pies, cakes, and more,” this book was an invitation to check out especially the “and more.”

And, sure enough, on page 49 was a recipe for bread pudding. It had the homey touch of raisins and cinnamon with an intriguing hint (well, maybe more than a hint) of rum. Topping this pudding was a hot cider sauce – now who could resist this comforting dish on a cold, raw day?

Also, with the business of the holidays coming up, this recipe is as fast and easy as you’re going to get for a bread pudding – let the microwave do the cooking for you. The authors suggest in a kitchen note that to save time, prepare the custard mixture ahead of time and keep it in the fridge. Then cut the bread cubes and store them in a plastic bag or airtight container until you are ready to prepare the pudding.

CINNAMON RAISIN BREAD PUDDING WITH HOT CIDER SAUCE

Preparation time: About 20 minutes
Microwave time: 13 to 18 minutes plus 10 minutes standing

Bread pudding:
2 large eggs plus 1 large egg yolk
2 tablespoons granulated sugar
1/8 teaspoon salt
3/4 cup milk
1/4 cup heavy cream
2 teaspoons dark rum (optional)
1 teaspoon vanilla extract
6 slices cinnamon-raisin bread, crusts removed
2 cups hot tap water

Cider Sauce:
1 cup fresh apple cider
2 tablespoons dark raisins
4 teaspoons light brown sugar
1 tablespoon cornstarch
1 tablespoon dark rum (optional)
3/4 teaspoon vanilla extract
Fresh lemon juice to taste

To make bread pudding: Combine eggs, egg yolk, sugar, and salt in 2-1/2-quart bowl. Whisk vigorously until frothy. Stir in milk, cream, rum, and vanilla extract. Use rubber spatula to fold in bread cubes. Mix well.
Spoon mixture into four 6-ounce ramekins or custard cups. Arrange ramekins in circle in 10-inch microwave-safe glass pie plate. Carefully pour hot tap water into pie plate. The water should come halfway up sides of ramekins.
Microwave on MEDIUM (50 percent) power for 10 to 13 minutes, rotating puddings a half turn after 5 minutes. If your microwave has no turntable, also rotate pie plate after 5 minutes. Test puddings for doneness after 10 minutes by inserting toothpick into each one; it should come out clean.
Let puddings stand in hot water bath on flat heatproof surface for 10 minutes while you prepare sauce.
To prepare cider sauce: Combine cider, raisins, and sugar in 2-cup microwave-safe glass measuring cup.
Put cornstarch in a small cup. Slowly stir in 1 tablespoon cider until smooth. Pour mixture into measuring cup holding the cider, and stir until blended.
Cover measuring cup with waxed paper. Microwave on HIGH (100 percent) power for 2 to 4 minutes, whisking every 60 seconds, until sauce is translucent and comes to a rapid boil. Do not let sauce boil for more than 30 seconds, or it will become watery.
Stir in rum, if desired, and vanilla extract. Add lemon juice to taste.
Run the tip of small knife around edge of a warm pudding. Invert pudding into palm of your hand and carefully place it right side up in center of a dessert plate. Spoon some cider sauce around it. Unmold and pour sauce on remaining puddings in the same way. Serves 4.
(Recipe from Unbelievable Microwave Desserts by Adrienne Welch and Mary Goodbody, © 1992, Simon & Schuster)

Pumpkin bread pudding celebrates Halloween

We’re amazed at the number of pumpkin bread puddings we’ve come across in our travels. They come plain and also dolled up with nuts, chocolate chips, and dried cranberries, just to name a few variations.

Today’s recipe comes from Gourmet, which is a great endorsement. They describe it as “sultry” with “soft cushions of country bread soaked with rich custard.” Mmmmmmmm. This is definitely one to savor as we enter the chilly season here in New England.

PUMPKIN BREAD PUDDING

1 cup heavy cream
3/4 cup canned solid-pack pumpkin

1/2 cup whole milk

1/2 cup sugar

2 large eggs plus 1 yolk

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread

3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Makes 6 servings.
(Gourmet, October 2007, Ian Knauer; also Epicurious.com)

Sourdough bread pudding is topped with warm honey sauce

Mention sourdough bread and you’ve got our attention. It’s one of our all-time favorites. We love it plain with butter, or toasted to go along with our morning coffee. So there’s not usually much left over to play with. When we find a great sounding recipe like this one, however, we put some bread aside to make bread pudding. This recipe comes from Rachel Ray’s collection – you can count on her to come up with tasty offerings that are easy to put together.

It’s a nice, rich dish for cooler weather, studded with chunks of pecans, and topped with a honey/butter sauce that’s accented with cayenne and cinnamon to give it a little kick. Just pull up a chair by the wood stove and dig in.

SOURDOUGH BREAD PUDDING WITH HOT HONEY SAUCE

2 eggs
2 cups milk, at room temp
1 stick, plus 2 tablespoons butter, melted
2 tablespoons pure vanilla extract
1-1/2 cups sugar
3-1/2 to 4 cups cubed sourdough bread
1/3 cup chopped pecans
3/4 cup honey
1/4 teaspoon ground cinnamon
Dash cayenne pepper
Dash salt
1/2 cup heavy cream

1.Preheat oven to 325°. Using electric mixer, beat eggs, then beat in milk, 2 tablespoons melted butter and vanilla. Gradually add th sugar and mix until dissolved.

2. Place bread cubes in 9-inch round baking dish and pour egg mixture on top. Sprinkle pecans on top and press them into bread. Bake until set, about 50 minutes.

3. A few minutes before pudding is done, in medium saucepan, heat remaining 1 stick melted butter with honey, cinnamon, cayenne and salt over medium heat, whisking to combine. Remove from heat and whisk in cream. Drizzle half of warm honey sauce over bread pudding and serve the rest alongside. Eight servings.
Prep time: 15 minutes. Bake time: 50 minutes.
(Recipe by Robb Walsh, from Every Day with Rachel Ray, April 2007. Photo by John Kernick.)

Stuff your pumpkin with bread pudding made with cranberries and raisins

Pumpkins are everywhere these days, including my front porch where three pumpkins sit – my traditional collection, one for each of my three children.

And in the kitchen we’re contemplating how to use this full-of-flavor vegetable in some favorite dishes – pumpkin soup, pumpkin bread, pumpkin muffins, pumpkin cheesecake, and even pumpkin chocolate chip cookies (thanks Risa for this latter incredibly wonderful recipe!).

Today’s pumpkin recipe involves stuffing this colorful round with a delectable mixture of raisin bread, cranberries, and pecans. Then it’s all topped off with a tempting lemon-vanilla sauce that oozes down the pumpkin. I found the recipe on Myrecipes.com where they featured this dish from Southern Living. You can make this dessert either using one large pumpkin, or as individual servings using one-half-pound pumpkins. Either way, you can count on ‘oohs’ and ‘ahs’ when you bring out this delightful offering that’s perfect for a holiday table.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

1 (2 1/2- to 3-pound) pumpkin*
2 tablespoons butter or margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16-ounce) raisin bread loaf, cut into 1-inch cubes
1/2 cup fresh cranberries

Lemon-Vanilla Sauce (below)

Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
Bake at 350° for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
*Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells. Yield: 12 servings.
(Southern Living, October 2002)

Lemon-Vanilla Sauce

1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice
Cook vanilla bean, water, sugar, cornstarch, and salt in saucepan over medium heat, stirring until smooth and thickened.
Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean. Yield: 1-2/3 cups.
(Southern Living, October 2002)

Sausage, apple, and Cheddar bread pudding is holiday fare

We’re counting down the days. Until Halloween. Until the very-long-awaited election. Until the holidays, with their special meals and fixin’s. One recipe that caught our eye this week is rich with the flavors of apples, onion, sausage, and Cheddar cheese. It’s from a 2004 issue of Cooking Light, and while this dish could be defined as a bread pudding, it looks like it would make a great stuffing too. We’re always on the lookout for a new stuffing for the ‘experimental’ end of the bird. This could be this year’s holiday offering.

The folks at Cooking Light suggest leaving the peel on the apple for both color and texture. We’ll take them at their word. It looks like a great way to use leftover sourdough bread too.

SAUSAGE, APPLE, AND CHEDDAR BREAD PUDDING
Yield 6 servings

8 ounces turkey Italian sausage
2 cups chopped Granny Smith apple
1 cup chopped onion
2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
Cooking spray

Preheat oven to 350°.
Heat large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Nutritional Information -
Calories: 308 (30% from fat) Fat: 10.4g (sat 4.9g,mono 3.4g,poly 1.6g) Protein: 20.7g
Carbohydrate: 32.4g Fiber: 2.7g Cholesterol: 50mg Iron: 2.5mg Sodium: 762mg Calcium: 256mg
(Marie Simmons, Cooking Light, October 2004)

Pepe's apple bread pudding has New Orleans flavor

When you live in New Orleans, you have to love bread pudding. One of our Internet friends, Pepe, so enjoys the wonderful bread puddings there, that he’s been inspired to develop his own versions. Today’s recipe, his latest creation, he describes as “awesome.” His wife agrees and wants to make this dish part of their permanent collection.

“This bread pudding is so delicious you do not need the sauce,” says Pepe. He doesn’t always make the rum sauce, but that is an option. He advises letting the bread get stale for a couple of days before cutting it up for bread pudding. “I find it absorbs the milk/eggs mixture better. I also like to press it down once it is all combined so it absorbs the eggs and milk well,” says Pepe.

And while he uses Washington Delicious apples in his pudding, there are many other choices, depending on what’s available in your area. One of our local apple growers here in Rhode Island suggests using a combination of different apples in baked dishes. Among the apple varieties that bake up well are Baldwins, Golden Delicious, Jonathans, Macouns, Pippins, and Rhode Island Greenings. Just to name a few. I like to choose whatever's in my fridge and take it from there.

Here’s Pepe’s recipe. Thanks for sharing!

PEPE’S APPLE BREAD PUDDING WITH RUM SAUCE

1/2 cup raisins
4 ounces rum
1-1/2 loaf of French bread, cut into cubes
2 Washington Delicious apples, peeled, cored, and diced
2 ounces slivered almonds
2 ounces diced pecans
7 large eggs, beaten
2 cups sugar
3 cups milk
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
1 stick butter, melted

Place raisins in rum overnight; they will swell up and get nice and juicy. Pull raisins and reserve the rum.
I use a Pyrex baking dish, about 11 X 16, sprayed with butter. Spread cut-up bread cubes to cover entire dish. Sprinkle apples, raisins, almonds, and pecans all over bread.
In large bowl, combine eggs with sugar and mix well. Add milk, cinnamon, and vanilla and mix well. Add evaporated and condensed milk and mix until well combined. Add reserved rum and butter and blend well.
Wash and dry the orange. Rasp the orange peel (orange only not the white) and pour into mixture. Squeeze juice of the orange and pour into mixture. Mix it all well.
Pour egg mixture over bread cubes. Be sure to cover it all. Let it sit for about 30 minutes.
Bake at 350 degrees for about 45 minutes or until a fork inserted comes out dry. DO NOT OVERCOOK!!!! !!!
© 2008 recipe by Pepe of New Orleans.

Rum Sauce:
3 tablespoons butter
3 tablespoons flour
1 cup sugar
1 cup evaporated milk
4 tablespoons rum
Combine butter, flour, and sugar in saucepan. Cook over medium heat until it thickens. Remove from heat and add rum. Serve warm over bread pudding.