Pumpkin Bread Pudding w/ Caramel Sauce

November 09, 2015

Ingredients

  • 1 small pumpkin (charred, scraped, seeded and diced into 1/2 inch pieces)
  • 2 cups sugar
  • 2 cups water
  • 1 cup orange juice and zest
  • 1 gallon (by volume) cubed soft, white bread and pumpernickel bread
  • 4 eggs
  • 1/2 cup sugar
  • pinch salt
  • 1 quart half & half
  • 1/4 cup unsalted butter
  • extra sugar

Preparation

METHOD

Bring to a boil the water, sugar and orange. Add the pumpkin pieces and simmer until the pumpkin is tender.  In a separate bowl, mix the eggs, sugar and salt together and pour in the half and half.  Using a slotted spoon, remove the pumpkin and toss with the bread cubes.  Pour the egg mixture over the bread cubes and pumpkin and gently mix together. Butter 8 ramekins and coat with the extra sugar. Divide the pudding mix between the ramekins and bake at 350 degrees until the mixture is golden brown and set, about 30 to 45 minutes.

Caramel Sauce

INGREDIENTS

1 cup sugar

1 cup water

1 cup heavy whipping cream

METHOD

            Combine sugar and water in a clean pot and put over a medium flame and cook until the mix almost smells burned.  Add the cream and stir. Be very careful because this will be a violent reaction but will shortly subside.  Stir the caramel until the globs of sugar have melted and remove until ready to serve.

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Ingredients

  • 1 small pumpkin (charred, scraped, seeded and diced into 1/2 inch pieces)
  • 2 cups sugar
  • 2 cups water
  • 1 cup orange juice and zest
  • 1 gallon (by volume) cubed soft, white bread and pumpernickel bread
  • 4 eggs
  • 1/2 cup sugar
  • pinch salt
  • 1 quart half & half
  • 1/4 cup unsalted butter
  • extra sugar
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