The Freshman Cook: Sensational Pumpkin Bread Pudding w/ Gingered Creme Anglaise

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I can never say no to bread pudding. It doesn’t matter how good I am trying to be, or how full I say I am. If bread pudding is on the menu, I am a goner! This Pumpkin Bread Pudding with Gingered Creme Anglaise is the perfect example. It is to die for! The pumpkin flavor is subtle, but upfront, and the pudding  is creamy, yet crispy, with a ginger creme anglaise topper that just hints that the ginger came to the party. You have to try this! You will be so glad you did!

Pumpkin Bread Pudding 

w/ Gingered Creme Anglaise

(adapted from C&H Sugar)

Pumpkin Bread Pudding

4 cups White Bread, stale or day old 4 Eggs 3 Egg Yolks 1 1/2 cups Milk 1 1/2 cups Heavy Whipping Cream 3/4 cup canned Pumpkin Puree 1 cup Sugar pinch of Salt 1 tablespoon Vanilla 1/4 teaspoon Nutmeg 1 teaspoon Cinnamon 1/4 teaspoon ground Cloves 1 tablespoon Butter

Gingered Creme Anglaise

1 cup Milk 1 cup Heavy Whipping Cream 1-2 teaspoons ground Ginger(to taste) 5 Egg Yolks 1/2 cup Sugar 1 teaspoon Vanila Preheat oven to 350 degrees. I had a fresh loaf of french bread, and I wanted to use it, so I cut it into small cubes, placed it on a baking sheet, and…..   dried it in the oven for 10-15 minutes. If your bread is already stale, just go ahead and cut your bread into cubes. Butter a 13x9x2″  baking dish. Pour your cubed bread into the dish. In a large bowl, whisk together all your ingredients, except for the butter. Pour your mix over the bread crumbs.
Pat down all the bread cubes so they are wet. Let sit for 10 minutes to make sure the bread is fully soaked. Place the 1 tablespoon of butter on top.
Bake for 40-50 minutes. The pudding should be set in the center, but not dry. The edges will puff up during baking, but it will deflate when your pan is removed from the oven. While the bread pudding is baking, make your creme anglaise. Place the milk, cream, and ginger in your  pot, and bring it to a boil. Once it boils, remove the pot from the heat, and let it stand, covered, for 15 minutes.
In a medium bowl, beat the yolks with the sugar until it is pale and thick. This should take 3-4 minutes. I used a whisk for this, and it worked great.
The recipe calls for straining the cream mixture through a fine sieve, discarding  the ginger. If you don’t have one, you can improvise like I did. Place a piece of cheesecloth over a small bowl. Pull it somewhat tight.   Pour the cream mixture through the cheesecloth into the bowl. The ginger will sit on the top and will not go through. Discard the ginger with the cheesecloth. Slowly pour the cream mixture into the egg mixture.
Stir constantly until blended.

Return the mix to the saucepan.

 Cook over medium low heat, stirring constantly with

a wooden spoon until the sauce thickens.

Be careful not to let it boil. If the sauce boils, it will curdle.

If it curdles, remove the sauce from the heat immediately,

and pour it in your blender. Spin around a few times,

but be careful it doesn’t splash you because it is hot.

When I felt the sauce was thick, I checked it by pulling

my spoon out of the sauce pan and running my

finger across the back of the spoon. If the line looks like

the picture, your sauce is thick and you should take it off the heat.

 If the line runs, it needs to be thicker.

Add the vanilla,

 but make sure the heat is not on when you do.

Your sauce is done. Place it in a small container, and let it cool.

I think the best way to eat this Pumpkin Bread Pudding is to

heat the pumpkin bread, and add a couple spoonfuls

of chilled or slightly room temp creme anglaise. 

Of course, the pudding is great cold also!

When I made this recipe, I cut it in half, as my family is small.

But the recipe I gave you is for 8-10 servings.


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