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.

Enjoy!

 

Gingerbread Pita Chips w/ Creme Anglaise Dip

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Again this week, I am continuing my quest for appetizers that are unique, with an easy serving style. I think this appetizer may fit the bill. I came upon these Gingerbread Pita Chips at Sam's Club about a month ago. I wasn't sure what to do with them, but I knew they would be good. First of all, I love the other Stacy's Pita Chips I have had. Second, I have a life long love of gingerbread. Therefore, a combo for a fantastic appetizer!  When I tried the chips, I was in heaven. They have a strong gingerbread flavor, and the texture of the chip is thicker than most chips, making them perfect for holding a dip. So, what kind of dip? I actually thought about this for some time. I mentally went through all the dips and sauces I could remember making in my life. The problem was that the gingerbread chips needed a dip that equaled it in flavor, but was contrasting. When you bite into the gingerbread chip the flavor is full. Every taste bud you have is busy with the gingerbread. I thought about a Creme Anglaise I used to make at a restaurant I worked in. This custard sauce is usually used for saucing cakes, and other desserts, and it has a rich, full flavor. So, I made some Creme Anglaise, and added cream cheese to make it thick. I think we have a winner!
Let me know what you think!

Gingerbread Pita Chips w/ Creme Anglaise Dip

1 bag Stacy's Pita Chips

2 cups Half and Half

1 teaspoon Vanilla Bean Paste

1/2 cup Sugar

4 large Egg Yolks (at room temperature)

8oz. Cream Cheese

Sprinkle of Cinnamon

Place your half and half in a saucepan, over medium low heat.

 Add vanilla bean paste. Simmer the two together

until small bubbles show up  around the edges.

Set up a water bath. Place a bowl in another bowl or 

shallow dish. Fill the dish with cold water. Let it sit.

In another separate bowl,  whisk your egg yolks and...

sugar until combined. 

Now we will temper the eggs. While you are whisking,

add about 1/2 cup of  the hot cream and vanilla mixture

to the eggs. Whisk until they are fully incorporated

into the egg mixture.

Do this several times until about 1/2 of the milk and 

vanilla bean mix has been mixed into the eggs.

Some recipes will tell you to add 1/2 of the mix at

one time, but I think it is better to mix a little at a time.

You are trying to get the eggs used to the heat, but not

cook themselves in the process.

Pour the egg mixture into the saucepan with the rest of

the milk and vanilla bean mix. Now it is all in one pan!

Stirring with a wooden spoon, cook the mix without boiling,

until it becomes thick, about 5 minutes. 

How will you know when it is thick enough?

The custard should coat the back of a wooden spoon....

and leave a distinct line if you run your finger through it.

Remember the water bath we set up earlier?

Pour the custard into the bowl that is sitting in the bowl with water.

This will immediately stop the cooking of the custard.

Not very good pictures from here on out. I apologize!

Put the custard in the refrigerator until it has completely cooled.

I set mine in there over night.

The next day bring the cream cheese to room temperature.

Mix it into the custard until smooth and creamy!

Refrigerate until ready to serve.

Sprinkle the top with cinnamon!

Serve this dip cold from the refrigerator. 

Enjoy!

Thanks for joining The Freshman Cook today!