Desserts are a very important part of the meal. On cold winter evenings, a warm pudding by the open fire is all that you need before heading off to bed. Sweet desserts not only excite pleasant senses but they fill us with a warm feeling inside. One of the best desserts to make at home in next to no time is a bread pudding recipe. It uses simple ingredients and will be ready to serve when you finish your dinner. Here's a pumpkin bread pudding recipe you can try out tonight.
What you'll need:
- Unsalted butter - two tablespoons
- Bread (any type) cut in cubes - 8 cups
- Fresh heavy cream - two (2) cups
- Milk - 1 cup
- Vanilla essence - two (2) teaspoons
- Egg yolks of six eggs
- Sugar - 1/2 cup
- Maple syrup - three (3) tablespoons
- Canned pumpkin puree - 1 cup
- Fresh whipped cream for serving
Preparation:
- Take a 10-inch flat glass baking dish and grease the inside using the unsalted butter.
- In another baking dish, spread the bread cubes and roast them for approx. 15 minutes at 350F. Set aside.
- Mix the fresh cream, milk and vanilla essence in a deep pan and heat on medium heat.
- While the mix is heating, in a separate bowl beat the egg yolks and pumpkin puree together.
- Add the sugar and maple syrup and whisk the mix well so the sugar fully dissolves.
- Next, take the hot cream, milk and vanilla mix and slowly stir in the pumpkin mix. You should have a custard-like liquid at the end.
- In the greased baking dish, spread out the bread cubes evenly and pour the custard over them.
- Set the dish aside for fifteen (15) minutes to allow the bread to soak up the liquid. You might want to press the cubes down lightly to submerge them in the liquid.
- Bake the dish in a pre-heated oven at 350F for thirty (30) minutes.
- After thirty (30) minutes, remove the dish from the oven and cover the top with foil, then bake for twenty-five (25) to thirty (30) minutes longer.
- After the baking is finished, the sides of the pudding will be fluffy and beautifully browned.
Spicy caramel sauce goes perfectly with this pudding.
What you need for caramel sauce:
- Dark brown sugar - 1 1/4 cups
- Unsalted butter - half a cup
- Whipping cream - half a cup
- Cinnamon - half a teaspoon
- Nutmeg - 1/4 teaspoon (grated)
Preparation:
- Mix the brown sugar with the butter over low heat.
- When the butter is fully melted, add the whipping cream, ground cinnamon and nutmeg.
- Heat until you get a smooth mix (caramel colored).
- Take off the heat and serve.
To serve the pudding you can either serve the whipped cream and sauce on the side or drizzle over the pudding.
What you'll need:
- Unsalted butter - two tablespoons
- Bread (any type) cut in cubes - 8 cups
- Fresh heavy cream - two (2) cups
- Milk - 1 cup
- Vanilla essence - two (2) teaspoons
- Egg yolks of six eggs
- Sugar - 1/2 cup
- Maple syrup - three (3) tablespoons
- Canned pumpkin puree - 1 cup
- Fresh whipped cream for serving
Preparation:
- Take a 10-inch flat glass baking dish and grease the inside using the unsalted butter.
- In another baking dish, spread the bread cubes and roast them for approx. 15 minutes at 350F. Set aside.
- Mix the fresh cream, milk and vanilla essence in a deep pan and heat on medium heat.
- While the mix is heating, in a separate bowl beat the egg yolks and pumpkin puree together.
- Add the sugar and maple syrup and whisk the mix well so the sugar fully dissolves.
- Next, take the hot cream, milk and vanilla mix and slowly stir in the pumpkin mix. You should have a custard-like liquid at the end.
- In the greased baking dish, spread out the bread cubes evenly and pour the custard over them.
- Set the dish aside for fifteen (15) minutes to allow the bread to soak up the liquid. You might want to press the cubes down lightly to submerge them in the liquid.
- Bake the dish in a pre-heated oven at 350F for thirty (30) minutes.
- After thirty (30) minutes, remove the dish from the oven and cover the top with foil, then bake for twenty-five (25) to thirty (30) minutes longer.
- After the baking is finished, the sides of the pudding will be fluffy and beautifully browned.
Spicy caramel sauce goes perfectly with this pudding.
What you need for caramel sauce:
- Dark brown sugar - 1 1/4 cups
- Unsalted butter - half a cup
- Whipping cream - half a cup
- Cinnamon - half a teaspoon
- Nutmeg - 1/4 teaspoon (grated)
Preparation:
- Mix the brown sugar with the butter over low heat.
- When the butter is fully melted, add the whipping cream, ground cinnamon and nutmeg.
- Heat until you get a smooth mix (caramel colored).
- Take off the heat and serve.
To serve the pudding you can either serve the whipped cream and sauce on the side or drizzle over the pudding.
About the Author:
About the author: Anukriti has a completely unique point of view on bread and bread recipes. Anukriti's ardent eye for 'cause and effect' enables her to substitute local ingredients and strategies in conventional bread recipes.Her Bread Pudding Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipes are found on Bread Recipe Secrets.
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