I’ve previously mentioned my failed attempt at a brown butter pound cake. Wonderful flavor, but overbaked to the point that it was almost too dry to choke down. Well, after keeping it in the freezer for a month, I finally decided upon my method of recovery for the dried loaf (with some help from my friend, Laura). And Redbook magazine helped me with the recipe.
Using pound cake rather than bread worked well here, giving an almost creamy texture to the pudding, but I think it would be just as good with the brioche or challah.
Pumpkin Bread Pudding with Vanilla-Rum Custard Sauce
from Redbook magazine, November 2009
1 T unsalted butter
1 lb brioche or challah loaf, cut into 1-inch cubes (I used about 1 1/2 loaves brown butter pound cake)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15-oz) can pumpkin puree
1 c packed light-brown sugar
1 T pumpkin-pie spice
2 t vanilla extract
1/4 c dark rum
1/4 t salt
Confectioners’ sugar, for dusting
Vanilla-rum custard sauce (recipe below)
Heat oven to 350. Grease a 13x9x2-inch baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15-20 minutes or until bread feels dry and slightly firm (I toasted mine 30 minutes–they were almost like croutons after cooling) . Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk eggs, cream, milk, pumpkin puree, brown sugar, pumpkin-pie spice, vanilla, rum, and salt. Add bread cubes, tossing to coat. Pour mixture into prepared baking dish. Cover; chill overnight.
Heat oven to 350 degrees F. Place baking dish in a roasting pan and pour enough boiling water into roasting pan to come halfway up sides of dish. (I didn’t do the water bath and it turned out fine.) Bake 50-55 minutes or until a knife tests clean (Mine was not done until 65 minutes). Let cool in pan on a wire rack until warm. Dust with confectioners’ sugar; serve with vanilla-rum custard sauce.
Makes 12 servings. Each serving: 401 calories, 22 g fat, 9 g protein, 43 g carb
Vanilla-Rum Custard Sauce
6 large egg yolks
6 T sugar
1 c heavy cream
1 c milk
1 T each vanilla extract and dark rum
In a medium bowl, whisk egg yolks and sugar, about 3 minutes.
In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium-low, stirring constantly, until sauce coats back of a spoon, 3-4 minutes or to 170 degrees F. Remove from heat; stir in vanilla and rum. Strain through a fine sieve into a bowl. Serve warm or cold.
Makes 2 1/2 cups. Each (1 T) serving: 42 cal, 3 g fat, 1 g protein, 2 g carb