Pumpkin bread pudding
The Husband-Type Man has been keen on the idea of making SOME kind of bread
pudding for Thanksgiving, and, when I presented him with the aforementioned Union
Square Café Cookbook as an early birthday gift, he zeroed in on this recipe
immediately. The cookbook suggests that the pumpkin bread be made a few days
ahead of time (it gives the spices a chance to blend), and that the bread can be
served on its own as well. Two desserts in one!
It's a little more complex... and a little more sophisticated... than the
"Cat Box Pie" he made last year....
- 1 cup currants
- 3 tablespoons dark rum
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin purée
- ½ pound (2 sticks) unsalted butter
- 1 ¼ cups sugar
- 3 eggs, lightly beaten
- 2 ½ cups half-and-half
- 2/3 cup sugar
- 2 tablespoons peeled and grated fresh ginger
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Confectioners’ sugar for dusting
- Preheat oven to 350° F.
- In a small saucepan, combine the currants and dark rum and place over
medium heat. Bring to a boil, remove from the heat., and set aside to plump
the currants, 5 to 10 minutes.
- Butter and flour a 9x5 inch loaf pan. In a bowl, whisk together the flour,
baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Place the pumpkin puree in a bowl. Strain the currants into a colander
held over the bow and incorporate the rum into the pumpkin puree. Set aside
- In the bowl of a standing mixer fitted with the paddle attachment, cream
the butter and sugar on medium-high speed until light and airy. Reduce the
speed to low and gradually add the eggs until well incorporated. Add the dry
ingredients to the butter mixture alternately with the pumpkin puree,
beginning and ending with the dry ingredients. Stir in the currants.
- Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until
firm to the touch. Cool 10 minutes in the pan, then invert onto a wire rack
and allow the cake to cool completely.
- In a medium saucepan, mix the half-and-half, sugar, and ginger. Bring to a
boil over medium heat, stirring frequently. Remove from the heat and steep
the ginger form 20 minutes. Strain and reserve.
- Whisk together the eggs and the vanilla until foamy. Whisk in the
half-and-half mixture until thoroughly blended.
- To assemble the pudding, cut the loaf of pumpkin bread in half lengthwise.
Wrap one half and refrigerate or freexe for another use. Cut the other half
into 16 square slices, then cut each square diagonally to make 32 triangles.
- In a shallow, 12 x 7 inch oval gratin dish, arrange the triangles cut side
down in overlapping rows to fill the dish completely. Pour the custard
mixture into the dish, pouring around the pumpkin bread to keep the top
edges dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10
minutes to allow the bread to soak up the custard.
- Place the gratin dish in a large roasting pan and fill the pan with enough
water to come halfway up the sides of the dish. Bake in the center of the
oven for 45 minutes, until the custard is set around the edges yet still
slightly soft toward the center. Remove the gratin dish from the water as
soon as it is taken from the oven. Dust with confectioners’ sugar; scoop
out portions, and serve warm.