Pumpkin Bread Pudding
Clover Petaluma invited me to use some of their organic dairy products to make a family recipe. My Dad used to make us a bread and butter pudding growing up in Britain and I loved it. This is my American twist using some pumpkin puree and it's so delicious.
Ingredients
Serves 6
1 can Pumpkin puree
3 eggs
1 egg yolk
1 vanilla pod / or 1 tsp vanilla extract
1 cup / 250ml milk
1 1/3 cups / 300ml heavy cream
5 tbsp soft butter
½ cup caster sugar
8 - 10 slices of thick cut brioche bread
1 tsp fresh lemon zest
Pumpkin Spice topping
2 tbsp demerara sugar
100g pecans chopped
¾ tsp pumpkin pie spice (or use mixed spice)
Method
oven temp 180 c / 350F
Oven proof baking dish 10 x 6 inches / lightly buttered
Start by making the custard:
Heat the milk, cream and vanilla in a small sauce pan until just hot, not boiling!
Whisk eggs and sugar together
Take out the vanilla pod from the milk, Slice in half and scrape out the inside seeds using the back of a knife, pop into the milk and stir.
Slowly pour the warm milk into the eggs stirring until smooth.
Leave to one side.
Butter both sides of the brioche
Cut brioche slices into triangles
Place a layer the brioche into the bottom of the dish,
dollop the pumpkin puree around and sprinkle of lemon zest
Then another layer of brioche on top
Carefully pour the custard mixture over the top of the bread making sure it all get's covered.
Push down with a spoon to make sure the custard is being soaked up.
Mix the demerara sugar, chopped pecans and pumpkin spice together and sprinkle over the top of the bread pudding.
Leave to sit for 30 minutes
Place into preheated oven for 35-40 minutes until lightly golden on top and puffy.
Serve straight away, piping hot with a drizzle of cream on top