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October 31, 2006
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Pumpkin
Bread Pudding
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Here
is a great use of your uncarved Halloween pumpkin or a delicious alternative to
Pumpkin Pie at Thanksgiving.
If
you haven't carved your pumpkins, cut in half, scoop out seeds and roast cut
side down in oven (400 degrees for 1 hour). When soft to touch, scoop out
flesh and puree in food processor.
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Caramel Sauce
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1 c. sugar
1/4 c. water
2 c. heavy cream
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To make sauce:
Mix sugar and water in sauce pan. Stir once; turn on heat to medium
and wait until it bubbles. Watch closely; when the bubbles turn
consistently golden, remove from heat....allow sacue to become a rich
golden color....but, beware as color will darken rapidly and taste
burn't....when nice caramel color, remove immediately from stove. Stand
back , and pour in cream. Whisk until smooth.
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Pumpkin
Custard
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*3 c. pumpkin
(or 2 15 oz. cans)
*2 loaves
Brioche, sliced
3 1/4 c. heavy cream
3 1/4 c. milk
2 tsp. cinnamon
1T. vanilla
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Dash nutmeg
*1/2 c.honey
*4 egg yolks
*4 eggs
1/2 c. raisins
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Mix together cream, milk, cinnamon, vanilla, nutmeg, honey, egg yolks
and eggs. Blend well with electric mixer.
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To
assemble for baking: Pour
half of the caramel sauce into a buttered ceramic baking dish. Place one layer
of bread slices on top of caramel. Pour half the custard over the bread.
Sprinkle with half raisins. Let sit until bread absorbs custard....soggy bread.
Repeat layering. Place a second baking dish on top of bread pudding to weigh it
down, for an hour. Bake at 350 degrees until brown and custard is cooked, about
45 minutes. Serve with Ginger Ice Cream (Rancatores) or whipped cream.
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