Pumpkin Bread Pudding With Ginger Sauce – Country Living

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Servings: 8 Difficulty: Advanced
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A creamy, spiced custard baked with tender bread cubes and served with a warm, aromatic ginger cream sauce.
Pumpkin Bread Pudding With Ginger Sauce - Country Living recipe image
Pumpkin Bread Pudding With Ginger Sauce - Country Living recipe image
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Pumpkin Bread Pudding With Ginger Sauce – Country Living

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 301.9

Description

This rich pumpkin bread pudding transforms simple stale bread into a decadent dessert infused with warm spices like cinnamon, cloves, and ginger. The custard-soaked bread bakes until set and creamy, offering a comforting texture that is perfect for autumn evenings or holiday gatherings. It is paired with a silky, homemade ginger sauce made with fresh gingerroot and egg yolks, adding a bright, spicy kick that cuts through the sweetness. This dish is ideal for using up leftover bread and makes for an impressive yet approachable treat for family dinners or potlucks. Serve it warm for the best flavor and texture.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (177ðC).
  2. Butter a 9-by-5-by-3-inch loaf pan thoroughly.
  3. Trim and discard all crusts from the bread, then cut the remaining bread into 1 1/2-inch cubes.
  4. In a large bowl, whisk together half-and-half, eggs, pumpkin puree, sugar, vanilla extract, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
  5. Add the cubed bread and raisins to the egg mixture, stirring gently to ensure all pieces are coated.
  6. Let the mixture stand for about 5 minutes until the bread absorbs most of the liquid.
  7. Transfer the soaked bread mixture into the prepared loaf pan, pressing down gently.
  8. Bake for 35 to 40 minutes, or until the pudding is firm to the touch and set in the center.
  9. While the pudding bakes, prepare the Ginger Sauce.
  10. In a small saucepan, combine half-and-half and chopped fresh gingerroot; heat to a boil.
  11. In a medium bowl, beat together egg yolks and sugar until pale.
  12. Slowly beat the hot half-and-half mixture into the yolk mixture to temper the eggs.
  13. Pour the combined mixture back into the saucepan.
  14. Cook over low heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. Do not allow it to boil.
  15. Remove from heat and chill the sauce to thicken further.
  16. Just before serving, strain the sauce to remove the gingerroot pieces.
  17. Unmold the warm bread pudding onto a cutting board and slice into 8 pieces.
  18. Ladle some Ginger Sauce onto each serving plate.
  19. Cut each pudding slice in half diagonally and place on top of the sauce.
  20. Serve immediately while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 301.9kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 557.3mg24%
Total Carbohydrate 55.6g19%
Dietary Fiber 3.1g13%
Sugars 5.7g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, bread pudding, ginger sauce, dessert, custard, spiced, autumn, holiday, baking, comfort food, challah, raisins, cinnamon, cloves, vanilla, half-and-half, eggs, easy dessert, warm sauce, leftover bread
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