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Recipe: Ambria Restaurant Pumpkin Bread Pudding
Similar Categories: Ambria, Restaurant, Pumpkin, Bread, Pudding
5 egg yolks
1 15-ounce can pumpkin (not pie filling)
1 cup whipping cream
1/2 cup milk
1/2 cup firmly packed brown sugar
2 tablespoons minced crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon allspice
1/4 teaspoon salt
2 Granny Smith apples, cored and chopped
1 1-pound loaf Italian bread, cut into 1/2-inch cubes
Granulated sugar
Caramel sauce or whipped cream (optional)
Preheat oven to 325F. Whisk egg yolks in large saucepan. Add pumpkin, cream, milk, brown sugar, ginger, cinnamon, vanilla, allspice and salt. Cook over medium heat, stirring, until mixture thickens slightly and reaches a simmer, about 5 minutes.
Place apples and bread cubes in large mixing bowl; pour pumpkin mixture over. Toss until bread is evenly coated. Butter eight 6-ounce custard cups; sprinkle inside of cups with granulated sugar. Divide bread mixture among the cups.
Place cups in a roasting or baking pan; pour in hot water up to half the height of the cups. Cover roasting pan with foil; bake until pudding is golden brown and set, about 1 hour. Remove cups from water bath; unmold onto serving plates. Serve hot, warm or at room temperature with caramel sauce or whipped cream, if desired.
1 15-ounce can pumpkin (not pie filling)
1 cup whipping cream
1/2 cup milk
1/2 cup firmly packed brown sugar
2 tablespoons minced crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon allspice
1/4 teaspoon salt
2 Granny Smith apples, cored and chopped
1 1-pound loaf Italian bread, cut into 1/2-inch cubes
Granulated sugar
Caramel sauce or whipped cream (optional)
Preheat oven to 325F. Whisk egg yolks in large saucepan. Add pumpkin, cream, milk, brown sugar, ginger, cinnamon, vanilla, allspice and salt. Cook over medium heat, stirring, until mixture thickens slightly and reaches a simmer, about 5 minutes.
Place apples and bread cubes in large mixing bowl; pour pumpkin mixture over. Toss until bread is evenly coated. Butter eight 6-ounce custard cups; sprinkle inside of cups with granulated sugar. Divide bread mixture among the cups.
Place cups in a roasting or baking pan; pour in hot water up to half the height of the cups. Cover roasting pan with foil; bake until pudding is golden brown and set, about 1 hour. Remove cups from water bath; unmold onto serving plates. Serve hot, warm or at room temperature with caramel sauce or whipped cream, if desired.
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