Pumpkin Bread Pudding

In Desserts, In The Kitchen, Magazine by RI Magazine

Serves 12

YOU’LL NEED
4 cloves
1 cinnamon stick
Zest of ¼ orange
1 tsp ginger powder
1 tsp grated nutmeg
2 ½ cups heavy cream
2 ½ cups half and half
4 large eggs
4 egg yolks
½ cup granulated sugar
½ cup dark brown sugar
1 whole pullman loaf brioche 12 inch loaf (cut into 1 inch cubes)
½ cup dried cherries
½ cup currants
2 oz bourbon

MAKE IT
1) In a small sauce pot add heavy cream, half and half, 4 cloves, cinnamon sticks, orange zest, and ginger powder. Bring to a simmer. Allow ingredients to steep for approximately 1 hour, then strain
2) In a mixing bowl, add egg yolks, eggs, granulated sugar, dark brown sugar, using a whisk mix together
3) Add the infused cream mixture and egg and sugar mixture together
4) Add cubed pullman loaf to cream and egg mixture. Allow the bread to soak up the batter.
4) In a 10 inch greased cast iron style pan, bake in a 350 degree oven for about 45 minutes.

THE MACROS
CALORIES: 465
PROTEIN: 9 g
FAT: 28 g
CARBS: 45 g

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