Pumpkin Bread Pudding
From BRAMPTON BED AND BREAKFAST INN
Serve with Vanilla Custard or Ice Cream and Sautéed Pears and Apples. Serves 6-8 1 loaf egg bread brioche or challah
Bread Pudding Custard:
Vanilla Custard:
For Pears and Apples:
Preheat oven to 350 degrees F. Butter a 9-x-9 inch baking dish.
Prepare custard: Put baking dish into a larger pan and add enough water to larger pan to reach half-way up side of baking dish. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove baking dish from larger pan and cool pudding on a rack. To un-mold pudding, run a thin knife around edge of baking dish. Invert a large plate over cake pan and invert pudding onto plate. Cut into squares.
Meanwhile, make vanilla custard: Pears and Apples: Melt butter in a skillet over medium heat. Add pear and apple slices. Sautee until almost soft. Add maple syrup and cook until almost dry. This shouldn’t take more than 5 min. total. Serve warm pudding with vanilla custard or ice cream and sautéed pears and apples. |
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