From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for Pumpkin Bread Pudding and Vanilla Sauce.
Pumpkin Bread Pudding
8 oz French bread, torn into small pieces (about 5 Cups)
2 C Gandys Heavy Whipping Cream
3 ea large eggs
2/3 C granulated sugar
2/3 C brown sugar
1 ea pure pumpkin (15 oz can)
1 C dried cranberries or craisins
3 Tblspn melted butter
1 tsp McCormick ground cinnamon
½ tsp McCormick ground ginger
½ tsp McCormick ground nutmeg
1 tsp vanilla
Butter an 11x7 baking dish. Heat oven to 350 degrees
In a bowl, cover the torn bread with the heavy whipping cream, set aside
In another bowl, combine eggs, sugars, pumpkin, craisins, melted butter, spices and vanilla ;blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon sugar, it desired. Bake for 45 to 60 minutes, or until set.
Serve with vanilla sauce for a great holiday dessert!
2 Tblspns cornstarch
2 ½ C milk, divided
½ C sugar
2 ea large egg yolks
1 ea vanilla bean, split lengthwise or 1 tsp of vanilla extract
Sprinkle the cornstarch over ½ C of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
Bring the remaining 2 Cups of milk and the vanilla bean just to a simmer in a sauce pan over low heat. Remove the bean, scrape the vanilla seeds into the milk and discard the bean. Gradually whisk the egg yolk mixture into the milk.
Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract stir it in now. Serve warm over bread pudding or pumpkin bread.
This sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a double boiler