Cook this: Pumpkin bread pudding with rum sauce
Nancy Rokos
Pumpkin Bread Pudding with Mascarpone Sauce features fresh-baked pumpkin.
Nancy Rokos
The Pumpkin Bread Pudding in seen in the pan prior to being covered with mascarpone sauce.
Shereen Pavlides
Whisking the Pumpkin Bread Pudding mixture on the stove before placing it in the oven.
Pumpkin Bread Pudding with Mascarpone Sauce has the great smell of autumn.
In this week鈥檚 edition of Cook This, Chef Shereen Pavlides highlights the flavor of pumpkin in a classic bread pudding with rum sauce.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Note: The key to a moist and creamy consistency is to fully soak each bread cube, absorbing the custard. For the recipe on how to freshly roast a pumpkin, go to www.TweetandEats.com
for the bread pudding:
3/4 cup (1 1/2 sticks) unsalted butter
8 large eggs
1 1/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 cup canned pure pumpkin pur茅e or freshly pur茅ed pumpkin
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
2 loaves challah (2 pounds)
for the rum sauce:
3/4 cup sugar
1/4 cup dark rum
1 vanilla bean 鈥� seeds scraped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 (16 ounce container) mascarpone cheese
Heat oven to 325 degrees F.
for the bread pudding:
Rub a 9x13x2-inch baking dish with the stick of butter to lightly coat. Melt the remaining butter along with the stick used to rub the pan in a 2-quart sauce pot over medium-low heat. Constantly swirling the pot.
Remove from the heat. Set aside to cool. Reserve pot. Wipe clean.
Whisk eggs, sugar, milk, cream, pumpkin pur茅e, cinnamon, ginger, salt, cloves, vanilla and cooled butter into an extra large bowl until extremely smooth.
Slice challah crosswise into 2-inch thick slices. Trim and remove all the crust from each slice.
Dice each slice, making about 2-inch cubes.
Working in two 鈥� four batches, add the bread cubes into the bowl with the egg mixture and press down to fully absorb. Let the cubes soak until the bread is saturated, 2 鈥� 3 minutes.
Transfer the bread cubes into the prepared baking dish, loosely fitted. Repeat remaining bread cubes.
Pour the