Pumpkin Bread Pudding


Pumpkin Bread Pudding

Pumpkin Bread Pudding

In the Newsday (The Long Island Newspaper) food section, December 7th, 2014.  This recipe for Pumpkin Bread Pudding, came from The Culinary Institute of American’s Chef Bill gave his tips on how to safely bake in a water bath at usaweekend.com.


Pumpkin Bread Pudding Recipe


Pumpkin Bread Pudding

3 ½ cups heavy cream

1 cup pumpkin puree

1/2 tsp. salt

1 cup sugar

1 vanilla bean (or 1 tsp. vanilla extract)

½ tsp cinnamon

½ tsp. ginger

¼ tsp. nutmeg

9 egg yolks

15 cups ½ inch cubes challah bread, from two small loaves


In a medium saucepan over medium heat, combine cream, pumpkin puree, salt and half of the sugar and bring to a simmer with a wooden spoon.  Remove from heat.

Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod.  Add the bean and the seeds from the pan, along with the cinnamon, ginger and nutmeg.  Cover the pan and allow to steep for 15 minutes.

Bring the mixture to a boil over medium heat.  Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar.  Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about one-third of the hot mixture to the yolks to warm them.  Whisk in the remaining cream mixture.  If necessary, strain the mixture through a mesh strainer to remove any egg solids.

Preheat oven to 350 F. and lightly grease a 9×13 inch baking dish.  Place the cubed bread in a large bowl, and pour the cream-and-egg mixture over the bread.  Toss until the bread is coated, then transfer to the prepared pan.  Allow the mixture to soak for about 30 minutes before placing the preheated oven.  Bake until custard is set and the top of pudding is a light golden brown, about 30 minutes.


(Recipe for Pumpkin Bread Pudding was in USA Weekend, December 7, 2014)


Pumpkin Soup

Pumpkin Soup

Pumpkin Soup


This recipe, Pumpkin Soup is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make SOUP.  This recipe you can double…so you have it a little longer.


Pumpkin Soup Recipe

Pumpkin Soup

¾ cup water

1 small onion, chopped

1 can (8 oz.) pumpkin puree

1 cup unsalted vegetable broth

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup fat-free milk

1/8 tsp. freshly ground black pepper

1 green onion, green top only, chopped


In a large saucepan, heat ¼ cup of water over medium heat.  Add onions and cook until tender, about 3 minutes.  Don’t let the onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg.  Bring to a boil, reduce heat and simmer for 5 minutes.  Stir in the milk and cook until hot.  Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops.


(Recipe for Pumpkin Soup came from Diabetic Connect, 2014)


Pumpkin Bread Pudding with Gingered Creme Anglaise


Gingered Creme Anglaise

Gingered Creme Anglaise

A new twist on a classic Fall flavor.  To make the Pumpkin Bread Pudding, the only thing you would have to buy would be the heavy cream, everything else you already have.


Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

¾ cup canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 Tbsp. rum or brandy

¼ tsp. nutmeg

1 tsp. cinnamon

¼ tsp.  ground cloves

2 Tbsp. butter, cold and cut into pieces

Preheat oven to 350 F.  Grease a 13 x 9 inch baking pan.  Put dry bread cubes on cookie sheet in oven 10 to 15 minutes.  Place bread cubes in pan.

In large mixing bowl, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let sit 10 minutes until bread is fully soaked.  Dab butter over top.

Bake 40 to 50 minutes.  Pudding should be set in center, but not dry.


(Recipe for Pumpkin Bread Pudding was in Newsday, USA Weekend, 2013)



Gingered Creme Anglaise

Gingered Creme Anglaise


Gingered Crème Anglaise

Gingered Crème Anglaise

1 cup milk

1 cup heavy cream

2 tsp. ground ginger

1 tsp. vanilla

5 tsp. egg yolks

½ cup sugar


In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally.  Remove from heat.

While mixture is heating, in a medium bowl, whisk together egg yolks and sugar until smooth.  Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly.  This is to temper the mixture so that the eggs do not cook when combining two temperatures.  Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.  Returning pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.  Do not boil, or sauce will CURDLE (see Quick Tip).  Set aside, uncovered.  Pour over warm pudding, and serve.

Quick Tip:

No stale bread?  Dry bread cubes on a cookie sheet in 350 F. oven for 10 to 15 minutes.

When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.

If sauce curdles, remove from stove and whirl in a blender.  As hot liquids tend to splash, be careful, the sauce DOSE NOT SPLASH OUT OF THE BLENDER WHILE BLENDING.

To store, cover and chill separately in airtight containers for up to 3 days.  Reheat just before serving.

(Recipe for Gingered Crème Anglaise was in Newsday, USA Weekend, 2013)