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Preheat oven to 350
degrees F (177 degrees C) and place rack in the center of the oven. You
will need an 8 inch (20 cm) square baking dish.
Custard:
In an large bowl whisk together the eggs, pumpkin, half & half, melted butter,
sugar, vanilla, spices, and salt. Add the bread cubes and raisins and toss to
coat, making sure all the bread cubes are coated with the custard.
Transfer the bread
pudding to the ungreased pan
and bake for about 25 minutes or until a toothpick inserted in the center comes
out clean. Remove the bread pudding from the oven and place on a wire rack to
cool slightly.
Can be served
warm or cold with the Toffee Sauce or with a dollop of softly
whipped cream or vanilla ice cream.
Toffee Sauce:
Place the butter, sugar, and cream in a saucepan and bring to a boil. Boil for
about 3 minutes then remove from heat and stir in the vanilla extract. You can
make this sauce in advance and simply reheat.
Makes one 8 x 8
inch (20 x 20 cm)
bread pudding (serves about 6 people)
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Bread:
5
cups (140 grams) cubed day-old bread, (crusts left on or removed)
1/2 cup
golden raisins
Custard:
2
large eggs
plus 1 large egg yolk
3/4 cup
canned pure pumpkin (no spices added)
1 1/2
cups (360 ml) half & half, milk, light cream
or a combination thereof
3 tablespoons
(35 grams) unsalted butter, melted and cooled
1/2 cup (105
grams) light brown sugar
1/2
teaspoon pure vanilla extract
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon ground cloves
1/4
teaspoon salt
Toffee
Sauce: (Makes 3/4 cup)
1/2 cup
(110 grams) dark brown sugar
4
tablespoons (57 grams) unsalted butter, cut into pieces
1/4 cup
(60 ml) heavy whipping cream
1/4
teaspoon pure vanilla extract
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