Ingredients
- 2 eggs , beaten
- 1 (15 ounce) can pumpkin (not pumpkin pie filling)
- 1 cup whipping cream
- 1 cup half-and-half
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 cups French bread or 5 cups Italian bread , cut into 1/2 inch cubes
- Cinnamon Sauce
- 4 egg yolks
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 1/3 cup sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Directions
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Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
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Add the cubed bread; stir to coat bread cubes.
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Cover and chill for 30 minutes.
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Pour mixture into a buttered 2-quart baking dish.
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Bake at 350 degrees for 55-60 minutes or until tests done.
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Meanwhile, beat 4 egg yolks in a small bowl; set aside.
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In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
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Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
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Remove from heat.
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Stir 1 cup of hot mixture into the egg yolks.
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Return all of the mixture to the saucepan.
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Cook and stir until thickened and bubbly.
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Reduce heat; cook and stir for 2 more minutes.
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Pour the hot mixture into a bowl, immediately.
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Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
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Serve bread pudding warm with warm Cinnamon Sauce.