Pairs well with Pumpkin Bread and Butter Pudding
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Pumpkin Bread and Butter Pudding
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A delightful twist on the classic bread and butter pudding, utilizing Halloween pumpkin waste for a seasonal treat.
00:35:00 total
Serves 8
medium
Decadent Dessert
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Ingredients
- pumpkin - watch the video to see (deseeded, skinned, and cut into thin pieces)
- egg yolks - 250g (250g)
- sugar - 100g (100g plus more for caramelizing)
- freshly grated nutmeg - watch the video to see
- salt - a pinch (a pinch)
- milk - 325g (325g)
- UHT whipping cream or double cream - 325g (325g)
- vanilla essence - watch the video to see (a touch)
- bread trimmings - watch the video to see (preferably brioche, but standard white bread works too)
- walnuts - watch the video to see (for texture)
- raisins - watch the video to see (optionally soaked in brandy)
- butter - watch the video to see (a knob for caramelizing pumpkin)
Instructions
- Prepare Pumpkin: Deseed, remove the skin, and cut the pumpkin into thin pieces. Microwave to soften.
- Mix Egg Mixture: In a bowl, add egg yolks, sugar, freshly grated nutmeg, and a pinch of salt. Whisk well.
- Prepare Cream Mixture: In a pan, add milk and cream. Bring to the boil, then add the egg mixture. Add a touch of vanilla essence.
- Prepare Bread Mixture: In a food processor, pulse bread trimmings, walnuts, and raisins until chunky.
- Caramelize Pumpkin: In a pan with some sugar and a knob of butter, caramelize the microwaved pumpkin.
- Assemble the Pudding: In a parchment-lined loaf tin, layer the bread mixture, caramelized pumpkin, and spiced milk. Repeat layers to the top. Gently press down.
- Bake: Bake at 160°C for 35 minutes.
- Serve: Turn out, slice, and serve with crème anglaise.
