Pumpkin Bread Pudding with Eggnog Sauce
The night before the party, prepare the bread pudding to the point of cooking. Cover and refrigerate. Also make the eggnog sauce and refrigerate overnight. In the morning, bake the bread pudding while you're getting ready for work. Cover it when it comes out of the oven, and take it with you as you head out the door, with the sauce in a separate container. Keep the bread pudding covered until it's time to serve. Microwave the sauce on 50 percent power for 1½ minutes before pouring over the bread pudding.
Serves | 15 |
Pumpkin Bread Pudding
- 10 cups cubed brioche, croissants, panettone or a combination
- 1 cup pecans, toasted cooking spray
- 6 large eggs, beaten
- 1½ cups canned pumpkin purée
- 3 cups heavy cream
- ½ cup melted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 4 cups eggnog
- 3 Tbsp confectioners' sugar
- 2 Tbsp rum
| Preparation - Pumpkin Bread Pudding | One day before preparing, set bread on the counter overnight so it will become stale. Heat oven to 350ºF. Coat the inside of an 11-by-14-inch foil or glass baking dish with cooking spray. Combine bread and pecans in a bowl. Set aside. In a separate large bowl, whisk together remaining ingredients. Add bread and pecans and toss to soak the bread. Add to baking dish and spread evenly. Bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.
| Preparation - Eggnog Sauce | In a large saucepan, whisk eggnog and confectioners' sugar to combine. Bring to a simmer; be careful not to let it boil. Reduce sauce to desired thickness and whisk in rum. Remove from heat.
| To Assemble | Poke holes in the bread pudding and pour warm sauce over the top. The sauce will soak into the holes. Slice and serve.
PUNCH PAIRING: Dairy's Pride
It's customary to serve ice cream with dessert, so why not try it in the form of a cocktail? It's like having two desserts at once! To melt your ice cream, place it on the top shelf of your refrigerator overnight. The ice cream and the sparkling wine play the part of the ice. That's right - no ice needed.
Serves | 10 |
- 15 oz dry gin
- 5 oz Maraschino liqueur, preferably Luxardo
- 7 oz sparkling wine
- 33 oz melted vanilla or butter pecan ice cream
| Preparation | Chill gin, Maraschino liqueur and wine. Mix all ingredients in the punch bowl. You may add more Maraschino, a little at a time, to adjust for taste. Ladle into cups. Remember, no ice!
To make a single, large ice cube, fill a quart container with water, leaving about 2 fingers' room at the top. Freeze overnight. Filtered water will be less cloudy, but tap water works just as well.