Pumpkin Bread Pudding with Custard Sauce or Hot Whiskey Sauce

PUMPKIN BREAD PUDDING WITH CUSTARD SAUCE OR HOT WHISKEY SAUCE
6 to 8 servings

  • ¾ cup seedless dark or golden raisins or a combination (see note)
  • Bourbon or brandy or water as needed
  • 4 cups day-old pumpkin bread or pound cake or lady finger cubes (see note)
  • 3 tablespoons butter or margarine, melted (see note)
  • 4 extra large or jumbo eggs, at room temperature (see note)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt
  • 1/3 cup sugar or the equivalent of 1/3 cup sugar in granulated sugar substitute (see note)
  • 2 2/3 cups milk or reduced-fat or skim milk, scalded and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • Custard Sauce or hot Whiskey Sauce as desired  

Place raisins in a deep small bowl; add bourbon or water to cover fruit thoroughly.  Allow mixture to stand at room temperature for at least 1 hour to absorb liquid and become plump.  Drain fruit, reserving 1/3 cup liquid.  Arrange bread cubes and drained raisins in a greased 1½-quart baking dish or casserole. Evenly drizzle melted butter over pumpkin bread cubes. In a medium bowl, combine eggs, cinnamon, nutmeg, and salt, beating slightly.  Dissolve sugar in warm milk; add mixture in a fine stream to eggs, stirring constantly and blending well.  Stir in reserved liquid (add enough bourbon or brandy or water to make 1/3 cup liquid) and vanilla.  Pour egg mixture over bread cubes.  Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 to 50 minutes, or until a table knife inserted in the center comes out clean.  Serve warm or at room temperature, plain or garnished with Custard Sauce or hot Whiskey Sauce.

Note: May use baking raisins which do not have to be soaked in any liquid.

Note: May use plain white bread or French bread cubes, if desired; increase sugar or granulated sugar substitute to 2/3 cup.

Note: May reduce butter or margarine to 2 tablespoons and add 2 tablespoons Smucker's Shortening & Oil Replacement, if desired.

Note: May use the equivalent in egg substitute, IE. Egg Beaters, for 4 eggs, if desired.

Variations: Omit raisins and use ¾ cup dried blueberries or sweetened cranberries or sweet dark (Bing) cherries. Or, use a combination of raisins and dried cherries or cranberries or blueberries

Vanilla Custard Sauce
about 2 cups

  • 1½ cups milk or reduced-fat or skim milk
  • 2 eggs, or the equivalent in egg substitute, IE Egg Beaters, at room temperature
  • 1/4 cup sugar or the equivalent of 1/4 cup sugar in granulated sugar substitute
  • Pinch of salt
  • 1 to 2 teaspoon(s)  vanilla extract

Scald milk in the top of a double boiler over low heat (about 200 degrees F.).  In a small bowl, combine eggs, sugar, and salt, mixing well.  Gradually stir in scalded milk.  Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly.  When custard will coat a metal spoon, remove from heat.  Place pan in cold water to cool quickly.  If custard starts to curdle, beat vigorously with a hand-rotary beater until smooth.  Add vanilla, blending well.  Cool. Serve at room temperature or chilled.  Store in an airtight glass jar in the refrigerator for up to one week.

Hot Whiskey Sauce
about 2½ cups

  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 1½ tablespoons cornstarch
  • Pinch of salt
  • 3/4 cup boiling water
  • 1/4 cup lemon juice
  • 1½ teaspoons grated lemon peel
  • 1/3 cup butter or margarine
  • 1/8 to 1/4 teaspoon nutmeg
  • 2/3 to 3/4 cup bourbon whiskey

In a small heavy saucepan, combine the first 3 ingredients, mixing well.  Stir in boiling water.  Cook, stirring constantly, until mixture starts to thicken.  Add remaining ingredients, except whiskey, and cook, stirring constantly, until mixture is thickened and bubbly hot.  Remove from heat and stir in whiskey.  Serve hot over Bread Pudding or other desserts as desired. May store sauce in an airtight container in the refrigerator for up to one week.

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