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home > recipes > pudding > union square cafe pumpkin bread pudding
Pumpkin Bread 1 cup currants 3 tablespoons dark rum 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon grated nutmeg 1/8 teaspoon ground cloves 1 cup canned pumpkin purée 1/2 pound (2 stick) unsalted butter 1 1/4 cup sugar 3 eggs, lightly beaten Custard 2 1/2 cups half-and-half 2/3 cup sugar 2 tablespoons peeled and grated fresh ginger 3 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon Confectioners’ sugar for dusting 1. Preheat the oven to 350 degrees F. 2. In a small saucepan, combine the currants and dark rum and place over medium heat. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes. 3. Butter and flour a 9 x 5-inch loaf pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. 4. Place the pumpkin purée in a bowl. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin purée. Set aside the currants. 5. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy. Reduce the speed to low and gradually add the eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin purée, beginning and ending with the dry ingredients. Stir in the currant. 6. Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch. Cool 10 minutes in the pan, then invert onto a wire rack and allow the cake to cool completely. 7. In a medium saucepan, mix the half-and-half, sugar, and ginger. Bring to a boil over medium heat, stirring frequently. Remove from the heat and steep the ginger for 20 minutes. Strain and reserve. 8. Whisk together the eggs and the vanilla until foamy. Whisk in the halfand- half mixture until thoroughly blended. 9. To assemble the pudding, cut the loaf of pumpkin bread in half lengthwise. Wrap one half and refrigerate or freeze for another use. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles. 10. In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut side down in overlapping rows to fill the dish completely. Pour custard mixture into the dish, pouring around the pumpkin bread to keep the top edges dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard. 11. Place the gratin dish in a large roasting pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of the oven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center. Remove the gratin dish from the water as soon as it is taken from the oven. Dust with confectioners’ sugar, scoop out portions, and serve warm. Yield : 6 to 8

Union Square Cafe Pumpkin Bread Pudding


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list all recipes for PUDDING (70)
list all recipes by BUTTERFLYDOG (1134)


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keyword: union
keyword: square
keyword: pumpkin
keyword: bread
keyword: pudding
recipes for pudding
recipes by butterflydog
Email Address:
(posted October 28, 2007)

Pumpkin Bread
1 cup currants
3 tablespoons dark
rum
1 3/4 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 tablespoon ground
cinnamon
1 teaspoon grated
nutmeg
1/8 teaspoon ground cloves
1 cup canned
pumpkin purée
1/2 pound (2 stick)
unsalted
butter
1 1/4 cup
sugar
3
eggs, lightly beaten

Custard
2 1/2 cups half-and-half
2/3 cup
sugar
2 tablespoons peeled and grated fresh ginger
3
eggs
1 teaspoon
vanilla extract
1 teaspoon
cinnamon
Confectioners’
sugar for dusting

1. Preheat the oven to 350 degrees F.

2. In a small
saucepan, combine the currants and dark rum and place over medium heat. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes.

3.
Butter and flour a 9 x 5-inch loaf pan. In a bowl, whisk together the flour,
baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Place the
pumpkin purée in a bowl. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin purée. Set aside the currants.

5. In the bowl of a standing
mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy. Reduce the speed to low and gradually add the
eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin purée, beginning and ending with the dry ingredients. Stir in the currant.

6. Pour the
batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch. Cool 10 minutes in the pan, then invert onto a wire rack and allow the cake to cool completely.

7. In a medium
saucepan, mix the half-and-half, sugar, and ginger. Bring to a boil over medium heat, stirring frequently. Remove from the heat and steep the ginger for 20 minutes. Strain and reserve.

8.
Whisk together the
eggs and the vanilla until foamy. Whisk in the halfand- half mixture until thoroughly blended.

9. To assemble the pudding, cut the loaf of
pumpkin bread in half lengthwise. Wrap one half and refrigerate or freeze for another use. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles.

10. In a
shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut side down in overlapping rows to fill the dish completely. Pour custard mixture into the dish, pouring around the pumpkin bread to keep the top edges
dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.

11. Place the gratin dish in a large roasting
pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of the oven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center. Remove the gratin dish from the water as soon as it is taken from the oven. Dust with confectioners’ sugar, scoop out portions, and serve warm.

Yield : 6 to 8


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