Recipe of the Month
- 1 lb. Brown Sugar
- 1 lb. Butter
- 3 cans Pumpkin Puree
- 1 oz. Salt
- 1/2 gallon Heavy Cream
- 14 oz. Egg Yolks
- 8 oz. Granulated Sugar
- Pumpkin Bread, 2 loaves – toasted and cubed
Combine brown sugar and butter and heat until melted. Add pumpkin puree. Puree in immersion blender, add salt and stir to combine. Take mixture off heat and add the cream, stirring to combine. Mix eggs with white sugar in a bowl and liaison the mixture into the custard.
Pour half the mixture over the cubed, toasted bread and let soak for five minutes. Pour half the custard onto a sheet pan lined with a sil-pat, non-stick baking mat.
Bake each of them, double panned, at 300° until the custard is set. Refrigerate both of them until cool; overnight is best. Freeze custard layer when cool. Cut bread pudding into desired shape. Remove custard from freezer and de-pan, remove sil-pat and cut into desire shape to match bread pudding.
Place a piece of custard on top of the bread pudding and sprinkle with granulated sugar. Brulee with a torch or under a broiler until sugar is melted and begins to brown. Garnish as desired with your choice of ice cream and fruit. Here at The Otesaga we use butter pecan ice cream and blackberries.