Post by Baking_Bud on Dec 31, 2002 18:54:28 GMT -6
Pumpkin Eggnog Bread Pudding with Bourbon Sauce
Preheat oven to 350. Grease 9 x13 casserole or cake pan. Whisk together in a large bowl:
1 cup half & half
1 1/2 cups eggnog
5 lg eggs
1/2 tsp grated orange zest
Add to bowl and whisk together:
4 tbsp granulated sugar
4 tbsp brown sugar
1 tsp grated fresh ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 tbsp grand Marnier
Add to bowl and whisk to together:
1 can pumpkin puree (1 3/4 cups)
1/2 cup chopped pecans
Add to bowl and stir in gently:
8 slices good, firm, white bread, cut in large pieces
Pour into casserole and dot with:
2 tbsp butter
2 tbsp brown sugar
Bake 1 hour to 1 hr 15 min.
Bourbon Sauce
Bring to a boil over high heat, stirring frequently:
1 1/2 cup half and half
1 cup eggnog
2 tsp vanilla
1/4 cup granulated sugar
Reduce heat to simmer for one minute. Mix together and then add to pan:
1 1/2 tbsp cornstarch
4 tsp bourbon
Sauce will be thin. Serve hot over warm slices of bread pudding.