Ethiopia Dessert Hit
Nov 17, 2010
Once again, the cooks of PSPC have outdone themselves, providing a number of delicious treats at the Ethiopia Ministry Night, held November 16th. It was a wonderful time to hear an update from the ministry, meet Teddy, the national director, sign up to support the ministry in various ways and partake of the goodies! Among the many desserts, so many people asked for the Pumpkin Bread Pudding recipe that we decided to post it here! Thanks to Kate Segedy for expanding our culinary horizons!
Kate advises that doubling the spices is a must! For a slightly less rich version, the butter may be omitted and half and half substituted for cream. Happy baking!
- 1 cup heavy cream
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup whole milk
- 1/2 cup sugar
- 2 large eggs plus 1 yolk
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.