Pumpkin bread pudding with ginger sauce - country living

8 servings

Ingredients

Quantity Ingredient
1 pounds Loaf unsliced bread (preferably challah or other sweet bread)
2 cups (1 pt) half-and-half
6 Large eggs
1 cup Cooked pumpkin puree or canned pumpkin
⅔ cup Sugar
1 tablespoon Vanilla extract
2 teaspoons Ground ginger
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Salt
1 cup Dark seedless raisins
Ginger Sauce (recipe follows)

Directions

1. Heat oven to 350'F. Butter a 9- by 5- by 3-inch loaf pan. Trim and discard all crusts from bread-cut remaining bread into 1½-inch cubes.

2. In large bowl, with wire whisk, beat together half-and-half, eggs, pumpkin, sugar, van Ila, ginger, cinnamon, cloves, and salt. Add cubed bread and raisins to egg mixture, stirring to cover all pieces. Let stand until bread absorbs most of the liquid-about 5 minutes.

3. Transfer bread mixture to prepared pan. Bake 35 to 40 minutes or until firm to touch. Meanwhile prepare Ginger Sauce.

4. To serve, unmold warm bread pudding onto cutting board; slice into 8 pieces. Ladle some Ginger Sauce onto each serving plate. Cut slices in half diagonally, as pictured, and place on top of Ginger Sauce; serve immediately.

Ginger Sauce: In small saucepan, combine 1 C half-and-half and 1 tea- spoon chopped fresh gingerroot; heat to boiling. In medium-size bowl, beat together 3 large egg yolks and 2 tablespoons sugar. Slowly beat half-and-half mixture into yolk mixture. Pour all back into saucepan and cook, stirring constantly, over lowheat until sauce thickens slightly and coats a spoon. (Do not boil.) Chill to thicken. Just before serving, strain to remove gingerroot pieces.

Country Living/November/91 Scanned & fixed by DP and GG

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