Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


print recipe     add recipe to album
  
  

Ingredients:
Pudding:
4 c. milk
4 eggs
2 egg yolks
16 oz. canned pumpkin puree
1 c. sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg, ground gloves, ground ginger
3/4 pound of whole wheat bread cut in 1/2 inch cubes
2 c. cranberries, fresh or frozen
1/2 c. bourbon

Sauce:
2 c. half and half
6 egg yolks
3/4 c. sugar
1 tsp. vanilla extract

Instructions:
For Pudding:

1. Combine all pudding ingredients. Spoon into greased 9x13 baking pan. Bake 350 degrees for 1 hour

For Sauce:

2. Bring half and half just to simmer in a saucepan. Combine yolks and sugar in a heat proof bowl. Add a very small amount of half and half to the yolks and sugar beating constantly with a wire whisk. Pour mixture back into sauce pan with remaining half and half, still beating with the whisk. Place over low heat and stir constantly until thickened and can coat the back of the spoon. Do not boil. Stir in vanilla extract. Keep warm until ready to serve with the pudding.

3. Spoon cooked bread pudding into an attractive serving dish. Ladle some custard sauce over the top. Serve the rest of the sauce on the side.



 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically
entered to Win:

1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast
2nd Prize: collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations