Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

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.

Pumpkin-Cranberry Bread Pudding with B&B and Vanilla Custard Sauce Recipe

Brought to you by Five Gables Inn

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.