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1 baguette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup plus 1/2 cup (optional) sugar
1/2 cup brown sugar
5 eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 tablespoon crystallized ginger
1/2 teaspoon ground nutmeg
1/2 teaspoons ground allspice
Line a 10-inch springform pan with foil. Place diced bread and
toasted pecans in foil-lined pan, mix, and set aside. In a
medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized
ginger, nutmeg, and allspice. Pour over the bread and mix well.
Let stand for about 20 minutes, while preheating oven to 3500. Mix
again before placing in oven. Bake for 45 minutes, or until a knife
inserted in the center comes out clean To serve, slice pudding into
individual servings. Sprinkle each with about 2 teaspoons of sugar
and caramelize the sugar with a propane torch. If you do not have
a torch available, serve warm with softly whipped cream.
Serves twelve.
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Pumpkin Bread Pudding