Pumpkin Bread Pudding with Gingered Creme Anglaise

A new twist on a classic fall flavor—the Crème Anglaise is worth the effort!

Pumpkin Bread Pudding Ingredients

• 4 cups white bread, stale or day-old, cut into cubes
• 4 eggs
• 3 egg yolks
• 1 1/2 cups milk
• 1 1/2 cups heavy whipping cream
• 3/4 cup canned pumpkin purée
• 1 cup C&H® Granulated Sugar
• 1/4 teaspoon salt
• 1 tablespoon rum or brandy
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves, ground
• 1 tablespoon butter

Crème Anglaise Ingredients

• 1 cup milk
• 1 cup heavy whipping cream
• 2 teaspoons ginger, ground
• 1 teaspoon vanilla extract
• 5 egg yolks
• 1/2 cup C&H® Granulated Sugar

Pumpkin Bread Pudding Instructions

Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. No stale bread? Dry fresh bread cubes on a cookie sheet in a 350°F oven for 10 to 15 minutes.

Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. Pudding should be set in center, but not dry. When baking, pudding edges will puff up higher on the sides, but will deflate once it's removed from the oven.

Crème Anglaise Instructions

In medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally. Remove from heat.

While mixture is heating, in a medium mixing bowl, whisk together egg yolks and sugar until smooth. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. This is to temper the mixture so that the eggs do not cook when combining two temperatures. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon. Do not boil or sauce may curdle (see Quick Tip). Set aside, uncovered. Pour over warm pudding, and serve.


Store pudding and sauce separately in airtight containers for up to 3 days. Reheat pudding just before serving.

Quick Tip(S)

If sauce curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot sauce does not splash out of the blender while blending.