Recipe: Pumpkin Bread Pudding Brulee

Pumpkin Bread Pudding Brulee

 

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What You Need:

 

1 ¾ c. half and half

¾ c. sugar

2 tbsp. unsalted butter, at room temperature

6 slices cinnamon raisin bread

¾ c. canned pure pumpkin

4 lg. egg yolks

1 tbsp. amaretto or Frangelico liqueur

1 tsp. vanilla extract

¼ tsp ground nutmeg

Pinch of salt

6 tbsp. whipping cream

6 tbsp. packed golden brown sugar.

 

Directions:

 

  1. Stir half and half and ¾ c. sugar in medium saucepan over medium heat until sugar dissolves. Remove from heat and let cool.
  2. Spread butter over 1 side of each bread slide. Cut bread into ¾ in. cubes. Place in large baking dish.
  3. Whisk pumpkin, yolk, egg, liqueur, vanilla, nutmeg, and salt in a medium bowl until blended.
  4. Add half and half mixture. Whisk until smooth.
  5. Pour pumpkin custard over bread in the dish. Let stand 30 minutes, occasionally pressing on bread to submerge.
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