Pumpkin Bread Pudding with White Chocolate Sauce

Name: Pumpkin Bread Pudding with White Chocolate Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams white baking chocolate, chopped; 1 kgs cubed day-old French bread; 147 grams packed brown sugar; 147 grams packed brown sugar; 368 grams canned pumpkin; 2 eggs, lightly beaten; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 242 milliliters half-and-half cream; 119 milliliters heavy whipping cream; 0 teaspoons salt; 1 teaspoons vanilla extract

Pumpkin Bread Pudding with White Chocolate Sauce

Need a lacto ovo vegetarian dessert? Pumpkin Bread Pudding with White Chocolate Sauce could be an outstanding recipe to try. This recipe makes 6 servings with 983 calories, 31g of protein, and 38g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires half-and-half cream, vanillan extract, brown sugar, and pumpkin. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: White Chocolate Bread Pudding with White Chocolate Sauce, White Chocolate Bread Pudding with Tart Cherry Sauce, and White Chocolate Bread Pudding with Red Berry Sauce.

Instructions

In a large bowl, combine the first nine ingredients.

Equipment you will use

Bowl

Add bread cubes; stir to coat.

Ingredients you will need

Bread Cubes

Let stand for 15 minutes.

Transfer to a greased 2-qt. baking dish.

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Baking Pan

Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.

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Oven

Knife

Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes.

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White Chocolate

Chocolate

Cream

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Sauce Pan

Serve warm sauce with warm pudding. Refrigerate leftovers.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

227grams

white baking chocolate, chopped 1kgs

cubed day-old French bread 147grams

packed brown sugar 147grams

packed brown sugar 368grams

canned pumpkin 2

eggs, lightly beaten 1teaspoon

ground cinnamon 0teaspoons

ground nutmeg 242milliliters

half-and-half cream 119milliliters

heavy whipping cream 0teaspoons

salt 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Port, Moscato Dasti, Pedro Ximenez

Pumpkin Bread Pudding on the menu? Try pairing with Cream Sherry, Madeira, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "