Bread Pudding:
4 cups white bread, cubed
4 eggs
3 egg yolks
1 ½ cups milk
1 ½ cups heavy cream
¾ cup canned pumpkin puree
1 cup sugar
2 tablespoons rum, dark or light
¼ teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon ground cloves
2 tablespoons butter, cut into pieces
Ginger Crème Sauce:
1 cup milk
1 cup heavy cream
2 teaspoons ground ginger
1 teaspoon vanilla
5 egg yolks
½ cup sugar
2 tablespoons rum, dark or light
For the bread pudding: Preheat oven to 350 degrees Fahrenheit.
Grease a 13x9 inch baking dish. Dry bread cubes on a cookie sheet in the oven 10-15 minutes, then place them evenly in the greased baking dish. In a large mixing bowl, whisk together all pudding ingredients, except for the butter. Pour the mixture over the bread cubes and let it sit for about 10 minutes or until the bread is fully soaked. Place the pieces of butter over the top and bake 40-50 minutes until the pudding is set in the center, but not dry.
For the ginger crème sauce: In a small saucepan, bring milk, cream, ginger and vanilla to a slight boil over medium heat. Stir occasionally. As it starts to boil, remove from heat. In the meantime, whisk egg yolks, sugar and rum until smooth. Slowly pour 1/3 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture in the saucepan and continue whisking. Return to heat, stirring constantly until the crème coats the back of a spoon. Transfer crème to a serving bowl. Pour over warm bread pudding. Serves 8-10.
