Rachel's Recipes

Posts Tagged ‘Pumpkin

Once I saw this recipe on TV, I knew I had to have it. I made this for dessert at Thanksgiving and it was a hit. Even my mom who claimed she wouldn’t like it gobbled it up. It is also an awesome pumpkin bread recipe if you want to stop there.

There are a few steps to this recipe, but all are easy. On Tuesday, I made the bread. On Wednesday, I made the sauce. Thursday morning I made the custard and put it in the fridge until it was closer to dinner time. Fifteen minutes before the turkey was done, I poured the custard over the bread and let it set. Once the turkey came out of the oven, I popped the pan in the oven and it was cooled, but still warm for dessert.

Pumpkin Bread Ingredients
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 15 oz can of pumpkin puree
2 large eggs
2/3 cup water

Pumpkin Bread Directions
Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

Mix together the flour, salt, baking soda, baking powder, and spices, and set aside.

In a mixer, beat the butter, sugar, and oil. Add the pumpkin to the mixer and mix until combined. Then add the eggs one at a time. Slowly incorporate the dry ingredients and the water. Spread into the loaf pan. Bake for 60 minutes and let cool.

Vanilla Cream Sauce Ingredients
2 cups half and half
1 teaspoon vanilla
5 egg yolks
1/2 cup sugar

Vanilla Cream Sauce Directions
Heat the half and half and vanilla in a saucepan until at a simmer.

Mix together the egg yolks and sugar. Slowly whisk in the heated half and half. Return mixture to the saucepan and continue to simmer until slightly thickened.

Pour mixture into a bowl and set over an ice bath. Once cooled, chill for at least one hour or overnight (the mixture will continue to thicken in the fridge).

Bread Pudding Ingredients
1 loaf pumpkin bread, cut into 1/2 inch chunks, lightly toasted or slightly dried out (I cut it, placed it in the pan, and left a corner uncovered over night)
2 cups heavy cream
1 cup skim milk
2 Tablespoons butter
2 1/2 teaspoons vanilla
6 egg yolks (use the whites for breakfast! They also freeze well.)
1/2 cup sugar
3 Tablespoons maple syrup
2 Tablespoons Bourbon

Bread Pudding Directions
Preheat the oven to 325 degrees and spread the cubes of bread in a 9 x 13 baking dish.

In a saucepan, combine the cream, milk, butter, and vanilla. Let simmer over medium heat.

In a large bowl, mix together the egg yolks, sugar, syrup, and pumpkin. Slowly add the hot cream. Mix in the bourbon.

Pour the custard mixture of the bread, pressing down with a spatula so all of the bread is covered. Let sit for 15 minutes so the bread can absorb the mixture.

Place pan in a larger pan or on a jelly roll pan. Fill with water about halfway up the side (I added the water after the pan was safely on the oven rack). Bake about one hour until set, but still slightly jiggly. Let cool slightly, but serve warm on a bed of the vanilla cream sauce topped with the whipped cream or more of the sauce.

Adapted from: Bobby Flay

2 cups half and half 1 teaspoon vanilla 5 egg yolks 1/2 cup sugar
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This is a comforting fall twist on hot chocolate.

Ingredients:
3 cups whole milk (I used 1 percent)
1 cup canned pumpkin puree (one can of Libby’s is 1 and 3/4 cups)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped

Directions:
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and then lower the heat.

Add the chocolate and stir until it has melted.

Pour into mugs and top with whipped cream and garnish with cinnamon. Serves four.

You can also dump all of the ingredients into a slow cooker (I used a two quart) and heat on high for an hour, stirring occasionally.

Source: Closet Cooking

Here are the ingredients if you want to use the whole can of pumpkin. You’ll need to use at least a four quart slow cooker or a large pan:
5 ¼ cups milk
1 can pumpkin puree
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1 ¾ tsps vanilla
7 ounces white chocolate, roughly chopped