Veranda on Highland, White Chocolate Pumpkin Bread Pudding

By: Nicole Peterson | Alabama's13.com
Published: November 20, 2009

White Chocolate Pumpkin Bread Pudding, Egg Nog Anglaise

For The Bread Pudding

8oz. French Bread, cut into 1 inch cubes and lightly toasted
3 oz. Pumpkin Puree
1 lb. White Chocolate Chips
3 cups Heavy Cream
1 cup Milk
7 egg yolks
2 whole Eggs
1 tsp. Cinnamon
Pinch Allspice
Pinch Nutmeg
Place the milk and cream into a heavy bottomed pot, bring to a simmer. Place the chips in a large stainless steel bowl; pour the hot liquid over them. Temper the eggs into the mixture, then stir in the pumpkin and the spices. Add the toasted French bread, and combine with your hands until very smooth and completely incorporated. Pour custard mixture into a buttered 6 x 8 baking dish, cover dish with a layer of plastic wrap, then top with aluminum foil. Place pan on a larger baking sheet with ¼” of water and place in a 300’ oven. Cook for 45 minutes, or until pudding is almost solid. Uncover and continue cooking for 15 more minutes, to brown the top. Reserve.

For the Egg Nog Anglaise

Creme anglaise:
3 egg yolks
2 tablespoons sugar
1 cup milk
1/2 tsp nutmeg
1/4 teaspoon cinnamon
3 tablespoons dark rum
Combine all ingredients into a medium stainless steel bowl, Place bowl onto a pot of simmering water, the collar of the pot and the bowl should be about the same size. Work with a piano wire whip, cooking the mixture into a stiff froth. Remove from heat, pass through a fine strainer, and chill over an ice bath.
To serve, cut the warm bread pudding into 4” squares, place onto plates, and drizzle with the anglaise. Drizzle with some leftover cranberry compote if desired. Enjoy!