PUMPKIN BREAD PUDDING WITH GINGER CRÈME CHANTILLY
Need a fabulous dessert that's do-ahead and guaranteed to please everybody?
Today's recipe is a winner - and it's no coincidence that I'm combining
two of my favorite flavors: pumpkin and white chocolate, for a fabulous
dessert to end any meal, whether it's a homey family supper, or a splashy
holiday dinner. Now if you don't like cranberries, leave them out. Or try
the new fruit combinations of chopped cranberries and oranges - yumm,. or
dried cherries!
5 cups French bread, cut into cubes
2 cups half & half
4 large eggs, lightly beaten
1 generous cup canned pumpkin
2/3 cup sugar
1 teaspoon vanilla
2 teaspoons ea. ginger and cinnamon
½ teaspoon ea. ground cloves and salt
1 cup dried cranberries or cherries
1-1/2 cups good quality white chocolate chips
Preheat oven to 350. Spray a 9x13" pan. Beat cream, eggs, pumpkin, sugar vanilla, spices and salt together well. Add cubed bread and cranberries stirring to cover all pieces. Let stand until bread absorbs most of the liquid, about 5-10 minutes. Pour into prepared pan. Bake 35-40 minutes until firm to touch and toothpick inserted in center comes out almost clean.
©2006-2010 Rita Heikenfeld and AboutEating.com
