Pumpkin Spiced Bread Pudding

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Pumpkin Spiced Bread Pudding
Chef Frank Krause, Art Institute of Utah
www.artinstitutes.edu
Serves: 15

Ingredients:

5 cups Canned pumpkin puree

2 each Large whole eggs

2 each Egg yolks

3 cups Heavy cream

¼ cup Light brown sugar

1 ¼ cups Sugar, granulated

¾ teaspoon Cinnamon, ground

¼ teaspoon Nutmeg, ground

¼ tablespoon Cardamom, ground

1 cup Half-and-half cream

10 cups Croissants, cubed into 2-inch squares

Procedure:
In a mixing bowl, mix pumpkin with whole eggs and 2 egg yolks, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cardamom. Set aside.

In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.

As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.

Pour caramel mixture into a 2 ¼ quart casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.

Set aside to let sit for about 30 minutes. Preheat oven to 350 degrees Fahrenheit. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with sliced pears tossed in some lemon juice and orange liqueur and cardamom flavored fresh whipped cream.