When I am damned to make something, nothing stops me. Even in bustling 90 degree weather, I will stand in front of a stove and bake. Call me crazy. In fact, today I was in such a mood for ramen, Joe and I drove 20 minutes to find the 1 ramen joint that did not have air conditioning…and just for a bowl of spicy shoyu ramen. I really am crazy, aren’t I?
I am envious of your snow and fall weather. I want to curl up in a sweater and bake pumpkin and apples up to my ears. But alas, we are stuck in this hot and dry conditions for the next few days. They call this “Santa Ana Winds”, which are strong winds that come from inland and are incredibly dry and hot. The only good thing about this weather is that the ocean will be warm for swims and I never have a frizzy hair day (girl problems).
I was thinking of posting step by step photos for this recipe, but honestly, it is the easiest dish you will make. But really, this pumpkin bread pudding is a 1 pot wonder. Throw everything in and wait an hour to have a sweet breakfast treat. The creme anglaise takes a bit more finesse. It is basically heating up cream and slowly adding egg yolks to thicken. That’s it. A super easy dish with a fancy name is what I’m always down for.
Oh and another tip…If you want, go “heavy” on the spice. I love the flavors of cinnamon and allspice and you can be a bit generous than I was in the recipe. But really, this is an “anything goes” type of bread pudding with a fun fall twist. Enjoy!
- 6-8 Brioche rolls roughly torn apart
- 3 Eggs
- 1 can Coconut milk
- 1 1/2 cups Whole milk
- 1 can Pumpkin
- 1/2 cup sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp ground ginger
- 1 tsp Vanilla Extract
- 1 can Coconut milk
- 1/2 cup Heavy cream
- 1/2 cup Sugar
- 4 Egg yolks
- 1 vanilla bean split open and seeds removed
Roughly tear apart the brioche rolls and place them in a large baking dish.
In a large bowl, combine all the rest of the ingredients to the bread pudding and whisk together. Pour mixture over bread and allow to set for at least 15 minutes.
Cover dish with foil and bake in a 350 degree oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes.
In a bowl, whisk together the egg yolks and sugar until very well incorporated.
In a small pot, heat the coconut milk, heavy cream and vanilla bean on low-moderate heat for about 5 minutes. Don't allow to boil.
Next, slowly (very slowly!) drizzle the hot cream mixture into the egg yolks while whisking at the same time. Do this very gradually and slowly so you don't risk cooking the eggs. Continue to whisk until everything is incorporated. Place the mixture back into the small pot and continue to cook on low until it gets thick. You want to see it coat the back of a wooden spoon, about 5-8 minutes.
Pour creme through a fine sieve and into another bowl. Place bowl into an ice bath to cool it down and stop its cooking.
To serve, drizzle anglaise over bread pudding.