Pumpkin Bread Pudding
Kultaisen yläosan alla, pehmeä kaneli-inkivääri-ja kurpitsan maustettu vaniljakastike tarjoaa voimakasta hoitoa. Makeiskerrosten sokeripitoisuus kirkastaa leivottujen leivän ja bourbon-liotettujen rusinoiden ruskeat värit.
Lähde: Martha Stewart Living, lokakuu 2002
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Jos haluat jättää bourbon pois, yksinkertaisesti tuplasta kuumaa vettä. Tarjoile miniatyyripuita räiskyvän tulen edessä pitkiä lasillisia kylmää maitoa.
Jameson
27.04.2023 @ 06:04
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Under the golden top, a soft cinnamon-ginger-and-pumpkin-flavored vanilla sauce offers powerful treatment. The sugar content of the candy layers brightens the brown colors of baked bread and bourbon-soaked raisins. Source: Martha Stewart Living, October 2002 6 Servings Ingredients Fried butter, room temperature, for ramekins 6 tablespoons dark brown sugar 1 cup raisins 1/3 cup bourbon 1/3 cup hot water One 15-ounce can pumpkin puree 4 large eggs 1 cup granulated sugar 1 1/2 cups milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch of salt One 12-ounce, day-old bread loaf or challah bread, cut into 3/4-inch cubes Confectioners sugar for dusting Instructions 1. Preheat oven to 350 degrees. Beat six 10-ounce ramekins or vanilla sauce dishes and sprinkle each with 1 tablespoon brown sugar and drop on a baking sheet. Place raisins in a small bowl and cover with bourbon, if using, and hot water; let soak until plump, about 20 minutes. Drain; set aside. 2. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Fold in bread cubes and toss lightly to coat evenly; let stand for a few minutes. Fold in raisins. Divide among prepared dishes, pressing down slightly to level tops. 3. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, loosely cover with aluminum foil. Remove from oven; let cool slightly. Run a knife around edges to loosen; invert onto plates. Dust with confectioners sugar. Cooks Notes If you want to leave out the bourbon, simply double the hot water. Serve mini puddings in front of a crackling fire with tall glasses of cold milk.
This text describes a recipe for a pumpkin bread pudding with a cinnamon-ginger-and-pumpkin-flavored vanilla sauce. The recipe includes instructions for preparing the bread pudding and serving it with bourbon-soaked raisins and a dusting of confectioners sugar. The recipe is from