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 the goods

stale gingerbread

butter

1/2 cup raisins

1/4 cup mixed peel (substitute with marmalade

pumpkin pie spice

4 eggs

2 1/2 cups heavy cream

1 1/2 cups milk

molasses

2/3 cup light brown sugar

1 1/3 cups cup brown sugar

1 cup cooked pumpkin (canned is fine)

time:

  • active: 40 minutes
  • total: 1 hr

*pudding and ice cream can be made days ahead and kept in the fridge, heat the pudding in the oven before serving and make the toffee sauce to serve hot

you will need:

  • medium saucepan for custard
  • food processor
  • ice cream maker
  • small saucepan for toffee sauce 
  • large baking dish

view the recipe for gingerbread

view the date featuring this recipe

gingerbread and butter pudding with pumpkin pie ice cream and hot toffee sauce

I was in boston last week and left a freshly baked loaf of gingerbread for my buddy, james, to tuck into whilst he was house sitting

well, los angelenos are about as comfortable with carbohydrates as paris hilton is in a full length skirt. it was still there when I got home. A little dry with a briused ego from the neglect: perfect for a bread pudding

slice: gingerbread (or use a stale raisin loaf/ plain bread/ brioche) into slices 1 inch thick. butter both sides. break into pieces to line the bottom and sides of a buttered dish or individual ramekins

sprinkle: some raisins and dried orange peel onto the bread, cover with another layer of bread. add more fruit. add another layer, and so forth

mix: 2 eggs; 2/3 cup brown sugar; 1 cup cream; 1 cup milk; 2 tspns pumpkin pie spice (or 1 tspn cinnamon, 1/2 tspn ginger, 1/4 tspn cloves, 1/4 tspn nutmeg)

pour: custard over the layered bread. let sit 10 minutes, add more. if bread still looks a little dry, splash some more milk over the top

bake: in a preheated (350) oven for 25 minutes

pumpkin ice cream: mix 1 cup cooked pumpkin; 1 1/2 cups of heavy cream; 2 egg yolks, 1/2 cup milk; 1 tablespoon molasses; 2 tspn pumpkin pie spice; 2/3 cup light brown sugar. blend in a food processor. pour into an ice cream maker and churn according to instructions

toffee sauce: melt 1 stick butter (4oz); 6 oz heavy cream; 2/ 3 cup of brown sugar. bring to boil, lower heat and simmer 5 minutes

serve: slabs of hot bread pudding with toffee sauce spooned over. dollop some ice cream on top and take a spicy, sugary ride to cholesterol heaven

somehow james managed to overcome his aversion to the carbs and down 2 helpings...

 

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