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Author Notes: This recipe is a combination of two faves. One is the Pumpkin Custard, and the other is a Pumpkin Bread recipe that I found in the newspaper many years ago. The recipe came from a group of nuns in Los Angeles who baked and sold the bread every year around this time. I changed the recipe up a bit, but still give the wonderful nuns credit, as the bread is a wonderful treat on its own. The combination of these two recipes is a winner...well, in our house anyway! - pieceocake
- 1 3/4c. sifted all-purpose flour
- 1 1/4c. sugar
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 2 eggs, beaten
- 1/2c. canola oil
- 1/3c. water
- 1c. canned pumpkin
- 1c. raisins, plumped in hot water (opt.)
- Preheat oven to 350 degrees.
- Sift together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine eggs, oil, water, and canned pumpkin.
- Mix all together until just blended.
- Drain raisins, if using, and fold into batter.
- Pour batter into a loaf pan that has been sprayed with vegetable spray, and bake for one hour, or until an inserted cake tester comes out free of crumbs.
- Allow Pumpkin Bread to cool before proceeding with recipe.
- 1c. whole milk
- 1c. heavy cream
- 1/2c. sugar
- 3 whole eggs
- 2 egg yolks
- 1/4c. canned pumpkin
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- In a medium saucepan, mix the milk, cream, and sugar.
- Bring to a slow boil over medium heat, stirring frequently with a rubber spatula.
- In a large mixing bowl, whisk together the eggs, yolks, canned pumpkin, vanilla extract, cinnamon, nutmeg, and ground ginger until foamy.
- Once milk has boiled, slowly drizzle into the pumpkin mixture, whisking all the while.
- Cut the Pumpkin Bread into 16 square slices, and then cut each slice diagonally into two triangles. (You will have 32 triangles.)
- Butter a shallow oval baking dish and arrange the triangles in overlapping rows to fill the dish completely.
- Pour the custard mixture evenly over the bread slices.
- Set aside for 10 minutes allowing the bread to soak up the custard.
- Place the baking dish in a large roasting pan and carefully fill the pan with enough hot water to come halfway up the sides of the dish.
- Bake in the center of the over for about 50 minutes, until the custard is set around the edges and yet slightly soft toward the center.
- Remove the baking dish from the hot water bath as soon as it is taken from the oven.
- Dust with confectioners' sugar and serve warm with whipped cream or caramel sauce.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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