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
Ingredients
- Pumpkin Bread
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1 3/4c.
sifted all-purpose flour
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1 1/4c.
sugar
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1 tsp.
baking soda
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1/2 tsp.
cinnamon
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1/2 tsp.
nutmeg
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1 tsp.
salt
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2
eggs, beaten
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1/2c.
canola oil
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1/3c.
water
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1c.
canned pumpkin
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1c.
raisins, plumped in hot water (opt.)
- Pumpkin Custard
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1c.
whole milk
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1c.
heavy cream
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1/2c.
sugar
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3
whole eggs
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2
egg yolks
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1/4c.
canned pumpkin
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1 tsp.
vanilla extract
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1/4 tsp.
cinnamon
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1/4 tsp.
nutmeg
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1/4 tsp.
ground ginger
Directions
- Pumpkin Bread
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Preheat oven to 350 degrees.
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Sift together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, combine eggs, oil, water, and canned pumpkin.
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Mix all together until just blended.
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Drain raisins, if using, and fold into batter.
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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.
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Allow Pumpkin Bread to cool before proceeding with recipe.
- Pumpkin Custard
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In a medium saucepan, mix the milk, cream, and sugar.
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Bring to a slow boil over medium heat, stirring frequently with a rubber spatula.
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In a large mixing bowl, whisk together the eggs, yolks, canned pumpkin, vanilla extract, cinnamon, nutmeg, and ground ginger until foamy.
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Once milk has boiled, slowly drizzle into the pumpkin mixture, whisking all the while.
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Cut the Pumpkin Bread into 16 square slices, and then cut each slice diagonally into two triangles. (You will have 32 triangles.)
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Butter a shallow oval baking dish and arrange the triangles in overlapping rows to fill the dish completely.
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Pour the custard mixture evenly over the bread slices.
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Set aside for 10 minutes allowing the bread to soak up the custard.
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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.
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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.
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Remove the baking dish from the hot water bath as soon as it is taken from the oven.
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Dust with confectioners' sugar and serve warm with whipped cream or caramel sauce.
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