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Caramelized Pumpkin & Armagnac Prune Pudding

This recipe combines some wonderful flavors into a bread pudding that is warm, sweet and hearty. The pumpkin, spices, the prune combo is absolutely delicious.
Author: Zoë François

Ingredients

  • 8 cups of 1/2 cubed bread such as brioche, challah or other soft enriched bread or pound cake or gingerbread.
  • 1 1/2 cups chopped prunes
  • 1/4 cup Armagnac Cognac or brandy works too

Pumpkin Custard

  • 5 cups half & half
  • 5 large eggs
  • 4 large egg yolks
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp fresh nutmeg
  • 1/4 tsp clove
  • 1 tsp vanilla extract
  • Confectioner’s sugar for sprinkling on top

Candied Walnuts

  • 1 1/2 cup walnut halves or pieces
  • 1/4 cup maple syrup
  • pinch salt
  • 1/4 tsp cinnamon
  • 1/8 tsp fresh nutmeg
  • 1 cup heavy whipping cream for garnish whipped to stiff peak

Instructions

  • In a bowl add the Armagnac to the prune and allow them to macerate for at least 30 minutes, but as long as overnight.
  • To prepare the pudding, mix together the half & half, eggs, yolks, pumpkin, salt, sugars, spices and vanilla, using an immersion blender or carefully with a whisk. Set aside.
  • Layer half the bread cubes in a 13 x 9-inch baking dish and then the prunes ( do not add the liquid with them, save it and add it to the custard).
  • Top with the remaining bread cubes and then pour the pumpkin custard over them. You may not fit all of the custard in at once, but when the bread absorbs some of it, you can add the rest.
  • Gently press the bread down into the custard to make sure they are all soaking it up. Let it sit for about 30 minutes to really absorb the custard thoroughly.
  • When you are ready to bake, preheat the oven to 325. Place the baking dish in a larger pan, lined with a kitchen towel. Add HOT water to the larger dish to create a water bath. The towel and the water act as insulation and create a more even baking temperature. Bake for about 45 minutes or until just set in the center of the pudding.
  • Remove from oven and sprinkle generously with confectioner’s sugar.
  • Turn the oven to broil and return the pan to the oven, just until the sugar is melted and caramelized. If you have a Chef’s Torch you can achieve the same effect with your torch.

Candied Walnuts

  • Turn the oven to 350. In a bowl combine the nuts, maple, salt and spices. Spread the coated nuts onto a cookie sheet lined with a Silpat. Bake for about 10-15 minutes or until nicely toasted and golden brown. Be careful not to over bake or they will turn bitter.
  • Serve with a dollop of whipped cream and the nuts!