1 loaf brioche
1 stick butter
1 can mashed pumpkin (14oz / 450g)
1 cup 1/2 & 1/2 (or 1/2 cup milk, 1/2 cup cream)
3 tspns pumpkin pie spice / mixed spice
5 egg yolks
1 tblspn cornstarch / cornflour
1/4 cup molasses
1 cup brown sugar
1/4 cup chopped pecans
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried cherries
8oz cream cheese (room temp)
1/2 cup confectioner's cugar
juice 1 lemon
time: 15 minutes active
baking: 50-55 mins
you will need:
Pumpkin brioche pudding
I must admit to being a little confused by thanskgiving dinner. One invariably finds side dishes on the table that you would think belonged at the dessert end of the meal; melted marshamallows will always seem an odd sidekick for a roated turkey.
So this pudding will really fit in that niche.
Made of sweet light brioche, it is an old fashioned bread and butter pudding made with a pumpkin custard and topped with tangy cream cheese. It could be and alternative to either turkey stuffing or pumpkin pie.
(And it's easy)
Buy a loaf of broiche, preferably one that is multi domed and able to be torn into 8 easy pieces.
Butter all sides of each 8th of brioche. Use all of the butter.
Mix the pumpkin, spices, egg yolks, 1/2&1/2, molasses, cornstarch and sugar and salt.
Wedge the buttered brioche into the cake pan and pour the custard over the brioche. Try and get it into all the nooks and crannies in between.
Cram the fruit and nuts into the crevices too.
Bake alongside the turkey for the last hour or so of the baking time. (oven is around 350-375f)
15 minutes before serving, mix the cream cheese, sugar and lemon juice into a thick paste and pour it over the centre of the pudding. It will spread and brown slightly
Pop it on the buffet and let your guests decide whether they want it with turkey or with ice cream!
* like most of us; the assembled pudding will do very well from having a side plate placed on top of it as it sits in the fridge for a few hours, prior to baking