He makes pudding too!!!! Last week Ron filmed a segment for the CBS Early Morning show. He is showing America how to make a delicious Pumpkin Bread Pudding and talking about a charity that is very close to his heart, City Harvest. The segment will be aired sometime between 8am – 9am. Please tune in to watch him. (If you live in the NYC and the boroughs and you shop at Duane Reade, when you pay for your items, you can donate a $1 to City Harvest. All of this adds up. This is a great organization that rescues food for NYC hungry. It’s just $1 and really supports a worthy cause! Please check out their website here: http://www.cityharvest.org/ )
In the mean time allow me to share the recipes for roasting fresh pumpkin and the pudding recipe itself. I will be making this for my family for Thanksgiving, seriously we can never have too much pumpkin desserts.
Fresh Pumpkin Puree
Medium size pumpkin (about 4 Lb), will yield 1.5 cups of puree.
This will be enough for one recipe of the bread pudding, and the leftover can be refrigerated for up to three days. It can also be frozen in a tight plastic bag for up to six months.
• Cut the pumpkin in half and discard the stem section and stringy pulp. (Save the seeds to dry and roast.) For a large pumpkin, cut into chunks.
• In a shallow baking dish, place the two halves face down and cover with foil
• Bake in a preheated 375 degrees F oven for about 1½ hours, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
• For silky smooth custards or soups, press the pumpkin puree through a sieve
• Cut the pumpkin in half, discarding the stringy insides
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
Pumpkin Bread Pudding
Recipe will yield one 8” x 8” baking dish or (how many?) individual ramekins. Preheat oven to 350°F.
5 cups cubed (1-inch) day-old baguette or crusty bread
3 oz unsalted butter (3/4 stick)
Transfer bread cubes to a baking dish or individual ramekins
1 cup heavy cream plus 1/2 cup whole milk
(or 1.5 cups half and half cream)
3/4 cup fresh pumpkin puree
1/2 cup brown sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
Pour mixture over bread cubes.
Bake until set, 25 to 30 minutes.