Kabocha Bread Pudding
Great dessert for family gathering celebration & Thanksgiving dinner! Serving 10-12 people!
The recipe is originally from: https://suzuyapatisserie.com/kabocha-breadpudding/
Ingredients
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500 g Half&Half
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155 g Granulated Sugar
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6 each (120g) Egg Yolks
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2 each (100g) Whole Eggs
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2 Tbsp Mayer's rum
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1/2 tsp Vanilla Extract
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1 Tbsp Pumpkin Spice
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500 g Roasted Kabocha
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250 g-300g Bread
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40 g Dried Cranberry
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60 g Unsalted Butter
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30 g Sugar
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15 g Brown Sugar
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1/8 tsp Salt
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1/4 tsp
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100 g Flour
Cooking Instructions
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1
Roast Kabocha in the oven. Wash, cut, take out seeds. Cover with foil. 400F for about 45 min -1 hour. When Kabocha is cool enough to touch, peel the rind.
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2
Making the Custard mix (half & half) but adding all ingredients into Vitamix and blend.
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3
Lay out bread and Cranberry, and let it soak with the mixture. Wrap and rest it in the refrigerator.
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4
Making the streusel. Mix all ingredients except for flour. Creaming method is incorporating air by grinding mixing sugar into butter.
Additional note: when the mixture get a bit fluffy, the color get a bit whiter since air is incorporated.
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5
Then fold the flour just and mix until you won’t see the flour. Let it rest in the refrigerator plastic wrapped.
Additional note: after mixing the flour, it should look crumbly
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6
Take out the dish made about 30min to 1hour ahead to bring the temperature close to room temp. This will make evenly baked. Top with streusel and sliced Kabocha (egg washed), then bake.
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