Yep I am going to give it up. At least I am going to try. A customer came in and asked straight up if they could have this recipe. I give almost all my recipes, it's just some of them we don't write down. Some recipes are more of a love. Joe in the kitchen is a control freak. If I am making something he has to learn how to do it and then the next thing I know I come in and he has made it. This had happened with the creme burle, many of my soups and now the bread pudding. So talking to him and asking how I could get this recipe down so someone else could make it we both agree it has a lot of love in it. Finding the right doneness is more of a feel. Here is our attempt at telling you guys how to make it.
This is a bread pudding with a pumpkin pie on top then crisp (like from an apple crisp) on top of that. It then gets ice cream and a sweet vanilla glaze on top. Of course whipped cream for a final touch. You just might want to buy it at Arnold's since that would be way easier. I change the flavors of the bread puddings when the seasons change so this will be available until early spring. Our recipe makes about 40 orders requiring 2 extra large pumpkin pies so here is my best attempt for home use.
You have three layers, the bread pudding, then the pie filling, then the crisp part with the pie crust.
2 cups brown sugar
5 large beaten eggs
2 cups heavy cream
3 cups cubed bread (we use the ends of our grilled cheese loaves)
1 Tablespoon ground nutmeg
Place all ingredients in a large plastic bag, take all the air out and place in the refrigerator for 24 hours.
You need to use a deep pan like a roaster or buy a throw away pan (called a 1/2 pan) at the store. I am thinking a 9 X 11 will work, it doesn't rise much so once all the ingredients are added it can be about an inch from the top.
Spray or lightly oil the pan and place mixture in pan, if it seems dry you can add some milk to your mixture. It should be the consistencey of cake mixture only it will be lumpy if that makes sense. Preheat oven to 325 and bake for 20 minutes. wiggle pan, it should be wiggly but firm. If not place back in oven for 5 minutes.
Meanwhile you have a pumpkin pie that you have made or bought at Frischs Big Boy. After the bread pudding has baked take and scoop out the pie filling and place on top of bread pudding and spread evenly.
Topping
2 cups Oatmeal
1 cup brown sugar
1 cup chopped pecans
1/4 c melted butter
1 Tablespoon cinnamon
The pie crust from the pie
Mix all ingedients and then break up into pieces the pie crust. About the size of 2 quarters. Lightly toss with Oatmeal mixture and place on top of pumpkin mixture.
Return to oven for 15 minutes. Pan should have a slight firm movement. If too wigglely place back in oven and check every 5 minutes until done. Leaving in oven no longer than 25 total minutes.
This pudding is not a dry pudding. The slight wiggle says it is done and will be moist.
Sauce
1/4 cup heavy cream place on stove until just hot then take off stove. Add 1 Tablespoon of Vanilla. Start adding powdered sugar until you get a thick sauce but still pourable, like gravy (about 1 cup I am thinking but maybe a bit more.
This takes a lot of work and a lot of love. We have learned the love part of it is as important as the work part. I cooked bread pudding or a few years before I could say I was totally happy with it. Joe cooks it now, it didn't take him as long. It took him some time to get the love part of cooking but I think he has it now!
