Not to set your hair on fire, but in turkey-minus-48 hours you must brine the bird, bourbon the sweet potatoes, upscale the cauliflower, and whip up a sweet finale that doesn’t scream store-bought. (Cue frantic yoga breath.)
Monica Glass wants to lend a hand. The new pastry chef at Clio (she’s a Philly transplant) has stirred up a warm pumpkin bread pudding that lends an uncomplicated, comforting, and nostalgic feel to your table.
We’ll eat (and eat) to that.
Pumpkin Bread Pudding
1 loaf pumpkin bread (recipe here) or other bread of choice, cubed
1½ c. heavy cream
1½ c. milk
2 tsp. vanilla
½ tsp. salt
4 whole eggs
3 egg yolks
1 c. sugar
½ c. light brown sugar
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1. Preheat oven to 300°.
2. Toast bread cubes until crispy (not burned), 10-15 minutes. Place in a large bowl and set aside.
3. Combine the heavy cream, milk, vanilla, and salt in a medium saucepan. Bring to simmer over medium heat.
4. Meanwhile, in a large bowl, mix eggs, yolks, and sugars.
5. Remove milk from heat and slowly temper eggs with hot milk, whisking as you combine the two. Whisk in cinnamon and nutmeg, then strain through a fine mesh sieve.
6. Pour liquid over bread cubes in a large bowl. Let sit for about 1 hour for liquid to soak through.
7. Grease a baking dish with nonstick baking spray or butter. Place soaked bread cubes into prepared baking dish and gently press to create an even layer.
8. Bake in preheated oven until custard is set and bread is puffed and golden brown on top, about 40 minutes, then chill in refrigerator until fully cooled.
9. When ready to serve, cut bread pudding into approximately 2½-inch squares.
10. Place in preheated oven until top crisps a little and insides are thoroughly warmed.
11. Serve with whipped cream, chocolate sauce, or other topping.
Clio, 370 Commonwealth Avenue (617-536-7200 or cliorestaurant.com).
Photo: Dobrin Isabela / Flickr