Pumpkin Pudding

With Thomas Rafferty

This recipe is a perfect fall holiday pumpkin flavored recipe. It can be made with fresh baked pumpkin bread and served as part of your holiday dessert menu or you can make it with any extra pumpkin bread right after the holidays. For extra holiday flavor Executive Chef Thomas “Raff” Rafferty adds nuts and dried cranberry flavor to a box of prepared pumpkin bread mix. You will want to bake it in a pan of water since it is a pudding. Otherwise it will stick to the baking pan. Serve warm.

Ingredients

1 box of pumpkin bread prepared to directions on box. Add nuts and dried cranberries to the mix before baking. (cool and crumble the bread after baking)

3 eggs
3 egg yolks
2 ounces maple syrup
1 cup half and half

Instructions

1. Mix the eggs, maple syrup and cream with a wisk.
2. In a mixing bowl, pour mixture over crumbled pumpkin bread and blend.
3. Pour bowl mixture into a coated baking pan. Cover with foil.
4. Place baking pan into a larger pan with 1” of hot water. Place the pans in a 400 degree oven for 30 minutes.
5. Uncover baking pan after 30 minutes and bake for an additional 10 minutes.

Serve immediately or cool to cut into portions to be heated and served later.

Recipe courtesy of Executive Chef Thomas Rafferty, Periwinkles Catering and Periwinkles Restaurant of Essex, 2009.

Owner and Executive Chef, Periwinkles Catering, Ipswich and Executive Chef for Periwinkles Restaurant, Essex, Ma for 9 Years Graduate of Johnson & Wales culinary school. Periwinkle's won both the People's Choice and the Judges' Choice honors for serving the best-tasting clam chowder on Cape Ann. They restaurant is the only one to win both competitions in the same year — and has now done that four times, getting a double win in 2000, 2002 and 2005, prior the capturing the 2009 crown. Periwinkle's has also won first place in either the judges or peoples choices four times in past years, claiming a total of 12 titles in the past 13 years. One year, because the restaurant had won so many times Periwinkle's was asked not to be on the ballot. These accomplishments are proudly posted on the restaurant's Web site, while all the plaques the restaurant won from past competitions are on display in Periwinkle's lobby. During the summer the restaurant can sell up to five to 10 gallons of clam chowder a day.