Using angel food cake as the base of a bread pudding yields a much less hearty and less filling dessert than a traditional bread pudding. I think you'll enjoy the texture and the flavor of this lightened-up (in texture if not in calories) fall dessert.The butterscotch pecans are fantastic as an accompaniment to this pudding or just by themselves.
4ozpumpkin puree(canned or homemade. If it's very loose, strain out some of the liquid until it is the consistency of apple butter)
½teaspoonkosher salt(increase slightly if you aren't using salted butter)
½teaspoonpumpkin pie spice(store bought or homemade is fine)
2cupswhole milk
2large eggs plus 1 egg yolk
very hot-to-boiling water for the water bath(about 1 1/2 quarts or so)
For the Butterscotch Pecans
2ozunsalted butter
5ozdark brown sugar
1ozdark corn syrup(you may sub light)
1ozheavy cream
2teaspoonsmild molasses(I use Grandma's)
¾teaspoonkosher salt(you may cut back to 1/2 teaspoon, but salt is a prominent part of the butterscotch flavor profile, so please don't use less than 1/2 teaspoon)
¼teaspoonpumpkin pie spice
6ozpecan halves, toasted (or pieces)
Instructions
For the Puddings
Place an oven rack in the middle of the oven and preheat to 350F.
Spread out the cubed angel food cake on a rimmed baking sheet.
Bake for 15 minutes, tossing the cubes every few minutes, until golden.
If you have time, let the cubes sit out for several hours or overnight until they are stale and hard. If not, just keep going.
Set the cake cubes aside.
In a heavy-bottomed saucepan, melt the butter.
Add the dark brown sugar and stir the butter and brown sugar together until bubbling and starting to increase in volume, about 3 minutes. The mixture will start out looking separated but will come together, so worry not.
Add the pumpkin puree, salt, and pumpkin pie spice. Cook and stir until smooth.
Remove from heat and add the 2 cups of milk.
Pour about 1/2-3/4 cup of the milk mixture in with the eggs, whisking constantly. Pour the eggs back into the custard and whisk until smooth. Strain into a large bowl.
Add the cake cubes into the custard mixture. If the cubes are stale, it will take about 20 minutes to soften. If not, it will take much less time. When finished, most of the custard will have been absorbed by the cake.
Pack the custard-soaked cake into 4 buttered 1-cup ramekins or ring molds and pour in any additional custard evenly among the four. If using ring molds, line with parchment strips and wrap the bottoms with foil to prevent leaks.
Place on a rimmed baking sheet in the oven. Carefully pour in the hot water into the pan to a depth of about 1/2". Carefully slide the oven rack into place and bake for about 30 minutes or until a knife stuck in the center of a pudding comes out clean.
Turn off the oven, crack open the oven door and allow the puddings to sit an additional 10 minutes.
Carefully remove the puddings from the pan (leave the pan to deal with once the oven is cool and the water won't burn you if it sloshes) and let cool on a wire rack.
Serve barely warm garnished with some chopped butterscotch pecans and some whipped cream. You can also chill them and reheat a bit when ready to serve.
For the Butterscotch Pecans
Line a half sheet pan or cookie sheet with Silpat or non-stick foil.
In a heavy bottomed saucepan over medium heat, cook all the ingredients except the pecans together, stirring to begin with and then backing off once the butter is completely melted.
Cook until the mixture reaches 280F on a candy thermometer.
Immediately stir in the pecans and then spread out on the prepared pan as well as you can (this stuff is pretty thick and bumpy with pecans). Allow to cool and harden completely.
Store in an air-tight container. If you can steal some dessicant packs from some of your vitamin bottles that would be ideal. Throw them in with the candy to keep it from getting sticky and gummy.
Notes
Nutritional Information is based on 8 servings.I made spiced whipped cream to serve with my guys. You might like to as well. I used 1/2 cup heavy whipping cream, a small pinch of salt, some dark brown sugar (about 2 tablespoons or so) and a sprinkle of pumpkin pie spice. Then I whisked it all together until I had stiff peaks. Tada!