Pumpkin Pudding

Culinary Tools:

• 2-quart Saucepan
• 2, 3 and 5-quart Mixing Bowl
• Whisk
• Bamboo Cutting Board
• Bread Knife
• 2 Cake Pan (7-piece Bakeware Set)

Vanilla Sauce Ingredients:

• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 3 egg yolks
• ½ cup white sugar

Pudding Ingredients:

• 1 pound French bread, cut into large squares
• 3 cups half and half
• 4 eggs
• ½ cup white sugar
• 1 (15-ounce) can of pumpkin puree
• 3 tablespoons butter
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon sesame powder
• 1 teaspoon vanilla extract
• 1 cup whole cranberries
• 1 cup pecan halves
• Cooking spray

Vanilla Sauce Procedure:

1. In the 2-quart Saucepan add heavy cream, vanilla extract and cook at medium-high temperature for 3 minutes.
2. In the 2-quart Mixing Bowl, add egg yolks and sugar; with the whisk beat for 4 minutes until well blended.
3. Slowly pour the hot mixture to the bowl and mix well; set aside.

 Pudding Procedure:

1. With bread knife, cut the bread into large squares.
2.  In the 5-quart Mixing Bowl, add bread pieces and half and half, stir and let soak for 20 minutes.
3. In the 3-quart Mixing Bowl, add the other ingredients and mix until blended.
4. Add the mixture over the soaked bread and stir well.
5. Preheat oven to 350 °F.
6. In the Cake Pans, spray some cooking spray and pour the pudding mixture; bake for 50 minutes.
7. Let stand for 10 minutes and serve with vanilla sauce on top and ice cream if you prefer.