Mi Huerta Market

By: Sarah Chovanetz


Fall 2017


Thanksgiving Bread Pudding

          This year we wanted to share a recipe that would stand out and wow every guest at the table. We wanted to use simple ingredients but with all the flavors that make for a perfect Thanksgiving dessert. One that a person will mention on their way home after a full day being with family or one that even a child says she or he wants more of.
          This recipe is close to our hearts because we truly think it’s one worth sharing. It’s a seasonal dessert anyone can eat and will definitely enjoy. It encapsulates the meaning of Thanksgiving.
          We always try to bring people together during this time and SHARE what we feel to be comforting, delicious, and special. Who we spend Thanksgiving with is who we hold close to our hearts, and so that is why this recipe is a great choice.
          You will want to take your time making this dish. It does take effort and a bit of focus but you can probably get some help from the little ones with this! As usual, make sure you have plenty of napkins, silverware, and milk to compliment this yummy treat. It’ll warm your heart and fill your soul! We are sure about that.

Pumpkin Bread Pudding with Vanilla Custard Sauce


Pumpkin Bread Pudding
        1 tbsp. unsalted butter
        1 lb. brioche or challah loaf
        4 large eggs
        2 large egg yolks
        2 c. heavy cream
        2 c. milk
        1 can pumpkin puree
        1 c. packed light-brown sugar
        1 tbsp. pumpkin-pie spice
        2 tsp. Mi Huerta Vanilla extract***
        ¼ tsp. salt
        confectioners’ sugar
Vanilla Custard Sauce
        6 large egg yolks
        6 tbsp. sugar
        1 c. heavy cream
        1 c. milk
        1 tbsp. Mi Huerta Vanilla extract***
        Make the Bread Pudding: Heat oven to 350°F. Grease a 13x9x2-inch baking dish with butter.
        Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes or until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
        In another bowl, whisk eggs, cream, milk, pumpkin puree, brown sugar, pumpkin-pie spice, our Mi Huerta vanilla, and salt. Add bread cubes, tossing to coat. Pour mixture into prepared baking dish. Cover; chill overnight.
        Heat oven to 350°F. Place baking dish in a roasting pan and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake 50 to 55 minutes or until a knife tests clean. Let cool in pan on a wire rack until warm. Dust with confectioners’ sugar; serve with vanilla custard sauce.
        Make Vanilla Custard Sauce: In a medium bowl, whisk egg yolks and sugar, about 3 minutes.
                In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium-low, stirring constantly, until sauce coats back of a spoon, 3 to 4 minutes or to 170°F. Remove from heat; stir in our Mi Huerta vanilla.
Strain through a fine sieve into a bowl. Serve warm or cold.