Rating: 5 stars
5991 Ratings
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  • 5,991 Ratings
Rori Spinelli
November 1998

Gallery

Credit: © Victor Shraeger

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup of the half-and-half. In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil. Remove from the heat and stir for 1 minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.

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  • Arrange one-third of the Pumpkin Bread slices in a large glass bowl, overlapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.

Make Ahead

The pudding can be refrigerated overnight.

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