As usual, I prepared this year’s Thanksgiving dinner for my family and me. I make almost everything from scratch, but this year I decided to outdo myself and make everything homemade, including the bread rolls. The turkey and sides are always expected to be outstanding; this time, I wanted the dessert to match up with the main course. I knew I wanted a pumpkin bread recipe, but it couldn’t be any old bread pudding with store bought challah. Luckily, I came across an amazing recipe by Bobby Flay that tells you how to make pumpkin bread and two sauces to accompany it. I’m not going to sugarcoat it, this is one intense dessert, but trust me, it’s definitely worth it. Here is pumpkin bread pudding with caramel apple sauce and vanilla bean creme anglaise!

pumpkin bread pudding (2)

pumpkin bread pudding

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Pumpkin bread pudding
Serves 8
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Total Time
5 hr 40 min
Total Time
5 hr 40 min
1229 calories
146 g
523 g
65 g
17 g
34 g
555 g
461 g
115 g
0 g
28 g
Nutrition Facts
Serving Size
555g
Servings
8
Amount Per Serving
Calories 1229
Calories from Fat 576
% Daily Value *
Total Fat 65g
100%
Saturated Fat 34g
170%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 523mg
174%
Sodium 461mg
19%
Total Carbohydrates 146g
49%
Dietary Fiber 3g
11%
Sugars 115g
Protein 17g
Vitamin A
236%
Vitamin C
6%
Calcium
32%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
  2. 2 cups heavy cream
  3. 1 cup whole milk
  4. 1 vanilla bean, seeds scraped
  5. 6 large egg yolks
  6. 1/2 cup granulated sugar
  7. 3 tbsp pure maple syrup
  8. 1 cup pure canned pumpkin puree
  9. 2 tbsp bourbon
  10. Pumpkin Bread, toasted and cubed, recipe follows
  11. Vanilla Bean Creme Anglaise, recipe follows
  12. Spicy Caramel Apple Sauce, recipe follows
  13. Freshly whipped cream
Pumpkin Bread
  1. 4 tbsp unsalted butter, softened, plus more for greasing
  2. 1 3/4 cups all-purpose flour
  3. 1/2 tsp fine salt
  4. 1 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1/2 tsp ground allspice
  7. 1 tsp ground cinnamon
  8. 1/2 tsp ground nutmeg
  9. 1/2 tsp ground cloves
  10. 1 1/2 cups sugar
  11. 1/4 cup vegetable oil
  12. 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
  13. 2 large eggs
  14. 2/3 cup water
Vanilla Bean Creme Anglaise
  1. 2 cups half-and-half
  2. 1/2 vanilla bean, seeds scraped
  3. 5 large egg yolks
  4. 1/3 cup pure cane sugar
Spicy Caramel Apple Sauce
  1. 1 cup heavy cream
  2. 1/2 cup apple juice
  3. 1 star anise
  4. 1 -inch piece fresh ginger, peeled and chopped
  5. 4 whole cloves
  6. 2 cinnamon sticks
  7. 1/8 tsp ground nutmeg
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup water
  10. 1 tbsp apple cider vinegar
  11. 1 tbsp apple schnapps
beta
calories
1229
fat
65g
protein
17g
carbs
146g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe click here

 

**Helpful tips and common mistakes

If you’re ready for the challenge and want to make some serious dessert, get your apron on and start preparing for this epic recipe. This is the perfect dessert for the holidays or if you’re just looking for something sweet on a cold chilly day.

First step is making the pumpkin bread. Bread puddings usually use day old bread to prevent it from getting too soggy in the baking process. Keeping this in mind, I decided to make the pumpkin bread the night before. Once baked and cooled, cut into cubes. Spread out on a baking sheet and let dry out overnight. The following day, toast the pumpkin to ensure any excess moisture is dried out.

The pumpkin bread alone has great flavor with strong notes of cinnamon, allspice and nutmeg. The sauces and custard for the bread pudding sweeten up the dish so there’s no need in loading up on sugar for the actual bread.

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When preparing the custard in which to bake the bread in, make sure to use real vanilla bean. Sure you can use vanilla extract instead, but you won’t get the natural vanilla bean flavor. Trust me, there is a difference. To open the pod, simply cut a slit down the center. Split open the pod and scrape out the seeds with a knife. Mix both the pod and seeds into the custard, discarding the pod after. 

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Let the bread soak up the custard than bake in a water bath. The bread pudding should set when it’s done baking. If you jiggle the baking dish and the dessert is loose, it needs to bake a little longer. 

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While the bread pudding is in the oven, prepare the sauces. The vanilla creme anglaise is a light custard that is often served as a sauce. The consistency will be thin and should be easily pour-able, not like a traditional custard.

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For the caramel apple sauce,  you’re basically making caramel sauce with extra spices and flavorings. This sauce will also be a bit thinner on the consistency than normal caramel sauce because of the additional liquid from the apple juice. I strained my sauce after it was done to avoid having bits of ginger stuck in my teeth.

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Serve this dessert warm, drizzling the creme anglaise and caramel apple sauce on top. I snuck in a taste before serving this pumpkin bread pudding and I kid you not, I was very much impressed. The bread pudding screams just enough pumpkin with lovely notes of spices from the two sauces. Hard work? Yes. Worth it? Without a doubt. 

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Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

 

 

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