Pumpkin Bread Pudding
And now for the best part of our Christmas feast – DESSERT!!
I believe I have mentioned this before… but we love Bobby Flay. That being said – this is by far the putsiest (is that even a word??) recipe on earth. Here is the real version. Below is what we did. I am so sorry in advance – this is an insanely long post – and a long recipe – but believe me it was so worth it! This is the best damn pumpkin bread pudding I have ever had.
I should also mention – this is the best pumpkin bread I’ve ever had – I could have just made that, slathered it in cream cheese frosting and been happy!
Scoop out the pumpkin bread mixture, cover with the apple caramel sauce, and top with the whipped cream.
Pumpkin Bread Pudding
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
First we made the pumpkin bread (the day before) - Ingredients:
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
Next, you add to the pumpkin bread - Ingredients:
2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
Next we made the Caramel Apple Sauce - Ingredients:
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups brown sugar
1/4 cup apple juice
THEN, we made fresh whipped cream - Ingredients:
1/2 pint heavy whipping cream
1 vanilla bean - scrapped
1/2 cup powdered sugar
Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl. In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined.
Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
Bake for about an hour - until it's no longer jiggly!
Combine the cream, the 1/2 cup apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
Combine the brown sugar, and 1/4 in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm.
Add all the whipped cream ingredients to a mixer and whip until thick.
So putsy - but so worth it.