Pumpkin Bread Pudding With Spicy Caramel Apple Sauce And Vanilla Bean Creme Anglaise
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Whole Milk5 large
Egg Yolk1.5 cups
Granulated Sugar3 tbsps
Pure Maple Syrup2 tbsps
Bourbon1.75 cups
All-Purpose Flour1 tsp
Salt (fine)1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1.5 cups
Sugar1 cup
Vegetable Oil1 cup ounces
Pumpkin Puree (canned unsweetened)2 large
Egg1 cup
Water2 cups
Half-And-Half1 cup
Apple Juice1 tbsp
Apple Cider Vinegar1 tbsp
Apple (schnapps)Directions:
1
Preheat the oven to 325 degrees F
2
Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer
3
Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl
4
Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon
5
Strain the custard into a clean bowl
6
Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish
7
Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard
8
Let sit for 15 minutes to allow the bread to soak up some of the custard
9
Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish
10
Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour
11
Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving
12
Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce
13
Top with freshly whipped cream
14
Bread pudding is best served warm
15
Preheat the oven to 350 degrees F
16
Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray
17
Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl
18
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
19
Add the pumpkin puree and mix until combined
20
Add the eggs, one at a time, and mix until just incorporated
21
At low speed, slowly add the flour mixture and water and mix until just combined
22
Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes
23
Let cool in the pan on a baking rack for 10 minutes
24
Remove from the pan and let cool completely
25
Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes
26
Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes
27
Let cool
28
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan
29
Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage
30
Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon
31
Strain into a bowl and set over an ice bath
32
Stir until chilled
33
Cover and refrigerate at least 1 hour before serving
34
Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer
35
Remove from the heat and let steep for at least 20 minutes
36
Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel
37
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes
38
Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth
39
Add the apple schnapps and cook for 30 seconds longer
40
Transfer to a bowl and keep warm
41
The sauce can be made 2 days in advance and refrigerated
42
Reheat over low heat before serving