Skip to content

Pumpkin Bread Pudding With Spicy Caramel Sauce And Vanilla Bean Creme Anglaise

November 24, 2013

 

DSC_0531I’ve always been a fan of bread pudding…. all varieties! But this Bobby Flay version using pumpkin bread takes the gooey decadent dessert to the next level. Fancy, yes. A bit steppy, yes. Can you do it?? YES! Most of the prep work comes days in advance. I made the bread 3 days before I assembled the pudding. The caramel sauce was made 2 days before and the anglaise sauce I made the day of serving. A quick assembly and you have yourself a very special ending to any meal. I will be replacing my traditional Thanksgiving dessert with this pumpkin bread pudding.

Pumpkin Bread Dessert  (Adapted from Bobby Flay)
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
Pumpkin seeds, lightly toasted and sprinkled with sugar
Preheat the oven to 325 degrees. 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.

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. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

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. Top with freshly whipped cream and toasted (dusted with sugar) pumpkin seeds. Serve warm.

Pumpkin Bread
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 (about 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
Preheat the oven to 350 degrees. 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 of 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.

Vanilla Bean Creme Anglaise
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. 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. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.  (I was planning on serving the bread pudding with vanilla ice cream so I skipped this sauce…..don’t skip.…delicious!)

Spicy Caramel Apple Sauce
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 granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps
Combine the cream, 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 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. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps ( I didn’t have any schnapps on hand, so omitted it) and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

DSC_0492

DSC_0496

DSC_0508

DSC_0513

DSC_0571

DSC_0549

 

 

 

 

 

One Comment leave one →
  1. November 26, 2013 1:30 pm

    Ah I dream of the day when I can attempt recipes like these….! Looks lovely and I’m sure it is just divine. Happy Thanksgiving Tina!

Leave a Reply