Wednesday, October 22, 2014

Pumpkin Bread Pudding with Salted Caramel Sauce and Toasted Pecans

Good evening. I have been so busy today I forgot to post this. My weekend was so lazy and relaxing I wish I had another day. What about you? Did you enjoy yourself? What did you get up to? Reading, relaxing, soaking up the last of the sun before Winter sets in?





I made this Pumpkin Bread Pudding, and it is delicious and a little bit of a twist on bread pudding to suit the flavor of fall. Admittedly, the recipe came about because I was trying to do too many things while baking pumpkin bread and the bread overcooked. So rather than throw it away I made a little custard and made it into pumpkin bread pudding.






You can use any recipe for pumpkin bread that you like, you can even make a loaf from a box and it will work just fine. I think this is a unique dessert for the upcoming holidays and honestly would be great with a variety of breads. 





Pumpkin Bread Pudding

1 9 inch loaf of prepared pumpkin bread
Recipe HERE


Custard:
Recipe from Bobby Flay Food Network
2 cups heavy cream
1 cup milk
2 Tablespoons vanilla bean paste
6 large eggs
2 tablespoons maple syrup
1 can (15 oz.) pumpkin puree
2 tablespoons Bourbon


Heat oven to 325. Cut loaf of pumpkin bread into cubes and place on baking sheet. Bake until toasted, about 15-20 minutes. Set aside. Prepare a 9 x 13 inch baking pan with butter, and scatter toasted pumpkin bread cubes across bottom.

In a medium saucepan, combine heavy cream, milk and vanilla bean paste. Bring to a simmer and set aside. In a large bowl combine eggs, maple syrup, pumpkin and whisk together.
Slowly whisk the cream mixture into the egg mixture, then add the Bourbon.
Pour the custard mixture over the pumpkin cubes and let sit for 15 minutes to soak in. Press down on the cubes to submerge.

Place the pan into a larger roasting pan and then pour hot tap water into the large roaster until it comes half-way up the sades of the pan containing the custard mixture.

Bake in the water bath until the sides are slightly puffy and the center jiggles, about 1 hour.

Remove pan from water bath and let cool for at least 30 minutes before serving.


Salted Caramel Sauce from American Heritage Cooking

Toasted Pecans

Place serving of bread pudding on serving plate, drizzle with caramel sauce and top with pecans.

Enjoy!




Are you a fan of bread pudding? Do you like pumpkin? Than this dessert may be just the ticket. It is a fabulous dessert and an even better breakfast, after all pumpkin is a super food!






I hope that you try this, if so let me know and if you have a pumpkin recipe please share it with me, you know how I love pumpkin!

Have a great night!



6 comments:

  1. Looks awesome! Just pinned it. Thank you for sharing.

    FABBY

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  2. Yum, this looks delicious! Can't wait to try it, I love bread pudding!
    Would love for you to share with us at WIW, hope you can make it!
    Patti

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  3. Oh. My. Goodness!!! This looks SO scrumptious!! This may just be my dessert for Thanksgiving this year. Have a wonderful week! xoxo

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  4. Oh Elizabeth this looks amazingly rich, and sounds like the perfect ending to a cozy autumn dinner. I love love love bread puddings. Yum!

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  5. Good morning dearest Elizabeth!

    I have been so darn busy in the mornings and yesterday, I was running late already at only 5:00! I was unable to visit when I saw your dear comment. Thank you for visiting!

    I do hope you are well....all is fine here, and I am grateful for my work, my health, my home and husband. May all be lovely with you sweet and kind friend. Oh how busy work is, and I think I'm getting old...getting up to run off is not as easy for me!!!!!!

    Lovely recipe, as always. PEACE and love to you! Anita

    ReplyDelete

Thank you for coming to visit Pine Cones and Acorns. Your comments are greatly appreciated. Although I try to come to visit every blog that comments sometimes I just do not get the chance, but I do try to comment here.

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