Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise is a bread that serves 8. One portion of this dish contains around 14g of protein, 63g of fat, and a total of 1161 calories. For $3.18 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires water, water, granulated sugar, and pumpkin puree. 17 people have tried and liked this recipe. Halloween will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 5 hours and 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, Pumpkin Bread Pudding with Spicy Caramel Apple Sauce, and Pumpkin Bread Pudding with Spicy Caramel Apple Sauce are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 310 minutes

 

Ingredients:

1 tablespoon apple schnapps

1 tablespoon apple cider vinegar

1/2 cup apple juice

1/2 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons bourbon

1/3 cup pure cane sugar

1 cup pure canned pumpkin puree

2 cinnamon sticks

5 large egg yolks

6 large egg yolks

2 large eggs

1 3/4 cups all-purpose flour

1-inch piece fresh ginger, peeled and chopped

1/2 cup granulated sugar

1 1/2 cups granulated sugar

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/2 teaspoon ground nutmeg

2 cups half-and-half

1 cup heavy cream

2 cups heavy cream

3 tablespoons pure maple syrup

8 ounces (scant 1 cup) canned unsweetened pumpkin puree

1/2 teaspoon fine salt

1 star anise

1 1/2 cups sugar

4 tablespoons unsalted butter, softened, plus more for greasing

1/2 vanilla bean, seeds scraped

1 vanilla bean, seeds scraped

1/4 cup vegetable oil

1/2 cup water

2/3 cup water

Freshly whipped cream

1 cup whole milk

Equipment:

oven

sauce pan

whisk

bowl

glass baking pan

roasting pan

frying pan

loaf pan

toothpicks

baking sheet

wooden spoon

pot

Cooking instruction summary:

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. 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. Bread pudding is best served warm. 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. 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. 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 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.

 

Step by step:


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. 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.

4. Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish.

5. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard.

6. Let sit for 15 minutes to allow the bread to soak up some of the custard.

7. 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.

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

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

10. 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. Bread pudding is best served warm.

11. 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.

12. Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

13. 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.

14. Add the pumpkin puree and mix until combined.

15. 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.

16. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes.

17. Let cool in the pan on a baking rack for 10 minutes.

18. Remove from the pan and let cool completely.

19. Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes.

20. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes.

21. Let cool.

22. Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

23. 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.

24. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer.

25. 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.

26. 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.

27. Add the apple schnapps and cook for 30 seconds longer.

28. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.


Nutrition Information:

Quickview
1158k Calories
13g Protein
62g Total Fat
138g Carbs
8% Health Score
Limit These
Calories
1158k
58%

Fat
62g
97%

  Saturated Fat
38g
239%

Carbohydrates
138g
46%

  Sugar
106g
118%

Cholesterol
467mg
156%

Sodium
392mg
17%

Alcohol
1g
7%

Get Enough Of These
Protein
13g
27%

Vitamin A
11380IU
228%

Selenium
29µg
43%

Vitamin B2
0.71mg
42%

Manganese
0.77mg
39%

Phosphorus
332mg
33%

Folate
104µg
26%

Calcium
257mg
26%

Vitamin B1
0.34mg
23%

Vitamin E
3mg
20%

Vitamin D
2µg
19%

Iron
3mg
18%

Vitamin B12
1µg
18%

Vitamin B5
1mg
18%

Vitamin K
16µg
16%

Potassium
466mg
13%

Fiber
3g
13%

Zinc
1mg
12%

Vitamin B6
0.22mg
11%

Magnesium
43mg
11%

Vitamin B3
2mg
10%

Copper
0.18mg
9%

Vitamin C
3mg
5%

covered percent of daily need
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The Arabs invented caramel.

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