Ah, I figured that would get your attention! 🙂 We are going to take that wholesome loaf of pumpkin bread, and turn it into something naughty, but oh so good.
DECADENT PUMPKIN BREAD PUDDING
One loaf pumpkin bread (recipe here)
3 cups half-and-half
1 vanilla bean
6 egg yolks
1/2 cup sugar
3 tablespoons maple syrup
1 cup fresh cooked pumpkin, mashed (or canned pumpkin)
2 tablespoons Irish whiskey
2 cups half-and-half
1 vanilla bean
5 egg yolks
1/3 cup sugar
CARAMEL APPLE SAUCE
1/2 cup cream
1/2 cup apple cider
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon cinnamon
17 ounce jar caramel (recommend Mrs. Richardson’s butterscotch caramel)
Preheat oven to 350 degrees. Take the loaf of pumpkin bread and cut it into cubes, approximately 1-inch each. Put cubes on a cookie sheet and toast in 350 degree oven for about 15 minutes. Remove.
Slice 1 vanilla bean lengthwise and scrape seeds. In a saucepan add the bean and seeds to the 3 cups half-and-half and bring to a simmer over medium-low heat. (Do not let it boil).
In a bowl, beat together the 6 egg yolks, 1/2 cup sugar, maple syrup and mashed pumpkin. SLOWLY add the simmering half-and-half to the egg mixture, beating constantly. (If you add it too fast, you’ll cook the eggs and end up with a lumpy mess.) Remove the vanilla bean and add the whiskey.
Spray a dish with nonstick cooking spray (Baker’s Joy), using either a 12-inch pie pan or a 9 X 13 baking dish. Place the pumpkin bread cubes in the dish. Pour the custard over the pumpkin bread. (I don’t strain this custard because using fresh pumpkin you’d lose all the tasty bits of pumpkin in the strainer.) Let it sit for 15 minutes to allow the bread soak up the liquid.
Bake at 350 degrees for an hour. Remove from oven and let cool for 30 minutes before serving.
While the pumpkin bread pudding is baking, make the vanilla cream. Slice 1 vanilla bean lengthwise and scrape seeds. In a saucepan add bean and seeds to 2 cups half-and-half and bring to a simmer.
In a bowl, beat the 5 egg yolks and 1/3 cup sugar until well combined and takes on a lighter yellow hue.
SLOWLY add the simmering half-and-half to the egg mixture, beating constantly. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until it coats the back of a spoon (will be slightly thickened).
Pour the mixture through a strainer into a bowl, and place that bowl in a larger bowl that’s filled with ice and water. (See pics below). Stir cream until cool, remove smaller bowl from larger bowl, cover with plastic wrap and refrigerate an hour. (The ice/water in the larger bowl allows the cream in the smaller bowl to cool quickly–just don’t let the water get into the cream.)
Now, make the caramel apple sauce. In a saucepan place the 1/2 cup cream, 1/2 cup apple cider, ginger, nutmeg, cloves and cinnamon and bring to a simmer, stirring occasionally, for 15 minutes. Add the jar of caramel and stir until combined.
Once the bread pudding has cooled sufficiently, slice and serve with a drizzle of vanilla cream and a drizzle of caramel apple sauce.