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American cuisine

Easy

Pumpkin Bread Pudding

Chef Eve Bergazyn

Chef Eve Bergazyn

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Pumpkin Bread Pudding

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Individual pumpkin bread puddings are so versatile! with all those flavors of a pumpkin pie. The toasty warm spices make the rich custard and soft cushions of bread a delicious after-dinner sweet with drizzles of homemade whiskey caramel sauce. you can also eat as a snack or serve up as an alternative to breakfast or with a cup of tea with friends.

Recipe

PRE TIME: 3 hr 20 min

COOKING TIME: 30 min

TOTAL TIME: 3 hr 50 min

2 SERVING

Ingredients:

2 cup Heavy cream
2 cup Milk
1/2 tsp. Ginger, minced
1 cup Granulated sugar
4 large Egg
2 tsp. Vanilla extract
1/2 large Orange zest
1/8 tsp. Nutmeg
1/2 tsp. Salt
1/2 tsp. Cinnamon powder
2/3 cup Brown sugar
2½ cup Pumpkin puree
4 cup White bread cubes
【Topping】
1 tsp. Turbinado sugar
1 tbsp. Pumpkin seeds
【Bourbon Toffee Sauce】
2/3 cup Dark brown sugar
2 oz. Butter
1/2 cup Lemon juice
1/2 tsp. Salt
1/2 tsp. Vanilla extract
1/2 cup Heavy cream
1½ tbsp. Bourbon

Directions:

Step 1

Step 1

1

Scald cream, milk, grated ginger, and granulated sugar in a saucepan.

Step 2

Step 2

2

In a large bowl, whisk together eggs, vanilla, orange zest, nutmeg, cinnamon, and brown sugar.

Step 3

Step 3

3

Stream cream mixture into the bowl, whisking.

Step 4

Step 4

4

Add squash and blend to mix together using a hand mixer or whisk. (Be careful! The mixture will be hot.)

Step 5

Step 5

5

Add bread cubes, then stir and let sit in the fridge for two hours, and up to a day.

Step 6

Step 6

6

To bake, spray a muffin/cupcake tin or 9”x13” baking dish with oil.

Step 7

Step 7

7

Scoop into cups or pour into dish.

Step 8

Step 8

8

Top with pumpkin seeds or turbinado sugar, if desired.

Step 9

Step 9

9

Bake in 325°F/170°C oven until set in the center, 25-30 minutes for muffins, 35-40 minutes for a large pan.

Step 10

Step 10

10

Heat dark brown sugar, butter, and lemon juice in a saucepan on medium heat.

Step 11

Step 11

11

Cook until a thermometer inserted in the middle reaches 280°F/138°C.

Step 12

Step 12

12

Turn off heat and carefully add salt, vanilla, cream, and bourbon.

Step 13

Step 13

13

Stir together, then return to heat and bring to a simmer, whisking until smooth.

Step 14

Step 14

14

Remove from burner and store in a heat-proof container for up to a week. Reheat and pour over warm bread puddings to serve.

Step 15

Step 15

15

Remove 【Pumpkin Bread Pudding】and cool to room temperature.

Step 16

Step 16

16

Run a knife around the outside of each bread pudding and flip onto a parchment-lined cutting board to remove from the pan.

Step 17

Step 17

17

Top with toffee sauce to serve.

Step 18

Step 18

18

Enjoy!