Mohamed Shili This delicious Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise is a comforting, creamy dessert perfect for any occasion. It’s easy to make, using simple ingredients you likely already have on hand. The combination of pumpkin bread, rich custard, and warm caramel sauce is truly irresistible!
Ingredients Needed:
- 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
- Vanilla Bean Creme Anglaise
- The spicy Caramel Apple Sauce
- Freshly whipped cream
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 (scant 1 cup) canned unsweetened pumpkin puree
- 2 large eggs
- 2/3 cup water
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
Spicy Caramel Apple Sauce:
- 1 cup heavy cream
- 1/2 cup apple juice
- 1-star anise
- 1-inch piece of 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
How To Make Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise?
- Prepare the Custard: Preheat the oven to 160°C. In a small saucepan, combine the heavy cream, milk, vanilla bean, and seeds over medium heat. Bring to a simmer. In a large bowl, whisk the egg yolks, sugar, maple syrup, and pumpkin puree. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and stir in the bourbon. Strain the custard into a clean bowl.
- Soak the Bread: Butter a 23x33cm baking dish and scatter the toasted pumpkin bread cubes in it. Pour the custard over the bread, pressing down to submerge it. Let it sit for 15 minutes.
- Water Bath and Bake: Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. Bake for about 1 hour, until the sides are puffed and the center jiggles slightly.
- Cool and Serve: Remove from the oven and water bath. Let it cool for at least 30 minutes before serving. Spoon Vanilla Bean Creme Anglaise into a shallow bowl, top with the bread pudding, and drizzle with Spicy Caramel Apple Sauce. Finish with freshly whipped cream.
- Prepare the Pan: Preheat the oven to 175°C. Butter or spray a 23cm loaf pan.
- Mix Dry Ingredients: In a small bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves.
- Make the Batter: In a mixer, beat the butter, sugar, and oil at high speed for 1 minute. Add pumpkin puree and mix. Add eggs one at a time, mixing after each. On low speed, slowly add the dry ingredients and water. Mix until just combined.
- Bake the Bread: Spread the batter in the prepared pan and bake for 60-75 minutes until a toothpick comes out clean. Let it cool for 10 minutes in the pan, then cool completely on a rack.
- Toast the Bread: Slice the bread in half lengthwise, then cube into 1.5cm pieces. Spread on a baking sheet and bake at 160°C for 20 minutes, turning once until lightly toasted. Let cool.
- Heat the Cream: In a saucepan, bring the half-and-half and vanilla bean to a simmer.
- Whisk the Yolks: In a bowl, whisk the egg yolks and sugar until pale. Slowly whisk in the hot half-and-half.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it coats the back of a spoon. Strain into a bowl and set over an ice bath. Stir until chilled, then refrigerate for at least 1 hour.
- Simmer the Spices: In a saucepan, combine the cream, apple juice, star anise, ginger, cloves, cinnamon, and nutmeg. Bring to a simmer, then remove from heat and let steep for 20 minutes.
- Make the Caramel: In another saucepan, combine sugar, water, and vinegar. Cook over high heat until deep amber, about 8 minutes. Slowly whisk in the warm cream mixture. Continue whisking until smooth. Add apple schnapps and cook for 30 more seconds. Keep warm or refrigerate for up to 2 days, reheating before serving.
Recipe Tips:
- Soak the Bread Well: Let the pumpkin bread cubes sit in the custard for at least 15 minutes. This helps them absorb the custard for a rich, creamy texture.
- Use Fresh Whipped Cream: Freshly whipped cream adds a light, airy texture that complements the rich pudding. Don’t use store-bought for the best taste.
- Check the Custard’s Consistency: When making the custard, make sure it thickens enough to coat the back of a spoon. If it’s too thin, the pudding won’t set properly.
- Toast the Bread: Toasting the pumpkin bread cubes before adding them to the custard helps prevent them from becoming soggy and ensures a nice texture in the final pudding.
- Make the Caramel Sauce Ahead: You can prepare the spicy caramel apple sauce a day or two in advance. It saves time and the flavors will deepen when stored.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover pudding to room temperature, then store it in the fridge for up to 3 days.
- Freeze: You can freeze the bread pudding (without the sauces). Wrap it well and freeze for up to 1 month.
- Reheat: You can reheat the bread pudding in a pan over low heat. Add a splash of milk or cream to keep it moist, and stir gently until warmed through.
Nutrition Facts:
- Calories: 296 kcal
- Total Fat: 15.5 g
- Saturated Fat: 8.5 g
- Cholesterol: 105 mg
- Sodium: 150 mg
- Potassium: 150 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 3 g
Try More Bobby Flay Recipes:
- Bobby Flay Pumpkin Bread Pudding
- Bobby Flay Caramel Apple Cheesecake
- Bobby Flay Pumpkin Bread
- Banana Bread with Vanilla Bean “Pecan Butter”
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
Description
This delicious Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise is a comforting, creamy dessert perfect for any occasion. It’s easy to make, using simple ingredients you likely already have on hand. The combination of pumpkin bread, rich custard, and warm caramel sauce is truly irresistible!
Ingredients
Pumpkin Bread:
Vanilla Bean Creme Anglaise:
Spicy Caramel Apple Sauce:
Instructions
- Prepare the Custard: Preheat the oven to 160°C. In a small saucepan, combine the heavy cream, milk, vanilla bean, and seeds over medium heat. Bring to a simmer. In a large bowl, whisk the egg yolks, sugar, maple syrup, and pumpkin puree. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and stir in the bourbon. Strain the custard into a clean bowl.
- Soak the Bread: Butter a 23x33cm baking dish and scatter the toasted pumpkin bread cubes in it. Pour the custard over the bread, pressing down to submerge it. Let it sit for 15 minutes.
- Water Bath and Bake: Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. Bake for about 1 hour, until the sides are puffed and the center jiggles slightly.
- Cool and Serve: Remove from the oven and water bath. Let it cool for at least 30 minutes before serving. Spoon Vanilla Bean Creme Anglaise into a shallow bowl, top with the bread pudding, and drizzle with Spicy Caramel Apple Sauce. Finish with freshly whipped cream.
- Prepare the Pan: Preheat the oven to 175°C. Butter or spray a 23cm loaf pan.
- Mix Dry Ingredients: In a small bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves.
- Make the Batter: In a mixer, beat the butter, sugar, and oil at high speed for 1 minute. Add pumpkin puree and mix. Add eggs one at a time, mixing after each. On low speed, slowly add the dry ingredients and water. Mix until just combined.
- Bake the Bread: Spread the batter in the prepared pan and bake for 60-75 minutes until a toothpick comes out clean. Let it cool for 10 minutes in the pan, then cool completely on a rack.
- Toast the Bread: Slice the bread in half lengthwise, then cube into 1.5cm pieces. Spread on a baking sheet and bake at 160°C for 20 minutes, turning once until lightly toasted. Let cool.
- Heat the Cream: In a saucepan, bring the half-and-half and vanilla bean to a simmer.
- Whisk the Yolks: In a bowl, whisk the egg yolks and sugar until pale. Slowly whisk in the hot half-and-half.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it coats the back of a spoon. Strain into a bowl and set over an ice bath. Stir until chilled, then refrigerate for at least 1 hour.
- Simmer the Spices: In a saucepan, combine the cream, apple juice, star anise, ginger, cloves, cinnamon, and nutmeg. Bring to a simmer, then remove from heat and let steep for 20 minutes.
- Make the Caramel: In another saucepan, combine sugar, water, and vinegar. Cook over high heat until deep amber, about 8 minutes. Slowly whisk in the warm cream mixture. Continue whisking until smooth. Add apple schnapps and cook for 30 more seconds. Keep warm or refrigerate for up to 2 days, reheating before serving.
Notes
- Soak the Bread Well: Let the pumpkin bread cubes sit in the custard for at least 15 minutes. This helps them absorb the custard for a rich, creamy texture.
- Use Fresh Whipped Cream: Freshly whipped cream adds a light, airy texture that complements the rich pudding. Don’t use store-bought for the best taste.
- Check the Custard’s Consistency: When making the custard, make sure it thickens enough to coat the back of a spoon. If it’s too thin, the pudding won’t set properly.
- Toast the Bread: Toasting the pumpkin bread cubes before adding them to the custard helps prevent them from becoming soggy and ensures a nice texture in the final pudding.
- Make the Caramel Sauce Ahead: You can prepare the spicy caramel apple sauce a day or two in advance. It saves time and the flavors will deepen when stored.
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise