Time for some more pumpkin recipes because why not, right? It's October, and gosh darn it I will eat as much pumpkin as I can! Yesterday we started off with a good main dish, so today let's look at a fantastic dessert: pumpkin bread pudding.
Pumpkin Bread Pudding
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup plus 2 tablespoons packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups 1/2-inch cubes egg bread
- 1/2 cup golden raisins
Preheat the oven to 350 degrees. Whisk the half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract into a large bowl and blend. Fold in the bread cubes, then stir in the golden raisins. Transfer the mixture to a glass baking sit and let stand for 15 minutes. Bake the bread pudding about 40 minutes or until a toothpick or skewer can be inserted into the center and come out clean.
Spicy Caramel Apple Sauce
- 1 cup heavy cream
- 1/2 cup apple juice
- 1 star anise
- 1-inch pies fresh ginger, peeled and chopped
- 4 whole cloves
- 2 cinnamon sticks
- 1/8 teaspoons ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple schnapps
Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan. Bring the mixture to a simmer, then remove from the heat and let it steep for at least 20 minutes. Strain the mixture into a clean, new saucepan and place it over low heat.
In a medium saucepan, combine sugar, water, and vinegar over high heat. Cook WITHOUT STIRRING until it's a nice, amber color (about 8 minutes). Slowly whisk in the warm cream a little at a time until it's nice and smooth. Add the apple schnapps and cook for another 30 seconds, then transfer to a bowl and keep it warm.
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
Bring the half-and-half and vanilla bean with the seeds to a simmer in a medium sauce pan. In a bowl, whisk together the yolks and sugar until you get to the pale ribbon stage. Slowly whisk in the hot half and half, then return the mixture to the pot. Lower the heat to medium and stir constantly with a wooden spoon until the mixture coats the back. Strain it into a bowl and set over an ice bath. Stir until it's chilled, then cover and refrigerate for at least an hour.