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

Ingredients

  • 4 whole cloves
  • ½ teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • 1 ½ cups granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks
  • ½ cup granulated sugar
  • + 34 more ingredients
    • 1 tablespoon apple schnapps
    • ½ cup water
    • 1-inch piece fresh ginger, peeled and chopped
    • 1 star anise
    • ½ cup apple juice
    • 1 cup heavy cream
    • 1/3 cup pure cane sugar
    • 5 large egg yolks
    • ½ vanilla bean, seeds scraped
    • 2 cups half-and-half
    • 2 large eggs
    • 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
    • ¼ cup vegetable oil
    • 1 ½ cups sugar
    • ½ teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon fine salt
    • 1 ¾ cups all-purpose flour
    • 4 tablespoons unsalted butter, softened, plus more for greasing
    • Freshly whipped cream
    • Spicy Caramel Apple Sauce, recipe follows
    • Vanilla Bean Creme Anglaise, recipe follows
    • Pumpkin Bread, toasted and cubed, recipe follows
    • 2 tablespoons bourbon
    • 1 cup pure canned pumpkin puree
    • 3 tablespoons pure maple syrup
    • 6 large egg yolks
    • 1 vanilla bean, seeds scraped
    • 1 cup whole milk
    • 2 cups heavy cream
    • 2/3 cup water

1. 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. 2. 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. 3. Bring the hal...

View full recipe at SpringPad

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