Pumpkin Bread Pudding With Apple Cider Butter Sauce Recipes

PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.
• Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.
• Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.
• To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
• While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.
• NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.

PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE RECIPE - (4.4/5)

Steps:

• In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside. Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat. Pour into a 9x13-inch baking dish or 10-12-inch round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30-40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking. To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat-stirring continuously-until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference. While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving. NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE

Steps:

• 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.
• Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
• Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
• Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
• Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
• 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.
• Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
• Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
• Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
• Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
• Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
• Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
• Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE

Steps:

• 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
• 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
• 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
• 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
• 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.