Pumpkin Bread Pudding with Bourbon Anglaise Sauce
A fantastic bread pudding that brings in the flavors of fall
|7 1⁄2||Ounce||pumpkin puree|
|1 1⁄2||Cup||dark brown sugar|
|8||Ounce||french bread loaf|
Bourbon Anglaise Sauce
|1⁄2||Cup||bourbon (you may use less or none if desired)|
- In a bowl combine the pumpkin puree, evaporated milk, coconut milk and eggs together and mix well.
- In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well.
- Combine the puree mixture and brown sugar mixture together and blend well.
- Set aside until needed.
- You may leave mixture at room temperature for up to 2 hours.
- Prepare an 8" x 8" baking dish with spray grease.
- Slice the French bread into 1/2" thick cubes and place them into the prepared baking dish.
- Pour about 3/4 of pumpkin custard mixture over the French bread.
- The French bread will float on the pumpkin custard so you will need to gently push down on the bread slices to force the custard mixture to soak into the bread.
- This process may take up to 1 hour.
- As the custard soaks into the bread you may add the remaining custard mixture to the pan.
- You will have to periodically apply pressure to the bread to help the custard mixture soak into the bread.
- When the custard has completely soaked into the bread, sprinkle the chocolate chips and raisins over the top and gently press into the bread.
- Spray the top of the bread pudding with spray grease and cover with tin foil.
- Preheat oven to 400°.
- The bread pudding will need to be baked in a water bath in order to distribute the heat evenly
- Place bread pudding dish in a larger size pan or dish.
- Fill the larger baking dish with about 1" of water.
- Place the pan in the center of the center rack and bake for 20 minutes.
- Reduce the oven temperature to 350° and continue to bake for another 20 minutes or until the center of the bread pudding is slightly firm and there is no liquid present.
- Remove from the oven and let the bread pudding cool for 45 minutes.
- Serve immediately or chill and serve when ready.
Bourbon Anglaise Sauce
- Combine the heavy cream, 1/4 cup of sugar and vanilla extract together in a sauce pan and heat to just before boiling.
- In another bowl, combine 1/4 cup sugar and egg yolks together; mix well.
- When the heavy cream is scalded remove 1 cup and gradually stir it into the egg yolk mixture
- Then poor the egg yolk mixture back into the pan with the remaining heavy cream.
- Whip vigorously over medium heat until sauce becomes thick (consistency should be similar to caramel sauce).
- Remove the sauce from the heat, strain and chill until completely cold, about 1 hour.
- Stir in the bourbon well.
- Serve or cover tightly and store in the refrigerator for up to 3 days.
- Note: Once the egg yolk mixture has been added back to the pot, the process goes quickly.
- It may take a minute for the sauce to start to thicken but once it starts it will become thick immediately.
- Do not leave pan unattended.