Pumpkin Bread Pudding with Vanilla Creme Anglaise and Caramel Apple Sauce

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on Oct 18, 2012 in Baked Goods
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Pumpkin Bread Pudding with Vanilla Creme Anglaise and Caramel Apple Sauce

This recipe came HIGHLY recommended by a friend.  It is based on Bobby Flay’s Pumpkin Bread Pudding

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recipe.  I hope to make it this weekend and try it for myself (but, trust me, if my friend Taryn recommends it, it is gooooooo-ood!)

*You can buy good pumpkin bread made – try Trader Joes! – or you can make the recipe on BBAB

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…. just follow the link.

Preheat the oven to 325 degrees F. Combine the cream, coconut milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer

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.

Whisk

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together the yolks, raw sugar, maple syrup
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, and pumpkin puree in a large bowl.  Slowly whisk in the hot cream mixture until combined, remove the vanilla pod
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, and whisk in the bourbon. Strain the custard
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into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish

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. 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

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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

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with the Spicy Caramel
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Apple Sauce. Top with freshly whipped cream. Bread pudding
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is best served warm.

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