Q1: This recipe seems very complicated. Is there any way to simplify it?

Yes. While the from-scratch version is spectacular, you can create a delicious, simpler version with a few shortcuts. You can use a high-quality, store-bought pumpkin loaf or pound cake instead of making the bread from scratch. You can also use a high-quality, store-bought salted caramel sauce and crème anglaise (often found in the refrigerated dessert section) instead of making your own.

Q2: What is a crème anglaise, and how is it different from a regular pudding?

Crème anglaise is a classic French dessert sauce. It is a light, pourable, "stirred" custard made on the stovetop from egg yolks, sugar, and milk or cream. It is the base for many other desserts, including French vanilla ice cream! A baked pudding or custard, like our bread pudding, is baked in the oven until it is firm and set.

Q3: Why do I need to bake the bread pudding in a water bath?

A water bath, or bain-marie , is a classic technique for baking delicate custards. The pan of water creates a very humid, steamy environment in the oven and provides a gentle, even heat. This is the secret that prevents the egg custard from curdling or becoming rubbery, and it results in a wonderfully smooth, silky, and evenly cooked bread pudding.

Q4: My caramel sauce is grainy or it burned. What did I do wrong?

For a smooth caramel, make sure your sugar has completely dissolved before you let it boil. The addition of an acid like the apple cider vinegar in this recipe also helps to prevent crystallization. To prevent it from burning, watch it very carefully. It is done when it is a deep amber color , like an old copper penny. If it starts to smoke, it has gone too far.

Q5: What is the "ribbon stage" for egg yolks?

This is a classic pastry term. When you whisk egg yolks and sugar together for several minutes, the mixture will become very pale in color and will thicken up. You have reached the "ribbon stage" when you can lift the whisk out of the mixture and the batter that falls off of it creates a "ribbon" that sits on the surface for a few seconds before it dissolves back into the mixture

The Ultimate Gourmet Pumpkin Bread Pudding

An elaborate and decadent dessert featuring three distinct from-scratch components: pumpkin bread pudding, a spicy caramel apple sauce, and a vanilla bean crème anglaise. The main dish is a rich bread pudding made by soaking cubes of homemade, spiced pumpkin bread in a pumpkin-bourbon custard and then baking it gently in a water bath. The finished pudding is served warm, accompanied by a classic crème anglaise and a complex caramel sauce infused with apple and warm spices like cinnamon, star anise, and ginger.

Author: Grace
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 6 hours (includes cooling and chilling times)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking, Making Custard, Making Caramel
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Bread:
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
For the Bread Pudding:
2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
For the 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
For the Spicy Caramel Apple Sauce:
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

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Instructions

Make the Pumpkin Bread: Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan. Whisk together the dry ingredients. In a stand mixer, beat the butter, sugar, and oil. Add the pumpkin, then the eggs one at a time. Slowly add the flour mixture and water. Pour into the pan and bake for 60-75 minutes. Cool completely, then cut into 1/2-inch cubes. Toast the cubes in a 325°F oven for 20 minutes.
Make the Vanilla Bean Creme Anglaise: Bring the half-and-half and vanilla to a simmer. In a bowl, whisk the yolks and sugar. Slowly whisk in the hot half-and-half. Return the mixture to the pot and cook, stirring, until it coats the back of a spoon. Strain into a bowl set over an ice bath and stir until chilled. Refrigerate for at least 1 hour.
Make the Spicy Caramel Apple Sauce: Simmer the cream, apple juice, and spices together. Let steep for at least 20 minutes, then strain. In a separate saucepan, cook the sugar, water, and vinegar over high heat until it turns a deep amber color (about 8 minutes), without stirring. Slowly whisk in the warm cream mixture. Add the apple schnapps and cook for 30 seconds.
Make the Bread Pudding: Preheat the oven to 325°F. In a saucepan, bring the cream, milk, and vanilla bean/seeds to a simmer.
In a large bowl, whisk together the yolks, sugar, maple syrup, and pumpkin puree. Slowly whisk in the hot cream mixture, then whisk in the bourbon. Strain the custard.
Scatter the toasted pumpkin bread cubes in a buttered 9×13-inch baking dish. Pour the custard over the bread and let it soak for 15 minutes.
Place the baking dish inside a larger roasting pan and create a water bath by pouring hot water into the larger pan until it comes halfway up the sides of the baking dish.
Bake for about 1 hour, until the sides are puffed and the center jiggles slightly.
To Serve: Remove the pudding from the oven and let it cool for at least 30 minutes. Spoon some of the crème anglaise into a bowl, top with a piece of the warm bread pudding, and drizzle with the caramel sauce. Top with whipped cream.

Notes

This is a complex, multi-part recipe perfect for a special occasion. Many components, like the sauces and the bread, can be made in advance.
Baking the bread pudding in a water bath (bain-marie) is a crucial step that ensures a gentle, even heat for a delicate, custardy texture.
When making the caramel, be very careful when adding the warm cream mixture to the hot sugar, as it will bubble up aggressively.

Nutrition

Serving Size: 1 serving
Calories: 800-1000
Sugar: 70-90 g
Sodium: 300-450 mg
Fat: 45-60 g
Saturated Fat: 28-35 g
Trans Fat: 0 g
Carbohydrates: 80-100 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 300-400 mg

Find it online: https://www.eatswithsoul.com/pumpkin-bread-pudding/