PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE
Provided by Bobby Flay
Time 5h40m
Yield 8 servings
Number Of Ingredients 41
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
Provided by Bobby Flay
Categories Bourbon Dessert Bake Thanksgiving Vanilla Pumpkin Fall Winter Party Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
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 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.
SPICY AND MOIST PUMPKIN BREAD
A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.
Provided by kwhicker
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g
BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE
Yield 8
Number Of Ingredients 1
Steps:
- check site
SPICY PUMPKIN BREAD
Make and share this Spicy Pumpkin Bread recipe from Food.com.
Provided by Emily
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350º.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and spices (flour through cloves) in a large bowl.
- Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
- Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans.
- Cool loaves completely; cut each loaf into 12 slices.
- You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
- Check for doneness.
- NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
- I tried it both ways and it wasn't as good.
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.
SPICY PUMPKIN BREAD
I like anything made with pumpkin, but this tender loaf is irresistible. Sometimes, I'll top it with a spicy glaze that feature nutmeg and cinnamon.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; mix well. Combine the dry ingredients. Stir into pumpkin mixture just until moistened. Fold in chocolate chips and walnuts., Spoon into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If desired, combine glaze ingredients; drizzle over cooled loaves.
Nutrition Facts :
WALNUT COATED SPICY PUMPKIN BREAD
An old Cooking Light recipe. This combination of spices is wonderful. I don't recommend substituting pumpkin pie spice for the individual spices - it's not the same. Note to World Tour participants - I believe the ingredients are typical for the Western U.S. where walnuts are grown.
Provided by PanNan
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Lightly spoon flour into measuring cups; level with a knife.
- Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
- Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
- Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
- Cut each loaf into 12 slices.
SPICY PUMPKIN BEER BREAD
To plump raisins cover in boiling water for a few minutes and then drain well and proceed with recipe.
Provided by Marsha Gardner @mrdick1950
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- Preheat oven 350° and grease and flour a (9x5 inch) loaf pan or 4 mini-loaves. Whisk the first 5 ingredients. Mix next 7 ingredients together in another bowl.
- Combine mixtures with a whisk or wooden spoon til just moistened. Fold in nuts and raisins. Pour beer bread batter into pans and bake 65 minutes or til a toothpick inserted in center comes out clean. Cool the beer bread loaves in the pan for 10 minutes, turn out onto wire rack and cool 1 hour before slicing (if using mini-pans to make the spicy pumpkin beer bread, bake 45 minutes or til toothpick comes out clean).
PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE RECIPE | EPICURIOUS.COM
This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
- Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
- Combine the cream, milk, and 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. Discard the vanilla bean and whisk in the bourbon.
- 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.
- 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.
- Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce
- . Sprinkle with pumpkin seeds if desired.
- Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
- BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #breads #vegetables #american #fall #kid-friendly #winter #dietary #gifts #seasonal #quick-breads #number-of-servings #4-hours-or-less
You'll also love