Pumpkin Bread Pudding with Bourbon Caramel Sauce and Whipped Cream

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Pumpkin Bread Pudding with Bourbon Caramel Sauce and Whipped Cream

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Puddings & Custards Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE BREAD PUDDING:

1 1-pound loaf challah or firm textured French bread -- cut into 1 1/2 "

cubes (4 1/2 cups)

1 1/2 tablespoons unsalted butter -- softened

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 cup canned unseasoned pumpkin puree

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg -- (a heaping 1/4 tsp)

1/8 teaspoon ground allspice

2 extra large eggs

2 extra large egg yolks

1/3 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

FOR THE BOURBON CARAMEL SAUCE & WHIPPED

CREAM:

2 cups granulated sugar

1 cup water

1 tablespoon strained lemon juice

4 tablespoons unsalted butter -- at room temperature, cut into 4

pieces

2 1/2 cups heavy cream -- well chilled

1/3 cup bourbon

1 tablespoon pure vanilla extract

 

Preheat the oven to 350ºF with a rack at the center position. Place the bread

cubes on a rimmed baking pan and bake for 10 to 15 minutes to dry them out. Use

1/2 tablespoon of the softened butter to coat the inside of the insert of the

slow cooker. Press the bread cubes into the bottom; they should fit snugly, and

the bottom should be thoroughly covered. Turn the slow cooker on high and let

it heat, uncovered, while you prepare the pudding.

 

In a medium saucepan, heat the cream and milk until the mixture is very hot and

starts to bubble, but do not let it boil. Remove from the heat. Place the

pumpkin puree, cinnamon, nutmeg, allspice, eggs, and egg yolks, brown sugar,

vanilla, and slat in a large mixing bowl. Whisk them together well, and then

slowly pour in the hot cream mixture, whisking constantly.

 

Turn the slow cooker down to low. Carefully pour the pumpkin and cream mixture

over the bread and push the bread pieces down beneath the mixture to moisten

them. (They will pop up again; that's okay.) Dot the top with the remaining 1

tablespoon of softened butter. Cover and cook for 3 1/2 hours on low or until

an instant-read thermometer inserted in the center registers 190ºF and a small

knife inserted in the center comes out clean. Turn the slow cooker off and let

the pudding rest, covered, for 30 minutes.

 

While the pudding is cooking, make the Bourbon Caramel Sauce. Have all the

ingredients ready before you begin. Place the sugar, water, and lemon juice in

a large heavy saucepan. (It must have at least a 2-quart capacity because the

mixture will bubble vigorously when the cream and butter are added later, and

you don't want to get burned.) Bring the sugar mixture to a boil over

medium-high heat; sir only until the sugar is dissolved and the syrup is clear.

Continue to boil, without stirring, until the mixture starts to turn an amber

color, which may take as long as 15 to 20 minutes. (Be careful, because it can

burn very easily; if you eyes begin to sting it means it is starting to burn.)

When the mixture has darkened to a rich caramel color, remove it from the heat

and immediately stir in the butter, bit by bit, then 1/2 cup of the heavy cream,

and finally the bourbon and vanilla. Cool to room temperature.

 

While the sauce is cooling, beat the remaining 2 cups of cream with a whisk or

electric mixer until it forms soft peaks.

 

To serve the pudding, scoop it into individual bowls, drizzle on some caramel

sauce, then top with a dollop of whipped cream.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 966 Calories; 58g Fat (54.3% calories

from fat); 11g Protein; 98g Carbohydrate; 3g Dietary Fiber; 291mg Cholesterol;

503mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 1/2 Non-Fat Milk; 11 1/2 Fat; 4 Other Carbohydrates.

 

NOTES : When Emmy made this, I just about swooned. She actually had to grab the

spoon away from me. We're talking seriously amazingly good dessert here. This

is not for someone who is looking for a light end to a meal; it's a real

dessert-lover's dream come true. As far as I'm concerned, you can just forget

about the rest of the meal. Bring on the Pumpkin Bread Pudding, and don't hold

back on the Bourbon Caramel Sauce.

Nutr. Assoc. : 0 26000 0 0 0 4653 0 0 0 0 0 0 5403 0 0 0 0 797 0 0 0 5403