Bobby Flay's Pumpkin Bread Pudding

By amaliana

Ingredients

• Unsalted butter, for the pan
• 8 cups 1/2-inch cubed Pumpkin bread(see recipe and note)
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and seeds scraped
• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons pure maple syrup
• 1 cup canned pumpkin puree(not pie filling)
• 2 tablespoons bourbon
• Freshly whipped cream, for serving
• Spicy Caramel Apple Sauce (see recipe)
• Shelled pumpkin seeds(optional) for garnish

Details

Servings 8

Preparation

Step 1

Preheat the oven to 325F. 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 into a small saucepan over medium heat and bring to a simmer.
Whisk together the yolks, sugar, maple syrup, and pumpkin pueee 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 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.

Note: If you don't want to make pumpkin bread, you can also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon raisin bread would also work with the recipe.

Pumpkin Bread
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree
2 large eggs

Preheat the oven to 350F. Butter a 9-inch loaf pan.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves in a small bowl.
Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
Add the pumpkin puree(not flavored pie filling) and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup 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, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Makes 1 9-inch loaf.

Spicy Caramel Apple Sauce

1 cup heavy cream
1/2 cup apple juice
1 star anise
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves
2 cinnamon sticks
1/8 teaspoon freshly grated nutmeg
1 1/2 cups sugar
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

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, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully 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.
Makes about 2 cups.