Ingredients
- FOR THE BREAD PUDDING:
- Pinch of Salt
- 1 cup Heavy Cream
- 1 cup Canned Pumpkin
- 3/4 cup Whole Milk
- 1/2 cup Sugar
- 3 Large eggs
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground ginger
- 1/8 teaspoon Nutmeg
- 6 cups Crusty bread or day-old bread cut into 1-inch cubes
- 1 cup Toasted Pecans
- 1 Unsalted butter stick melted
- 1 cup Dark Chocolate Chips
- .
- .
- FOR THE SABAYON:
- 4 Egg yolks
- 4 tablespoon Sugar
- 3 ounces Bourbon
- 2 cup Heavy Cream
Preparation
Step 1
FOR THE BREAD PUDDING: Preheat oven to 325°F with rack in middle.
ingredients Pinch of Salt
1 cup Heavy Cream
1 cup Canned Pumpkin
3/4 cup Whole Milk
1/2 cup Sugar
3 Large eggs
1/2 teaspoon Cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Nutmeg
instructions Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
ingredients 6 cups Crusty bread or day-old bread cut into 1-inch cubes
1 cup Toasted Pecans
1 Unsalted butter stick melted
1 cup Dark Chocolate Chips
instructions Toss bread cubes and pecans with butter in another bowl. Fold in the chocolate then add pumpkin mixture and toss to coat. Transfer to an 9-inch square baking dish and bake until custard is set, about 45 minutes. Serve with Bourbon sabayon and ice cream.
ingredients 4 Egg yolks
4 tablespoon Sugar
3 ounces Bourbon
2 cup Heavy Cream
instructions FOR THE BOURBON SABAYON: Whisk together the yolks, sugar, and bourbon over a double boiler until mixture coats the back of a spoon. Remove from heat and allow to cool. In a separate mixing bowl whisk the heavy cream until it becomes like and fluffy, like whipped cream. Hold the bourbon mixture into the whipped cream. Keep cool until ready to use.