Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce

By Connie

Ingredients

• FOR THE BREAD PUDDING:
• 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
• 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
• kitchenware
• 8 x8x2 pan
• Liquid Measuring Cup
• Measuring Cup (set)
• Measuring Spoons
• .steps ingredients per step instructions.

Preparation

Step 1

Directions

FOR THE BREAD PUDDING:
Preheat oven to 325°F with rack in middle. . 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 Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl. . 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 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. . 4 Egg yolks
4 tablespoon Sugar
3 ounces Bourbon
2 cup Heavy Cream

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. Fold the bourbon mixture into the whipped cream. Keep cool until ready to use.