Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce

Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce
Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • kitchenware

  • 8

    x8x2 pan

  • Liquid Measuring Cup

  • Measuring Cup (set)

  • Measuring Spoons

  • .steps ingredients per step instructions.

Directions

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.

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