- 6
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.
Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
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.
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