BOURBON PUMPKIN BREAD PUDDING WITH BOURBON SAUCE
Bread pudding is all grown up thanks to the addition of bourbon to our Bourbon Pumpkin Bread Budding. What better way to stave off the chill of a cool autumn evening?
Provided by By Bree Hester
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 19
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix bread cubes and pecans; set aside.
- In large bowl, beat half-and-half, 1/4 cup bourbon, the pumpkin, brown sugar, 1/4 cup granulated sugar, the eggs, 1 teaspoon vanilla, the cinnamon, ginger, nutmeg and allspice with whisk. Pour custard into baking dish. With spoon, press bread cubes and pecans into custard. Let stand 30 minutes.
- Heat oven to 350°F. Bake bread pudding 45 minutes or until top is golden brown.
- Meanwhile, in 2-quart saucepan, stir together milk and whipping cream. Cut vanilla bean in half; scrape out seeds. Add seeds and bean to milk mixture. Heat to simmering over low heat. In medium bowl, beat egg yolks and 3 tablespoons granulated sugar with whisk. Slowly pour warm milk mixture into egg yolk mixture, stirring constantly. Return mixture to saucepan. Cook and stir over low heat until sauce begins to thicken. Strain sauce into small heatproof pitcher or bowl; discard vanilla bean. Stir 1/4 cup bourbon into sauce. Refrigerate until serving time.
- Cut warm bread pudding into squares; serve with bourbon sauce.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN BREAD PUDDING
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
- In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
- Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.
PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
BOURBON-SPIKED PUMPKIN BREAD PUDDING (CROCK POT)
This scrumptious-looking recipe just cries out "Autumn!" It's from Fresh from the Vegetarian Slow Cooker by Robin Robertson. She says it's "great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie." I can't wait to try it!
Provided by Kree6528
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
- In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
- In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
- Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
- Cover and cook on Low for 3 hours, until firm.
- Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.
Nutrition Facts : Calories 217.6, Fat 0.9, SaturatedFat 0.2, Sodium 267.7, Carbohydrate 44.3, Fiber 1.3, Sugar 28.6, Protein 2.6
PUMPKIN-BOURBON PUDDING
Steps:
- Preheat oven to 375 degrees F. In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.
- Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.
- In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).
- In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
- Bake about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN BREAD PUDDING WITH BOURBON VANILLA SAUCE
This is a recipe from Use Real Butter, adapted from Smitten Kitchen, adapted from Gourmet Magazine, October 2007.
Provided by Chilicat
Categories Dessert
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
- Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
- For the Custard:.
- Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.
Nutrition Facts : Calories 619.2, Fat 48.5, SaturatedFat 28.8, Cholesterol 372.8, Sodium 336.1, Carbohydrate 38.1, Fiber 1.2, Sugar 33.5, Protein 7.4
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
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