This Pumpkin Bread Pudding with boozy apple caramel sauce is such a stunner! Not only in looks but also in taste! Have some spare roasted pumpkin? Try this for sure!
Turns out I have more Pumpkin recipes than I imagined 🙂 I considered taking a break from all this Pumpkin but then I thought why limit the awesomeness? This pumpkin bread pudding with boozy apple caramel sauce was made because I had some spare roasted pumpkin at home!
I have always been a fan of bread puddings, the eggy buttery deliciousness and the use of old bread always gives me comfort. It makes me feel warm inside out, you might think, I am mad, but the use of leftovers to create something stunning always does that to me.
It makes me wonder that of all the talk of upcycle of reuse or toe to tail or leaf to root. This is how really our grandparents used to eat. Nothing got wasted, nothing got thrown away.
This Pumpkin bread pudding is almost a representation of that particular thought – Waste Nothing! After all the testing for the client, I was still left with some roasted pumpkin. There was an apple which was looking with those “don’t let me die!” eyes and then there were a week old sweet buns sulking in the back of the fridge at their loneliness. So I decided to put them all together and make this delicious Pumpkin Bread Pudding with a boozy (well that is the fun, accept it!) apple caramel sauce. Make this for Halloween or for Diwali or why wait for a reason or occasion anyways 🙂 ? Try this right away!
Recipe adapted from Epicurious
Some more awesome ways to use pumpkin in your food
Pumpkin Bread Pudding With Boozy Apple Caramel Sauce
For the Boozy Apple Caramel Sauce
- 1 cup heavy cream
- 1/2 cup apple juice
- 1 Star anise
- 1 inch ginger fresh , peeled and chopped
- 2 cloves
- 1 inch cinnamon sticks
- 1/8 teaspoon nutmeg freshly grated
- 1 1/2 cups sugar
- 1 tablespoon apple cider vinegar
- 1/4 cup baileys cream irish
For the Pumpkin Bread Pudding
- 4 cups bread cubed Old
- 1 cups heavy cream
- 1/2 cup milk
- 1 vanilla bean
- 4 eggs yolk large
- 3 tbsps honey / Maple Syrup
- 1/2 pumpkin puree
To make the sauce
- In a sauce pan, add cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg and bring to a boil. Let it simmer for 2-3 minutes and remove from the heat and let steep for at least 20 minutes. Strain the mixture into a another saucepan and place back over very low heat while you make the caramel.
- Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until it brown. This will take around 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking. Switch off the heat and add Baileys. Mix well and keep aside. The sauce can be made in advance and refrigerated. Stays well for about 2 hours. Reheat over low heat or microwave before serving.
For the bread pudding
- Preheat the oven to 180 0 C. Butter a 8-inch glass baking dish.
- Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
- Whisk together the yolks, honey and pumpkin puree in a large bowl. Slowly add to the hot cream mixture until incorporated. Discard the vanilla bean and set aside to cool slightly.
- Scatter the bread cubes in the baking dish. Pour the custard over the bread and let it sit down for 10-15 minutes so that the bread soaks up some of the custard.
- Bake in a preheated oven for about 50-60 minutes till custard is set.
- Serve warm with apple caramel sauce and indulge to your heart's content in this warm fall dessert.