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by Monika

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Pumpkin Bread Pudding With Boozy Apple Caramel Sauce

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!

 

Pumpkin Bread Pudding

 

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.

 

Pumpkin Bread Pudding

 

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.

 

Pumpkin Bread Pudding

 

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

Whole wheat spiced pumpkin pancakes

Roasted pumpkin hummus

Pumpkin, Couscous & Chickpeas Salad 

Pumpkin Bread Pudding With Boozy Apple Caramel Sauce

Pumpkin Bread Pudding With Boozy Apple Caramel Sauce is a perfect fall dessert. Rock your Halloween or Diwali party with it.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 8 serving

Ingredients
  

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

Instructions
 

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.

Notes

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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