Thursday, December 10, 2015

Pumpkin Spice Bread Pudding

We're a little past pumpkin spice season, but you should definitely still make this bread pudding! I forget how super simple bread pudding is until I actually make it, and then I am very happy.  This dish takes the usual bread pudding formula and switches it up with added pumpkin puree, pumpkin spices, and mini chocolate chips (because why not?!).  The dish is super decadent and delicious, and absolutely perfect with a scoop of vanilla ice cream on top.  Take things over the top with a homemade caramel sauce -- this one is from the Baked Elements cookbook.  Although making your own caramel sauce can sound a little intimidating, it's actually pretty easy - just be careful when you add the liquid at the end since it can bubble up.

Pumpkin Spice Bread Pudding

1 T butter
White sugar
6 large eggs
3 cups half and half
2/3 cup pumpkin puree
1/2 cup brown sugar
1 T pumpkin pie spice
1-pound loaf brioche, stale or lightly toasted, cubed
1/2 cup mini chocolate chips (or more, however you like)

For the caramel:
3/4 cups sugar
2 T corn syrup
1/2 stick butter, softened and cut into small cubes
3/4 cup heavy cream
Generous pinch of salt

1. Preheat the oven to 375 degrees.  Grease a large baking pan with the butter, and then dust with sugar.
2. Whisk together the eggs, cream, purmpkin, brown sugar, and pie spice. Add the bread, and toss to combine.  Transfer to the prepared pan and sprinkle with chocolate chunks.  Bake 40-45 minutes.
3. Make the caramel sauce.  In a medium saucepan, combine wht sugar and corny syrup with 1/4 cup water.  Stir gently, cooking over medium-high heat, until the sugar dissolves.  Increase heat to high, and, without stirring, allow the mixture to boil.  Once it is a rich caramel color, remove from heat.  Stir in the butter and cream.  Stir to make sure everything is smooth, and use immediately or store in the fridge (microwave briefly to use).

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