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| The best dessert, but oops... i forgot to add the schlag for the photo op! |
This is it!!!
I think this must be my very favorite dessert to make, because...
- it's so easy;
- chocolate... bread... what more does a person need/want?
- people haven't stopped asking me for the recipe!
I made some slight modifications to Bobby Flay's Pumpkin Bread Pudding, such as using freshly made dulce de leche (OMG! you can eat it with a spoon directly from a jar in the fridge!) with fresh whipped cream instead of Bobby's Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise. Also, i did the ultimate... i added small chunks of dark chocolate bits. Oh... and i substituted brioche rolls instead of his pumpkin bread. The modifications can be endless. I'd love to know what you're going to do to make it your bread pudding!
NOTE: As good as this dessert is, and as good as it may look, i continue to forget to add the whipped cream (schlag) and powdered sugar to the one plated for pictures. Just imagine...
Ingredients -
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, seeds scraped
- 6 large egg yolkls
- 1/2 cup granulated sugar
- 3 tablespoons pure maple syrun
- 1 cup pure canned pumpkin puree
- 2 tablespoons bourbon
pumpkin breadI prefer brioche or about 10 brioche rolls- chopped semi-sweet chocolate chunks
- sprinkling of walnuts
- confectioners sugar (just to sprinkle on top)
- Dulce de leche (recipe to follow)
- Fresh whipped cream, or schlag
Preheat the oven to 325 degrees F°.
Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl.Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon.
Strain the custard into a clean bowl. (I have no idea what this is for, so i didn't do it.)
Scatter the bread cubes in a buttered 9 by 13-inch baking glass baking dish.
Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard.
Let sit for 15 minutes to allow the bread to soak up some of the custard.
Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish.
Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
Spoon some of the bread pudding onto a plate and drizzle with the dulce de leche.
Top with freshly whipped cream.
Bread pudding is best served warm.
Buon appetito!
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