Yield: |
6-8 servings |
Active Time: |
25 minutes |
Start to Finish: |
1 hour, 20 minutes |
For this recipe you’ll need:
For the bread pudding:
- 4 cups of French bread or brioche, crust removed, cut into cubes
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 eggs
- 4 egg yolks
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons bourbon or dark rum
- Pinch sea salt
- 1 tablespoon vanilla extract
- Powdered sugar
For the whiskey sauce:
- 1 cup heavy cream
- 1 cup half and half
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon whiskey
Directions:
-
Lay the cubed bread out on a sheet tray and allow to dry for about 2 hours.
-
Preheat the oven to 350°, and butter a large baking dish.
-
Heat the milk and cream in a saucepan over medium-low heat until tiny bubbles appear. Remove from the heat.
-
In a large bowl whisk together the eggs, yolks, pumpkin puree, brown sugar, cinnamon, ginger, bourbon, salt and vanilla.
-
Gradually temper the warm cream and milk mixture into the egg base until well combined.
-
Stir the bread to the custard, and allow the bread to soak in the custard for about 10 minutes, or until the liquid is absorbed.
-
Pour into the prepared baking dish and bake until the custard is set and the bread in middle of dish only slightly jiggles, 35 to 40 minutes. Allow to cool for about 20 minutes.
- While the bread pudding is baking, make the whiskey sauce. In a saucepan, measure together the heavy cream, half and half and vanilla extract or paste. Set over medium-low heat, and cook until steaming.
-
In a medium-size bowl, whisk together the egg yolks and sugar.
-
Gradually temper the warm cream mixture into the egg base until well combined.
-
Return the mixture back to the pot and cook over low heat, stirring constantly, until it coats the back of a spoon. Note: This thick consistency is known as nappé.
-
Whisk in the whiskey, and serve warm with the bread pudding.
