Pumpkin Chocolate Swirl Bread Pudding with Crown Maple Caramel Sauceand Vanilla Bean Ice Cream, By Chef Langdon

Printable Recipe

Contest #3 Anything/Everything Pumpkin

Recipe Creator: Chef Langdon


1 cup heavy cream plus 1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs
2 egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsps bourbon
5 cups day-old baguette or crusty bread (I used challah), cubed about 1-inch
6 tbsps (3 oz.) unsalted butter, melted
6 oz Favorite chocolate bar, melted

Preheat oven to 350°F with rack in middle. Toss the bread together with the butter in a large bowl. Set aside. Whisk the pumpkin, milk and cream, sugar, eggs, egg yolks, salt, spices, and bourbon in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour 1/3 of mixture and drizzle with melted chocolate, do this until mixture is all gone. Pour into an 8-inch square baking dish and bake 25 to 30 minutes until custard sets. You can also do this in individual ramekins. The ramekins bake faster, so start checking them after 15 minutes

Crown Maple salted Caramel sauce:
1/4 c unsalted butter
1/2 c brown sugar
3/4 c heavy cream
1/8 tsp course kosher salt
2 oz crown royal maple liquor (or maple bourbon)

Melt butter in heavy medium saucepan over medium heat. Add sugar and crown maple. Whisk until sugar melts and mixture is thick and starting to boil. Slowly pour cream and whisk until incorporated. Bring sauce to a boil, whisking often, though not constantly. Simmer until sauce thickens enough to coat the back of a spoon. Remove from heat. Whisk in coarse salt. Makes about one cup.

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