A classic bread pudding with a Thanksgiving feel.
ingredients
ingredients
method
step-by-step directions

Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce

  • FOR THE BREAD PUDDING:
  • Pinch of Salt
  • 1 cup Heavy Cream
  • 1 cup Canned Pumpkin
  • 3/4 cup Whole Milk
  • 1/2 cup Sugar
  • 3 Large eggs
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Nutmeg
  • 6 cups Crusty bread or day-old bread cut into 1-inch cubes
  • 1 cup Toasted Pecans
  • 1 Unsalted butter stick melted
  • 1 cup Dark Chocolate Chips
  • .
  • .
  • FOR THE SABAYON:
  • 4 Egg yolks
  • 4 tablespoon Sugar
  • 3 ounces Bourbon
  • 2 cup Heavy Cream
step-by-step directions
  • FOR THE BREAD PUDDING: Preheat oven to 325°F with rack in middle.
  • Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
  • Toss bread cubes and pecans with butter in another bowl. Fold in the chocolate then add pumpkin mixture and toss to coat. Transfer to an 9-inch square baking dish and bake until custard is set, about 45 minutes. Serve with Bourbon sabayon and ice cream.
  • FOR THE BOURBON SABAYON: Whisk together the yolks, sugar, and bourbon over a double boiler until mixture coats the back of a spoon. Remove from heat and allow to cool. In a separate mixing bowl whisk the heavy cream until it becomes like and fluffy, like whipped cream. Fold the bourbon mixture into the whipped cream. Keep cool until ready to use.
Similar categories: Desserts Courses & Meals
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