Pumpkin Bread Pudding with Pumpkin Creme Anglaise
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Bake Time: 25-30 minutes Serves: 8-10
Decadent bread pudding packed with pumpkin and pecans then finished with a thick pumpkin cream sauce.
Pumpkin Bread Pudding:
1 cup International Delight Pumpkin Pie Spice Creamer
½ cup whole milk
1 ¼ cups pure pumpkin puree
1 cup packed brown sugar
4 large eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla
½ cup room temperature butter, cubed
1 cup chopped pecans
8-9 cups torn croissants
Pumpkin Creme Anglaise:
2 cups International Delight Pumpkin Pie Spice Creamer
1 teaspoons vanilla extract
6 large egg yolks
¼ cup pumpkin puree
½ cup brown sugar
For Pumpkin Bread Pudding:
Preheat oven to 400 degrees F. Generously grease an 9x9-inch baking dish with butter or cooking spray. Set aside.
In a large bowl whisk together creamer, milk, pumpkin puree, brown sugar, eggs, pumpkin pie spice and vanilla. Set aside.
In a separate large bowl, toss together cubed butter, pecans and torn croissants. Pour custard over bread pieces and stir just until bread is saturated. Add additional milk or creamer, if needed, until the bread is completely saturated.
Pour bread pudding into prepared pan and bake at 350 degrees F, for 25-30 minutes, or until set. Allow bread pudding to cool for at least 15 minutes before serving. Best served warm or at room temperature, topped with Pumpkin Creme Anglaise and additional chopped pecans. Store leftovers for 3-4 days in the refrigerator.
For Pumpkin Creme Anglaise:
Bring the pumpkin creamer and vanilla to a simmer in a medium saucepan. In a medium sized bowl, whisk together the egg yolks and sugar, until smooth and pale. Slowly whisk in the hot cream. Return the mixture to the pot, and bring to a simmer over medium low heat, whisking constantly, until the mixture coats the back of the spoon.
Using a fine mesh strainer, strain cooked cream into a bowl and set in an ice bath to cool. Continue to whisk cream until chilled. Cover with plastic wrap, pressing the plastic wrap directly onto the custard and refrigerate for at least 1 hour before serving. After refrigeration, if the custard is too thick, whisk in additional cream. Store covered in the refrigerator for up to one week.