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Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Bobby Flay
  • 340 minutes
  • Serves 8

INGREDIENTS

1

1-inch piece Ginger, fresh

1 cup

Pumpkin puree, pure canned

8 oz

Pumpkin puree, canned unsweetened

11

Egg yolk, large

2

Eggs, large

1

Caramel apple sauce, Spicy

3 tbsp

Maple syrup, pure

1 3/4 cups

All-purpose flour

1/2 tsp

Allspice, ground

1/2 tsp

Baking powder

1 tsp

Baking soda

1/3 cup

Cane sugar, pure

1 tsp

Cinnamon, ground

2

Cinnamon sticks

1/2 tsp

Cloves, ground

4

Cloves, whole

2 cups

Granulated sugar

5/8 tsp

Nutmeg, ground

1/2 tsp

Salt, fine

1

Star anise

1 1/2 cups

Sugar

1 1/2

Vanilla bean

1

Vanilla bean creme anglaise

1 tbsp

Apple cider vinegar

1/4 cup

Vegetable oil

1

Pumpkin bread

1/2 cup

Apple juice

4 tbsp

Butter, unsalted

1

Cream, Freshly whipped

2 cups

Half-and-half

3 cups

Heavy cream

1 cup

Whole milk

1 tbsp

Apple schnapps

2 tbsp

Bourbon

1 1/4 cups

Water