Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise- Courtesy of Bobby Flay
INGREDIENTS
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2 cups heavy cream
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1 cup whole milk
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1 vanilla bean, seeds scraped
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6 large egg yolks
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1/2 cup granulated sugar
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3 tablespoons pure maple syrup
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1 cup pure canned pumpkin puree
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2 tablespoons bourbon
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Pumpkin Bread, toasted and cubed, recipe follows
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Vanilla Bean Creme Anglaise, recipe follows
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Spicy Caramel Apple Sauce, recipe follows
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Freshly whipped cream
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4 tablespoons unsalted butter, softened, plus more for greasing
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1 3/4 cups all-purpose flour
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1/2 teaspoon fine salt
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 1/2 cups sugar
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1/4 cup vegetable oil
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8 ounces (scant 1 cup) canned unsweetened pumpkin puree
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2 large eggs
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2/3 cup water
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2 cups half-and-half
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1/2 vanilla bean, seeds scraped
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5 large egg yolks
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1/3 cup pure cane sugar
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1 cup heavy cream
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1/2 cup apple juice
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1 star anise
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1-inch piece fresh ginger, peeled and chopped
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4 whole cloves
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2 cinnamon sticks
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1/8 teaspoon ground nutmeg
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1 1/2 cups granulated sugar
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1/2 cup water
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1 tablespoon apple cider vinegar
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1 tablespoon apple schnapps
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