Well this is going to be my final post in my Thanksgiving prep series and you are in for a treat! I am now working with a great group of food bloggers called "Virtual Potluck". We came together after working together on the Emeril Lagasse book review and we've got some great things in store. Today we are throwing a Thanksgiving Potluck and you're all invited!
We are working with Marx Foods and the theme of our potluck is providing all the sides to complete the perfect Thanksgiving meal. Donna from Cookistry is the host of this potluck so make sure you visit her to get the rest of your meal. You may actually want to go check the other dishes out first because I'm serving dessert!
I am often the one asked to bring desserts to a potluck and I have no problem with that because I love dessert. I love finding new things to make and try not to repeat any one dessert more than a few times. Holiday desserts are especially important because you need to balance it with the rest of the meal but also provide a sweet finish that will make the meal memorable for everyone.
This Pumpkin Bread Pudding will provide the perfect finish to just about any meal and will be especially fitting to complete your Thanksgiving meal. You make your own pumpkin bread to start, which by the way is good enough all by itself! I suggest doubling the bread so you have some extra left over. The bread is then soaked in a vanilla, pumpkin and cream custard before being baked just until set. It's served with a beautiful Vanilla Bean Creme Anglaise. I used fresh vanilla beans from Marx Foods and they have got to be some of the best I have ever used! When I opened the box it was filled with the vanilla fragrance and they did not disappoint. If you'd like some of your own, keep reading below.
The bread pudding is finished off with a spicy Caramel Apple Sauce. It's made spicy with some freshly chopped ginger and other spices. It's a sweet finish and I liked the addition of the ginger to the caramel but it did make the dish quite sweet. I'd go sparingly with the caramel for sure.
I hope you enjoy the potluck and have a fantastic Thanksgiving!
Want to win some of these Marx Vanilla Beans for yourself? Four ways to to enter!
1. Leave a comment on this page telling me your favorite Thanksgiving dish or tradition.
2. Head over to Cookistry check out all of the other posts; leave a comment on one of them and come back here to let me know.
3. Tweet or share the link on facebook about this giveaway leaving a comment here letting me know. Use #virtualpotluck in your tweet.
4. Follow me on either Facebook and/or Twitter....and come back here to let me know
Contest ends Sunday November 27th at midnight EST. Winner will be picked by random generator and announced shortly after.
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
adapted from Food Network
Ingredients2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
Pumpkin Bread:4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
Vanilla Bean Creme Anglaise:2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
Spicy Caramel Apple Sauce:
1 cup heavy cream
1/2 cup apple juice
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
Combine the cream, apple juice, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.