In the Kitchen: Caramelized Pumpkin Bread Pudding

Chef Corey Fesco from Public Kitchen makes Caramelized Pumpkin Bread Pudding with Walnut Brittle and Whiskey Apple.

Chef Corey Fesco from Public Kitchen and Bar for Rhode Island Monthly is making Caramelized Pumpkin Bread Pudding with Walnut Brittle and Whiskey Apple.

INGREDIENTS

Bread Pudding

  • 1/4 loaf of brioche or any bread of your choosing (white bread, wheat bread, sourdough,muffins, croissants,waffles, danish, etc!) cut into 1 x 1 in. cubes
  • 3 eggs beaten
  • 6 oz. Sugar
  • 8 oz. Pumpkin puree
  • 8 oz. Half and half
  • 3/4 t. Ground cinnamon
  • Dash fresh nutmeg
  • 1/2 t. Salt
  • 1/4 t. Ground ginger
  • 3 T caramel sauce( recipe follows.)

Caramel Sauce

  • 1 c. Heavy cream
  • 1/2 t. Vanilla extract
  • Pinch salt
  • 3 oz corn syrup
  • 3 oz sugar
  • 1 oz butter

For the Brittle

  • 4 oz toasted walnuts
  • 3 oz corn syrup
  • 1 oz water
  • Pinch salt
  • 1/2 T butter
  • 1/4 t baking soda
  • For the apples
  • 1 apples, small dice
  • Pinch sugar
  • Pinch salt
  • Pinch cinnamon
  • 1/4 oz whiskey
  • Tiny dash nutmeg

STEPS

Caramelized Pumpkin Bread Pudding

1. Butter a small square baking pan, about 5×5. Preheat oven to 350 °F.
2. Place your cubed bread in a large bowl. Set aside.
3. In a small pot, warm together: cream, pumpkin, sugar, spices, salt, and caramel. Set aside.
4. Pour pumpkin mixture over the beaten eggs and whiskly quickly in order to avoid the overcooking of the eggs.
5. Pour this mixture over the bread cubes let sit for a minute.
6. Pour into your buttered pan and cover with aluminum foil tightly. Bake for 15 mins
7. Let cool. Serve warm.

Caramel Sauce

1. Place heavy cream, vanilla and salt in a small bowl, bring to a steam. Set aside.
2. In a small pot combine sugar, corn syrup. Allow to caramelize.
3. Deglaze sugar with hot cream. Cook until sugar is dissolved. Add butter let cool slightly

Walnut Brittle

1. Take corn syrup and water and allow to boil for a moment in a small pan.
2. Add walnuts stirrig thoroughly and constantly.
3. Once caramelized remove from heat and add baking soda, vanilla, butter, and salt.
4. Stir thoroughly and place on a silicone mat or a greased baking sheet. Let cool

Whiskey Apples

1. In a medium bowl place your chopped apple, whiskey, cinnamon, sugar, and salt. Allow to sit for 15 minutes before serving.

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