A New Pumpkin Treat for Thanksgiving
Pumpkin Croissant Bread Pudding with Tipsy Caramel Sauce
- 1 cup milk (skim, 1 per cent, 2 per cent or whole milk — whatever is on hand)
- 1 cup 35 per cent heavy cream
- 1 15-ounce can pure pumpkin
- 1 cup (packed) plus 2 tablespoons brown sugar
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoon ground cinnamon
- 1 1/2teaspoon vanilla extract
- 10 cups of 1/2-inch cubes of croissants (about 10 ounces)
- 1/2 cup golden raisins (can omit or replace with chopped crystallized ginger)
for tipsy caramel sauce
- 1 1/4 cup (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 1/4 cup brandy
- Preheat oven to 350 degrees Fahrenheit.
- Whisk the milk, heavy cream, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in croissant cubes. Stir in golden raisins.
- Transfer mixture to 11-inch by 7-inch glass baking dish. Let stand 15 minutes.
- Bake pumpkin bread pudding until tester inserted into centre comes out clean, about 40 minutes.
- Meanwhile, prepare the caramel sauce.
for caramel sauce
- Melt butter in heavy medium saucepan over medium heat until it is melted.
- Add brown sugar and whisk in cream and brandy and stir until sugar dissolves and sauce is smooth, about three minutes.
- Serve pudding warm with caramel sauce drizzled over top (and whipped cream, if desired).
- Slice the tops off of miniature pumpkins and scoop out the flesh and/or seeds.
- Serve the pumpkin bread pudding inside the miniature pumpkins (you can fill the pumpkins with the bread pudding earlier in the day and then reheat them in a 350-degree Farenheit oven for 10-15 minutes before serving).
- Make sure that you purchase a can of pure pumpkin, not pumpkin-pie filling (which already has sugar and spices added).
This was first published on October 8, 2008 by Dana in the Waterloo Chronicle.
(recipe adapted from Bon Appetit magazine)