Michael Symon's Pumpkin Chocolate Bread Pudding with Caramel Sauce

A classic bread pudding with a Thanksgiving feel.

skill level

Easy

time

1-30min

servings

6 to 8

cost

Contributed by : Michael Symon

Pies are delicious, but this bread pudding is wonderful. So try something new this year.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions FOR THE BREAD PUDDING: Preheat oven to 325°F with rack in middle.
step 2

ingredients Pinch of Salt
1 cup Heavy Cream
1 cup Canned Pumpkin
3/4 cup Whole Milk
1/2 cup Sugar
3 Large eggs
1/2 teaspoon Cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Nutmeg

instructions Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
step 3

ingredients 6 cups Crusty bread or day-old bread cut into 1-inch cubes
1 cup Toasted Pecans
1 Unsalted butter stick melted
1 cup Dark Chocolate Chips

instructions Toss bread cubes and pecans with butter in another bowl. Fold in the chocolate then add pumpkin mixture and toss to coat. Transfer to an 9-inch square baking dish and bake until custard is set, about 45 minutes. Serve with Bourbon sabayon and ice cream.
step 4

ingredients 4 Egg yolks
4 tablespoon Sugar
3 ounces Bourbon
2 cup Heavy Cream

instructions FOR THE BOURBON SABAYON: Whisk together the yolks, sugar, and bourbon over a double boiler until mixture coats the back of a spoon. Remove from heat and allow to cool. In a separate mixing bowl whisk the heavy cream until it becomes like and fluffy, like whipped cream. Fold the bourbon mixture into the whipped cream. Keep cool until ready to use.
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