Tuesday, November 22, 2011
I know some people get tired of the traditional pumpkin & apple pies for Thanksgiving. So, if you are looking for a way to incorporate the holiday flavors in a new and different dessert this is a great recipe to try.
While I was cooking P told me he didn't like bread pudding but once he could site, and smell, of this he not only had to taste it but also went back for seconds! I qualify that as a success.
If you have not had a sabayon before it is a creamy sauce made from egg yolks that is just to die for. This bourbon sabayon really makes this dessert top notch!
Pumpkin Chocolate Chip Bread Pudding
Source: The Chew- Michael Symon
Serves 6-8
1 c heavy cream
3/4 c whole milk
3 eggs
1/4 tsp ground ginger
6 c crusty bread cut into 1 inch cubes
1 c canned pumpkin
1/2 c sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 stick unsalted butter, melted
1 c dark chocolate chips
4 egg yolks
3 oz bourbon
4 tbsp sugar
2 c heavy cream
Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes 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.
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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2 comments:
Wow, Niki, how do you have time for such an extravagant dessert with Lucy? Lucky P! I am not a huge fan of pumpkin (ya, I know, sacrilege) but I do love your bourbon sabayon. Yum!
This looks awesome - I have a can of pumpkin in my pantry that I've been itching to use. Now I have a great recipe to try!
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