Wednesday, November 16, 2011
Michael Symon's Pumpkin Chocolate Bread Pudding with Whiskey Sauce 11.16.11
I LOVES me a bread pudding!
And I LOVES me a whiskey sauce!
On the show, Michael made a Caramel Sauce that looked delicious. BUT...
Since the cheesecake had a caramel taste, and the pumpkin pie was "kid friendly", I opted for a more adult Whiskey Sauce.
And it was delicious!
The sauce recipe is very easy...
1 stick of Butter (softened to room Temp)
1 1/2 cup Confectioner's Sugar
2 Egg Yolks
1/2 Cup Bourbon (I like Maker's Mark)
In a small sauce pan over low heat, combine sugar and butter until the butter has melted and the sugar is absorbed. Remove from the heat, add the egg yolks one at a time, whisking the entire time. It is important that the yolks do not cook. Finally, add the whiskey to taste!
As to the brad pudding...
What a great combination, pumpkin savory, with the seasonings of the season, cinnamon and nutmeg. Add the chocolate for sweetness and pecans for nutty roasted aroma and texture.
Simply DELICIOUS and oh so easy to make.
From the recipe posted on the Chew Website (Click HERE), I made a few minor changes
Pre heat the oven to 325 degrees
1 3/4 cup Half and Half
3 large Eggs
1/2 tsp ground Ginger
6 cups Day old Bread cut into 1 inch cubes
1 cup Dark Chocolate Chips
1 cup pureed Pumpkin (can use can)
1/2 cup Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Toasted Pecan Pieces
1 stick melted butter
Whole pecans to garnish
In a Kitchenade mixer or large bowl, combine 1/2 and 1/2, Pumpkin, Sugar, Eggs, and seasonings
Add the Bread Cubes, mix gently (do not mix the cubes so much they reduce to crumbs).
Add the Pecan pieces, melted butter and Chocolate Chips and mix again (carefully)
Transfer to a prepared baking dish, bake for 45 minutes, until the custard is set.
About 15 minutes before it is done, add a few whole pecans to the top for a pretty presentation!
Best served warm and best served with the whiskey sauce!!!
Simply delicious... A bit savory, a bit sweet and a bit whiskey; a real crowd pleaser!