Temperatures are dropping and October is here! The pumpkins are coming out, too. That’s why Chef Susan Swanson from BlueStar decided that this week’s recipe would be a pumpkin bread pudding. She even spices it up with a warm bourbon sauce cooked up, all made using their Platinum Series range. Find the recipe below, and check out the video at the end of the post for in-depth instruction.
Hoping to try some of her recipes? She’ll be coming by Abt’s BlueStar kitchen twice a month (you can find our schedule here complete with what she’ll be making.) The demo will be going on between 4 and 6 pm, and samples are served once we’re finished live streaming.
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (optional: remove the top and bottom). Then use a sharp spoon or ice cream scoop to scrape out all seeds and strings.
Brush pumpkin flesh with oil and sprinkle with salt. Place flesh down on the baking sheet, piercing the skin a few times with a fork to let steam escape.
Bake 45-50 minutes or until a fork pierces the skin with ease. remove pan from the oven and let the pumpkin cool for 10 minutes. Scoop out and set aside.
Preheat oven to 350 degrees F.
Combine and whisk cream, pumpkin, milk, sugar, eggs, salt, orange zest and spices in a bowl.
Toss bread cubes with melted butter in another bowl.
Add pumpkin mixture to bread and toss evenly to coat.
Transfer the mixture to an ungreased 8-inch square baking dish and bake until the custard has set, about 35-40 minutes.
In a small bowl, stir together cornstarch and bourbon.
In a small saucepan, bring cream, milk, sugar and a pinch of salt to a boil, stirring until sugar is dissolved.
Whisk the cornstarch mixture into the cream mix. Boil gently, whisking for a minute or until thickened. Keep sauce warm until ready to serve. Pour sauce on top or serve alongside.
Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (optional: remove the top and bottom). Then use a sharp spoon or ice cream scoop to scrape out all seeds and strings.
Brush pumpkin flesh with oil and sprinkle with salt. Place flesh down on the baking sheet, piercing the skin a few times with a fork to let steam escape.
Bake 45-50 minutes or until a fork pierces the skin with ease. remove pan from the oven and let the pumpkin cool for 10 minutes. Scoop out and set aside.
Preheat oven to 350 degrees F.
Combine and whisk cream, pumpkin, milk, sugar, eggs, salt, orange zest and spices in a bowl.
Toss bread cubes with melted butter in another bowl.
Add pumpkin mixture to bread and toss evenly to coat.
Transfer the mixture to an ungreased 8-inch square baking dish and bake until the custard has set, about 35-40 minutes.
In a small bowl, stir together cornstarch and bourbon.
In a small saucepan, bring cream, milk, sugar and a pinch of salt to a boil, stirring until sugar is dissolved.
Whisk the cornstarch mixture into the cream mix. Boil gently, whisking for a minute or until thickened. Keep sauce warm until ready to serve. Pour sauce on top or serve alongside.
1 Comment
Lyndsey
October 13, 2022 at 1:11 pmThis looks delicious!! Thanks for sharing.