Pumpkin Bread Pudding with Brandy Caramel Sauce
More GDS Fun
Chef Athena Palombi from Andretti Winery in Napa dropped by the Good Day studios to talk about a Holiday event at the winery and to make Budino di Pane alla Zucca or Pumpkin Bread Pudding with Brandy Caramel Sauce. She shared the recipe with us below!
Holiday Day Dinner Experience
Andretti Winery in Napa
Saturday, 12/15, 7pm
888.460.8463 ext 229
Budino di Pane alla Zucca-Pumpkin Bread Pudding with Brandy Caramel Sauce
2 cups pureed Sugar Pie Pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
1 Cup Heavy Cream
1/2 Cup Whole Milk
2 large Eggs
1 1/2 teaspoons pumpkin pie spice (see recipe below)
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes Italian bread (about 10-ounces)
1/2 cup golden raisins
Brandy Caramel sauce:
1 1/2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1 cup whipping cream
2 Tbs Brandy Liquour
1 Tbs Vanilla Extract
Pumpkin Pie Spice:
4 Tablespoons Cinnamon
1 Tbs Ground Allspice
1 Tbs Ground Cloves
1 Tbs Nutmeg
1 Sugar Pie Pumpkin cut into 1 inch thick slices
2 Tbs Butter
3-4 Tbs Brown Sugar
2-3 Tbs Dried Cranberries
For bread pudding:
Preheat oven to 350°F. Whisk cream, milk, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish or Individual Ramekins. Let stand 15 minutes. Bake pumpkin bread pudding in the oven until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce and Pumpkin Wedges:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Take a large nonstick pan and melt butter at medium heat. Place the pumpkin evenly throughout the pan and sprinkle some of the sugar over the top. Flip after 2-3 mins and sprinkle the rest of the sugar onto the other sides of the Pumpkin. Add the cranberries around the edge of the pan to add flavor to the butter and pumpkin. Cook until it begins to become tender.
Serve with Vanilla or Cinnamon Gelato.