Name: Pumpkin Bread Pudding with Spicy Caramel Apple Sauce
Yield: Makes 8 servings
Ingredients: Unsalted butter, for the pan; 8 cups 1/2-inch cubed Pumpkin Bread or other bread; 2 cups heavy cream; 1 cup whole milk; 1 vanilla bean, split and seeds scraped; 6 large egg yolks; 1/2 cup sugar; 3 tablespoons pure maple syrup; 1 cup canned pumpkin puree, not flavored pie filling; 2 tablespoons bourbon; Freshly whipped cream, for serving; Spicy Caramel Apple Sauce; Shelled pumpkin seeds (optional), for garnish

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Pumpkin Bread Pudding with Spicy Caramel Apple SauceBen Fink

This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.

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