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Ingredients

  • 5 cups torn day-old bread (croissants or challah work best)
  • 2 cups half-and-half
  • 16 oz. pumpkin purée (recipe follows)
  • 2/3 cup sugar
  • 3 large eggs, lightly beaten
  • 4 Tbs. unsalted butter, melted
  • Dash of pure vanilla extract
  • 1/2 Tbs. pumpkin pie spice
  • 1 cup toasted chopped walnuts

Maple syrup sauce

  • 1 cup high-quality maple syrup
  • 2 Tbs. heavy cream
  • 2 Tbs. unsalted butter

Pumpkin Purée

  • 1 small heirloom pumpkin, about 3 pounds
  • 2 Tbs. unsalted butter
  • 2 tsp. pumpkin pie spice

Bourbon Ice Cream

  • 1 ¾ cups egg yolks
  • 1 ½ cups granulated sugar
  • 1 ½ cups light brown sugar
  • 1 qt. milk
  • 1 qt. heavy cream
  • ½ cup Maker’s Mark bourbon

Directions

Preheat oven to 350°F. Butter a medium casserole dish. In a bowl, combine bread and half-and-half. In a separate bowl, combine remaining ingredients. Add bread mixture to pumpkin mixture. Place in casserole dish and cook for 45 minutes, or until set. Serve warm with maple syrup sauce and bourbon ice cream.

Maple syrup sauce
Place the syrup in a small, heavy-bottomed saucepan and cook it over medium-high heat until reduced to ¾ cup. Remove from heat and whisk in cream. Finish by slowly whisking in butter. Keep warm.

Pumpkin Purée
Preheat oven to 400°F. Cut pumpkin in half and remove seeds. Rub inside of the pumpkin with butter and season with spice. Place in a roasting pan skin-side down on a baking rack. Cook for 40 minutes or until flesh is fork-tender. Remove from oven and scoop out flesh. Purée in a blender until smooth. Refrigerate.

Bourbon Ice Cream
In a stand mixer, beat together yolks and sugars until pale. Bring milk and cream to a simmer in a large, heavy-bottomed pot. With mixer on low, slowly pour two cups of hot milk and cream into egg/sugar mixture. Stir this back into remaining milk and cream. Bring to a scald over medium-high heat, stirring. Stir in the bourbon. Place the pot in an ice bath until very cold. Process in an ice-cream maker according to manufacturer’s directions.


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