Caramel Pumpkin Bread Pudding with Hard Bourbon Sauce

I’ll post a picture soon. I am trying testing this recipe tonight.

Caramel Pumpkin Bread Pudding with Hard Bourbon Sauce
  1. 4 large eggs
  2. 2 (15-oz.) cans pumpkin
  3. 1 1/2 cups milk
  4. 1 cup half-and-half
  5. 1 cup granulated sugar
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground nutmeg
  9. 1/2 teaspoon vanilla extract
  10. 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
  1. 1 cup pecans, chopped
  2. 1 cup firmly packed light brown sugar
  3. 1/2 cup butter
  4. 1 tablespoon light corn syrup
  5. 1 teaspoon vanilla extract
Bourbon Sauce
  1. 2 cup(s) confectioners' sugar
  2. 2 tablespoon(s) bourbon
  3. 1/2 cup(s) chopped toasted pecans
  1. 1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
  2. 2. Preheat oven to 350°. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil.
  3. 3. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce
  1. Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  2. 5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
  3. 6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
  4. Optional Hard bourbon Pecan Sauce
  5. You can use this instead of the Caramel Sauce.
  6. In a bowl, whisk the remaining butter with the confectioners' sugar, bourbon, and pecans. Serve the pudding with the sauce.
Before The Paint Dries

Breakfast Popovers

Breakfast Popovers
  1. Butter, for greasing the pan
  2. 2 tablespoons extra-virgin olive oil
  3. 6 strip good smokey bacon
  4. 1 cup shredded smoked mozzarella (4 ounces)
  5. 4 large eggs, at room temperature
  6. 2 cups milk, at room temperature
  7. 1 ½ cups all-purpose flour
  8. 2 small green onions, pale green and white parts only, finely sliced to yield ¼ cup
  9. 3 tablespoons chopped fresh basil
  10. 1 ½ teaspoons kosher salt
  11. ½ teaspoon Chipotle Chili powder
  12. ½ teaspoon freshly ground black pepper
  13. Maple syrup, for drizzling
  14. Special equipment: One 12-cup nonstick muffin pan, each cup about ½-cup capacity, or a 12-cup popover pan, each cup about ½-cup capacity
  1. Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
  2. Cut the Bacon into 1 inch pieces. Add to heated skillet and render til crispy. Remove with slotted spoon to paper towels.
  3. Spoon about 1 1/2 tablespoons bacon into each muffin cup. Sprinkle the cheese on top of the bacon.
  4. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
  5. Place the popovers on a platter and drizzle with maple syrup.
  1. Ms DeLaurentis recipe uses Italian sausage with the following ingredients and directions.
  2. 6 strip good smokey bacon
  3. 2 cloves garlic, minced
  4. Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds.
Adapted from Adapted from Gina DeLaurentis
Adapted from Adapted from Gina DeLaurentis
Before The Paint Dries