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Ингредиенты
- 1 lb loaf of challah or possibly hard textured french bread cut into 1 1/2-inch cubes, about 4 1/2 c.
- 1 1/2 Tbsp. unsalted butter softened
- 1 1/2 c. heavy cream
- 1 1/2 c. whole lowfat milk
- 1 c. canned unseasoned pumpkin puree
- 1 1/2 tsp grnd cinnamon
- 1/4 x heaping tsp. nutmeg
- 1/8 tsp grnd allspice
- 2 x extra large Large eggs
- 2 x extra large egg yolks
- 1/3 c. packed light brown sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 c. granulated sugar
- 1 c. water
- 1 Tbsp. strained lemon juice
- 4 Tbsp. unsalted butter at room temperature, cut into 4 pcs
- 1/2 c. heavy cream for the caramel sauce
- 1/2 c. bourbon
- 1 Tbsp. pure vanilla extract
- 2 c. heavy cream for whipped cream
Инструкции
- Preheat oven to 350 degrees with a rack in the center position. Place the bread cubes on a rimmed baking pan and bake for 10 to 15 min to dry them out. Use 1/2 Tbsp. of the butter to coat the inside of the insert of a 4-qt slow cooker. Press the bread cubes into the bottom; they should fit snugly and the bottom should be thoroughly covered. Turn the cooker to high and let it heat, uncovered, while you prepare the pudding.
- In a medium saucepan, heat the cream and lowfat milk till the mix is very warm and starts to bubble, but don't let it boil. Remove from the heat. Place the pumpkin puree, cinnamon, nutmeg, allspice, Large eggs and egg yolks, brown sugar, vanilla and salt in a large mixing bowl. Whisk them together well and then slowly pour in the warm cream mix, whisking constantly.
- Set temperature on low. Carefully pour the pumpkin-and-cream mix over the bread and push the bread pcs down beneath the mix to moisten them. They will pop up again but which's OK. Dot the top with the remaining 1 Tbsp. of softened butter.
- Cover and cook for 3 1/2 hrs on low or possibly till an instant-read thermometer inserted in the center registers 190 degrees and a small knife inserted in the center comes out clean. Turn the slow cooker off and let the pudding rest, covered, for 30 min, before topping with sauce and whipped cream.
- Bourbon Caramel Sauce With Whipped Cream: While the pudding is cooking, make the sauce. Have all the ingredients ready before you begin.
- Place the sugar, water and lemon juice in a large heavy saucepan. It must have at least a 2-qt capacity because the mix will bubble vigorously when the cream and butter are added later, and you do not want to get burned.
- Bring the mix to a boil over medium-high heat; stir only till the sugar is dissolved and the syrup is clear. Continue to boil, without stirring, till the mix starts to turn an amber color, that may take 15 to 20 min. Be careful, it can burn very easily; if your eyes begin to sting it means it is starting to burn.
- When the mix has darkened to a rich caramel color, remove it from the heat and immediately stir in the butter, bit by bit, then 1/2 c. of the heavy cream, and finally the bourbon and vanilla. Cold to room temperature.
- While the sauce is cooling, beat the remaining 2 c. of cream with a whisk or possibly electric mixer till it forms soft peaks.
- To serve, scoop the pudding into individual bowls, drizzle on some caramel sauce (be generous), then top with a dollop of whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 8 servings | |
| Calories 602 | |
| Calories from Fat 289 | 48% |
| Total Fat 32.8g | 41% |
| Saturated Fat 20.16g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 206mg | 9% |
| Potassium 211mg | 6% |
| Total Carbs 66.18g | 18% |
| Dietary Fiber 1.2g | 4% |
| Sugars 62.77g | 42% |
| Protein 4.38g | 7% |
