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Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise Recipe

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 31-40 of 79

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  • on November 07, 2011

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    This bread pudding tastes very good, but it is a ridiculous amount of work for a bread pudding. The two sauces are too much. Just a scoop of vanilla ice cream on top is fine. I recommend dialing this recipe WAY back so it is not so expensive and time consuming.

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  • on November 02, 2011

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    I only made the pumpkin bread part of this recipe. I added 2 very ripe smashed bananas, some chopped walnuts and reduced water to 1/4C. Made individual cakes in the Williams-Sonoma mini-bundt pan which makes 6 total. Took about 30 minutes to bake. Wowed everyone!

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  • on October 31, 2011

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    The bread pudding and the creme anglaise were amazing! My family could not stop eating it!!! The carmel apple sauce was a flop. I'm not sure if I let it get away from me and it got too dark, but it was really thin and not very tasty. I make a yummy cream carmel sauce that my family thinks would be great. I am also going to add a shard of pumpkin brittle or a few crunchy pumpkin seeds to jazz up the presentation. Thanks Bobby! You are amazing!

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  • on October 30, 2011

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    A new holiday favorite at our house.

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  • on June 26, 2011

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    I am not a big bread pudding fan, but I made this for my husband's family for Thanksgiving. I loved it and so did they. Big HIT!!

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  • on March 25, 2011

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    I loved Bobby's recipe for the actual pumpkin bread pudding it was aweseom! I skipped the anglaise and apple sauce (a little more work than I was looking for and instead I made a brown sugar sauce to go on top. It tasted great!

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  • on February 13, 2011

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    My family went crazy over this dish. I did put my spin on it though ... I made the Creme Anglais but instead of the caramel sauce I made a simple Dulce de Leche. My sons have now said that as much as they love pumpkin pie I can now skip it for this incredible bread pudding. I have never liked pumpkin pie very much so, many thanks Bobby!

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  • on January 23, 2011

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    My husband made this recipe this past Thanksgiving and it was a hit but I have to say it is quite expensive to make. He actually omitted the creme anglaise and we just served it with french vanilla ice-cream and it was just as good.

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  • on January 09, 2011

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    After reading many mixed reviews, I decided to try this recipe. This is a very time consuming process. The toasted pumpkin bread is devine! The creme anglaise is heavenly and the caramel sauce is supeerb however I did omit the apple schnapps and the star anise. The problem of being too sweet begins with the pumpkin custard. It makes this bread pudding almost sickening sweet. So many of the components were so delicious that I thought the recipe deserved a second try. This time I omitted the pumpkin custard altogether and just served the toasted pumpkin bread over the creme anglaise and topped with the caramel sauce - absolutely delicious!

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  • on January 01, 2011

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    My Mother in law made this for Christmas Eve. I could have ate the whole pan. It was sooo tasty. I can't wait to make it myself! Thanks Bobby.

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