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

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Very good!!! I made the bread by itself first. Added an extra pinch of each spice after I read everyone's reviews. Just delicious flavor. It was a little overcooked on top, and a smidge undercooked on the bottom. So next time I'll use less baking soda I think. However, I just went ahead and made the pudding out of it and ----- WOW!! It was fantastic!! Made a plain old bourbon sauce (instead of anglaise or caramel sauce to go over it and it was fantastic. Home-whipped cream made a huge difference. Awesome.

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I am not a big bread pudding fan, but decided to make this as an alternative to pumpkin pie. In the end I really did not care for the dessert (it was too bready , but the components of the dessert were great. The pumpkin bread was excellent, I made the bread a week prior as a trial, because I had never made bread before. We ate that whole loaf, then I made another loaf for the the bread pudding and another loaf just to eat, it was that good. I did not find it too sweet, and think cutting the sugar back too much would ruin the bread. I also made all the sauces, I am not a caramel fan, but made the sauce anyway... WOW, it was a huge hit. I served it hot on the side and people were putting it on all the other desserts being served. Recommend the sauce for apple pie, ice cream. I actually made the sauce a second time and served it with BF's throw down pumpkin pie a few nights later. The cream anglaise was good but nothing special.

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I just made this for the first time for Thanksgiving...it was a huge hit! I subed the creme anglaise for homemade icecream and left out the ginger. It was a big croud pleaser... nice alternative from pumpkin pie but still felt like a Thanksgiving desert.

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This was the hardest recipe that I have ever done, very time consuming but the outcome was worth the wait!!!! It is a 5 star resturaunt dessert and the best bread pudding I have ever had!! Bobby Flay never ever disappoints me!

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The next level in pumpkin desserts! This recipe requires some effort but doled out over a couple of days, it's very doable. I reduced the sugar in the pumpkin bread (to a scant cup as several others suggested. With the added sweetness of the other components, I was glad I did. I made both the Creme Anglaise and the Spicy Caramel Apple Sauce. The Caramel sauce is something special. It adds a nice finishing touch and a sophisticated flavor to the dessert. I used Calvados in place of the schnapps and unfiltered apple cider instead of just apple juice. I don't know how much of a difference it made, but the final product was wonderfully apple-y. I would make the Caramel by itself to top other desserts or just vanilla ice cream. I will, however, probably pass on making the Creme Anglaise next time. For me, it didn't contribute enough to the dish to make it worthwhile in terms of effort or ingredients. All in all, a really nice fall/winter/holiday dessert. Your efforts won't be in vain.

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My bread pudding is in the oven and so far all the individual components are delicious. Comment for the creme anglaise. Important not to let the half and half get to boiling. My first attempt, even though I let it cool, ended up scrambling my yolks. 2nd time around I was careful to watch for simmer bubbles and it worked out wonderfully. This was a lot of work so I have high expectations!

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Wow, crazy good. I made this for work as a test and it was devoured. I would only change one thing, make more anglaise. I also made all the components the day ahead and baked it the second day. Its a lot of work, but well worth it!

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I made this for a dinner party and baked the puddings in small 4 oz ramekins, topped it with homemade cinnamon ice cream and the spicy caramel sauce. I could have made 12 - 4 oz servings. People said it was the best dessert ever! I did make a few minor changes. For the caramel sauce I didn't have star anise and just omitted it and I substituted Calvaldos for the apple schnapps. Depending on how sweet you want to make the dessert, use the caramel sauce accordingly because it adds a lot of sweetness to the the final dessert. Definitely a keeper!

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I did not make the bread pudding or the sauces but I decided to make the pumpkin bread. YUM!! So good and such tender, moist texture. I doubled the recipe, reduced the amount of sugar and omitted the ground cloves (never cared much for it. My co-workers loved and raved about it all day. My husband said it didn't need butter and my son bragged to his friends. I felt like a hero. I'm making this again as my gift for my friends this holiday season. Thanks, Bobby!

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I made this recipe last year for Thanksgiving and my family is still raving about it almost a year later and cannot wait until I make it again. I wouldn't change a thing about the recipe, the sauces were amazing! Thank you Bobby Flay! It's time consuming but well worth it.