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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 11-20 of 79

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  • on December 26, 2011

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    The pumpkin bread was so perfect and delicious, we ate it for breakfast! Maybe next time I'll make two batches so I have enough to make the pudding.

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  • on December 02, 2011

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    I made part of this recipe twice last month. But I did not make the spicy caramel sauce or the creme anglaise. I did however make the bread and made the pudding, but served it with vanilla ice cream which i made myself. I also made my own pumpkin puree instead of using canned puree. I used sugar pumpkin. I love the vibrant color and the flavor is much better than the canned stuff.
    I skipped the caramel sauce because my husband does not like cooked fruit or is crazy about caramel. The creme anglaise, I skipped because i made the ice cream instead and it's basically the same thing - One is in a liquid stage and the other frozen. So I didn't stray too far off.... I would highly recommend this recipe. It was an absolute hit and definitely a keeper.

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  • on November 28, 2011

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    Loved it!

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  • on November 27, 2011

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    Great, great, great!!!

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  • on November 25, 2011

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    Absolutely Fantastic !!!! Followed the complete recipe and would not change a thing. It is definately worth all the preparation.

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  • on November 25, 2011

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    Fabulous! A lot of work--requiring more saucepans than I or anyone else would likely own--but fabulous! Made the pumpkin bread several days in advance so it would be a little stale. Also because I read previous reviews, I cut down on the sugar in the bread to 3/4 cup and it was perfect, when it all came together with the custard, creme anglaise and caramel sauces. I used Calvados instead of the schnapps, which I'm sure makes no difference. Any apple brandy/brandy should do just fine. Next time I might add in some golden raisins for texture. Worth the effort especially if parts are made in advance.

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  • on November 25, 2011

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    The bomb, there was not a morsel left. Wish there were seconds for the next day. Thank you Bobby Flay for this great receipt.

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  • on November 25, 2011

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    Just had this yesterday and WOW! I'm not really a fan of pumpkin or bread pudding but this was awesome! I could not find apple schnapps and so the caramel sauce was a little too sweet for me (we used this one sparingly. I made the bread ahead of time, trying to do all of the sauces and make Thanksgiving dinner on the same day was a little much. I will definitely make this again! It's sooo much better than just having pumpkin pie!

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  • on November 25, 2011

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    Wow! We had this for dessert yesterday, Thanksgiving. It is a lot of work even though I roasted a pumpkin & made the pumpkin bread & croutons a day ahead. I couldn't find apple shnapps so I used apple jack no matter the caramel sauce was to die for along with the completed dessert. A bit hectic for Thanksgiving but I'm thinking it would be perfect for Christmas dinner with the more restful pace of a rib roast. This Thanksgiving I'm thankful for Bobby!

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  • on November 25, 2011

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    Wow! We did the same thing--saw it on Throwdown, read through it! Decided to try it! SO glad we did! Worth the effort because it was fantastic. We made all the sauces. DD has already said we are making thing every year! We will make an extra loaf of the pumpkin bread just to eat as bread. We made the bread the night before, let it cool overnight. We will do the creme anglaise as well. WOW! This was fantastic! We have to keep making it -- it was fantastic and how else will I use the Star Anise? :-

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