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

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Fantastic, however I did not get the caramel apple sauce right... Anyone know what temperature to get the syrup to before adding the cream mixture? Some hard facts such as 230 degrees would be much more useful than "deep amber color". Anyone have that kind of information?

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I had to test drive this recipe before Thanksgiving because I wanted to make something other than pumpkin pie.... It was amazing! I did cheat a little and bought pumpkin muffins from the bakery and I didn't make the Vanilla Creme Anglaise. The spicy apple caramel put the bread pudding over the top. Definitely a new Thanksgiving staple.

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I tasted this fabulous concoction at the Throwdown with Bobby Flay and the Pioneer Woman. It was definitely the best pumpkin dessert I have ever had in my life. It melted in your mouth, and the flavor was perfect! It is probably a bit too labor intensive for our own Thanksgiving meal. On the other hand, I really want to try it before Christmas, when we have a little more creative time. I might have to use the French Vanilla idea for a portion of the dish, for my egg sensitive daughter. It was so perfect, I hate to change it at all.

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made a test run before turkey day. took 2 short cuts. used trader joe's pumpkin bread mix to make the bread, and melted ice cream to replace the Vanilla Creme Anglaise Sauce. it was so good and the baking made the house smell like holiday should be.

can't wait to make it again on Wed, i will have to make two batches for all the people who's coming, cuz i know they will be going back to get it over and over until it's all gone.

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Alot of work but sooooo worth it! It was hard to keep my husband out of the pumpkin bread while it was cooling, next time I'll make two loaves :o

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This recipe is labor intensive, but nothing about it is hard so don’t be intimidated by it. You will need to make three separate recipes originally then combine them into the Bread pudding. The taste is out of this world and so worth the time commitment!
If you want to save yourself a step... melt best quality high grade French vanilla ice cream at room temp instead of making the Creme Anglaise. (That's all Creme Anglaise is anyway
AND NOW A WORD TO THE IDIOTS WHO RATE RECIPES BEFORE THEY ACTUALLY MAKE THEM - DON'T RATE BEFORE YOU MAKE! No one cares about what you think it might taste like.

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Wow! This might be the best dessert I have ever had. Definitely in the top three. It's a TON of work - you basically have to make four separate recipes and combine them - but it is absolutely worth the time.

One recommendation - make extra creme anglaise. We still have about a third of the bread pudding left, and the creme anglaise is almost gone. We might have been a bit liberal with the serving, but it's REALLY good, so we didn't want to skimp on it.

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Can't wait to try this recipe. But I would looooove to get the recipe for the cranberry-raspberry relish with jalapeno!

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Will be trying this on Thanksgiving….I would also love your cranberry relish recipe. Searched this whole section and was disappointed I couldn't find it.