(Music) Gemma’s Bigger Bolder Baking
Pumpkin Bread Pudding with Pecan Praline Sauce Hi Bold Bakers! This week I’m teaming up with
some of my YouTube friends to bring you sweet and savory pumpkin recipes for the fall and
holiday season. I’m collaborating with Joanne from Fifteen
Spatulas and Dzung from Honeysuckle Catering. And if you haven’t already done so, I strongly
urge you to go check out their channels because I know you’re going to like them as much as
I do. My contribution to this collaboration is a
Pumpkin Bread Pudding with Pecan Praline Sauce. So let’s get baking! For the pumpkin bread pudding, we’re going
to start out by making the custard. One thing I love about this recipe is that you make
a cold custard so all you have to do is mix all the ingredients together in a bowl. In a large bowl, crack in your eggs. Add in your brown sugar. And then whisk these together. To this we’re going to add in our cream. And milk. To give our bread pudding great flavor, we
add in pumpkin pie spice. If you can’t buy pumpkin pie spice, then you
can actually make your own and I put the recipe for it in the description box below. Add in some lovely vanilla extract. Salt to enhance all the lovely flavors. And of course, the most important ingredient
in this recipe: Pumpkin! And then simply whisk all of these ingredients
together. Lastly, drizzle in your room temperature butter
and whisk so it doesn’t set on top of your mix. It kind of smells like Thanksgiving day. Perfect! This looks great. You see how simple
that is. Now that this is done we’re going to set it aside and get started on our bread. The bread that I’m using is day old Challah
but you can use brioche, croissant, white bread. Don’t use anything too yeasty. Like
I wouldn’t recommend a sourdough but anything enriched and buttery is going to work really
well. And then simply we’re going to cut big thick
slices and then cut those into cubes. When I worked as a pastry chef, we would always
take the croissants from the morning and use them that evening for bread pudding. And they
worked so well. Always use day old bread for making bread
pudding because it soaks up the custard so much better. Once your bread is cubed, put it straight
into your custard. To my bread pudding, I’m also adding in toasted
pecans. It gives the pudding really good flavor and great texture. And of course a bread pudding would not be
complete without raisins. These are lovely addition and they plump up really big once
it’s baked. And then simply mix it all together. Once your bread pudding is mixed, I actually
like to let it sit for half an hour and let the custard soak into the bread and let all
the flavors marry together. So you can put it into the fridge and you can actually leave
it overnight and bake it off the next day. My recent trip to New York and the North East
of the United States really inspired me for this pumpkin collaboration. I found these pumpkin treats and pumpkins
of all sizes, shapes and designs. I even visited the largest pumpkin festival
that featured more than 20,000 lit jack-o-lanterns. If you want to see more of my adventures then
give this video a THUMBS UP! Our bread pudding has soaked, our oven is
on, so now it’s time to prepare the dish. I’m using a cast iron skillet but you can
use any baking dish. Butter your dish really well because bread
pudding does have a tendency to stick. Then just pour in your bread pudding. It might
not look like much now but it will soon. This is a great recipe for when you’re busy
over the holidays because it can be made the day before and you can have it for breakfast,
brunch or dessert. Our oven is preheated to 350 degrees and this
guy is ready to go in. It looks great! Bake your bread pudding at 350 degrees for
about 1 hour. While your pudding is baking, go ahead and
make your pecan praline sauce. Now you already know how to make this sauce because it’s the
same that I used in baked Pumpkin Cheesecake. I’m going to put a link in the description
box below for that video. Our timer has gone off so let’s check on our
bread pudding. Our bread pudding looks gorgeous. I’m going
to set it aside, let it cool down a little bit and then we’re going to get eating. It’s almost time to taste but first we have
to decorate. Generously drizzle over your pecan praline
sauce. I like to serve mine with whipped cream since
it goes really well with the sweet pudding and then top it off with more toasted pecans
on top. This is such a comforting dish and great for
the holidays. As you know the proof is in the pudding so
let’s try this guy. This is absolutely gorgeous! Mmmm. Yummm! Make sure to watch the other great pumpkin
recipes in this collaboration, I know you’re going to love them. Don’t forget to SUBSCRIBE
to my channel and I’ll see you back here again next Thursday for more Bigger Bolder Baking.