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

Ingredients

2 cups heavy cream

1 cup whole milk

1 vanilla bean seeds scraped

6 large egg yolks

1/2 cup granulated sugar

3 tablespoons pure maple syrup

1 cup pure canned pumpkin puree

2 tablespoons bourbon

Pumpkin Bread toasted and cubed, recipe follows

Vanilla Bean Creme Anglaise recipe follows

Spicy Caramel Apple Sauce recipe follows

Freshly whipped cream

4 tablespoons unsalted butter softened, plus more for greasing

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

8 ounces (scant 1 cup) canned unsweetened pumpkin puree

2 large eggs

2/3 cup water

2 cups half-and-half

1/2 vanilla bean seeds scraped

5 large egg yolks

1/3 cup pure cane sugar

1 cup heavy cream

1/2 cup apple juice

1 star anise

1- inch piece fresh ginger peeled and chopped

4 whole cloves

2 cinnamon sticks

1/8 teaspoon ground nutmeg

1 1/2 cups granulated sugar

1/2 cup water

1 tablespoon apple cider vinegar

1 tablespoon apple schnapps

Directions

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