How To Make Pumpkin Bread Pudding with Maple Syrup Sauce - Best Recipe | Charleston Magazine

Name: How To Make Pumpkin Bread Pudding with Maple Syrup Sauce - Best Recipe | Charleston Magazine
Ingredients: 5 cups torn day-old bread (croissants or challah work best); 2 cups half-and-half; 16 oz. pumpkin purée (recipe follows); 2/3 cup sugar; 3 large eggs, lightly beaten; 4 Tbs. unsalted butter, melted; Dash of pure vanilla extract; 1/2 Tbs. pumpkin pie spice; 1 cup toasted chopped walnuts; 1 cup high-quality maple syrup; 2 Tbs. heavy cream; 2 Tbs. unsalted butter; 1 small heirloom pumpkin, about 3 pounds; 2 tsp. pumpkin pie spice; 1 ¾ cups egg yolks; 1 ½ cups granulated sugar; 1 ½ cups light brown sugar; 1 qt. milk; 1 qt. heavy cream; ½ cup Maker’s Mark bourbon

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Ingredients

5 cups torn day-old bread (croissants or challah work best)
2 cups half-and-half
16 oz. pumpkin purée (recipe follows)
2/3 cup sugar
3 large eggs, lightly beaten
4 Tbs. unsalted butter, melted
Dash of pure vanilla extract
1/2 Tbs. pumpkin pie spice
1 cup toasted chopped walnuts
1 cup high-quality maple syrup
2 Tbs. heavy cream
2 Tbs. unsalted butter
1 small heirloom pumpkin, about 3 pounds
2 tsp. pumpkin pie spice
1 ¾ cups egg yolks
1 ½ cups granulated sugar
1 ½ cups light brown sugar
1 qt. milk
1 qt. heavy cream
½ cup Maker’s Mark bourbon

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How To Make Pumpkin Bread Pudding with Maple Syrup Sauce - Best Recipe | Charleston Magazine

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