Pumpkin Pudding Drinkin A Bourbon Food

BOURBON PUMPKIN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix bread cubes and pecans; set aside.
• In large bowl, beat half-and-half, 1/4 cup bourbon, the pumpkin, brown sugar, 1/4 cup granulated sugar, the eggs, 1 teaspoon vanilla, the cinnamon, ginger, nutmeg and allspice with whisk. Pour custard into baking dish. With spoon, press bread cubes and pecans into custard. Let stand 30 minutes.
• Heat oven to 350°F. Bake bread pudding 45 minutes or until top is golden brown.
• Meanwhile, in 2-quart saucepan, stir together milk and whipping cream. Cut vanilla bean in half; scrape out seeds. Add seeds and bean to milk mixture. Heat to simmering over low heat. In medium bowl, beat egg yolks and 3 tablespoons granulated sugar with whisk. Slowly pour warm milk mixture into egg yolk mixture, stirring constantly. Return mixture to saucepan. Cook and stir over low heat until sauce begins to thicken. Strain sauce into small heatproof pitcher or bowl; discard vanilla bean. Stir 1/4 cup bourbon into sauce. Refrigerate until serving time.
• Cut warm bread pudding into squares; serve with bourbon sauce.

BOURBON CHOCOLATE PUMPKIN LATTE

Steps:

• Place the first 5 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Remove from heat; stir in hot espresso and bourbon. Pour into warm mugs. If desired, top with whipped cream and additional pie spice.

PUMPKIN PUDDING DRINKIN' A BOURBON

Steps:

• In a small saucepan heat bourbon just until hot (do not boil). Add raisins; set aside to cool.
• Lightly coat eight 6-ounce soufflé dishes or custard cups with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.
• In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).
• In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
• Bake in a 375 degree F. oven about 30 minutes for soufflé dishes or custard cups, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.

PUMPKIN BREAD PUDDING WITH BOURBON VANILLA SAUCE

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
• Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
• For the Custard:.
• Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON

Steps:

• Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
• In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
• In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
• In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
• Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

BOURBON-SPIKED PUMPKIN BREAD PUDDING (CROCK POT)

Steps:

• Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
• In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
• In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
• Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
• Cover and cook on Low for 3 hours, until firm.
• Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.