Recipe from Sandy Olsen
Bread Pudding
5 large eggs
1 (15 oz) can pumpkin puree
1 cup heavy cream
1 cup Half & Half creamer
1/2 cup sugar
1 tsp cinnamon
2 tsp kosher salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 lime, juiced
1 loaf white bread, 1-inch cut and lightly toasted
Mix everything except bread until well blended. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours. Evenly distribute mix into two lightly sprayed 9-inch baking pans and cover with plastic wrap and foil. Bake in oven at 300 degrees for 40 minutes.
Maple Pecan Caramel Sauce
1/3 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1 cups heavy cream
1/2 cup pecans
1/2 tsp salt
Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer. Let cool for 20 minutes and skim surface if necessary. Note: when color gets darker- it is done- check with thermometer.
Bourbon Cream
3 oz bourbon
1/2 cup sugar
1 quart heavy cream
Whip ingredients to a VERY soft peak. Note: don't over whip the whipped cream- start mixer slowly, then bring up to speed.
Spoon sauce over top of pudding, top with whipped cream and serve from pan.
