![\"05\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/12\/05.jpg\")
<\/a><\/p>\nBread pudding was never my favorite. Every time when I was in a situation where I had to try a bite, I would sigh and I was like “yep, I knew it”. Then I ran into this wonderful recipe<\/a> several years ago and since then I make my bread pudding only with croissants. I usually add chocolate, but this time I decided to make it pumpkin flavored. You know, at this time of the year you want to use pumpkin in everything! This bread pudding turned out to be dangerously delicious (lol). I forgot that I usually make this in a smaller (9×9) pan, and this time I ended up with a large panful. Every night this week I’ve been telling myself “today I will wrap up the rest and freeze it”, and then I find myself eating not only one but often two (large!) pieces. (I finally put away the last four pieces in the freezer.)\u00a0This bread pudding is very good when warm, but it tastes so much better when it’s at a room temperature or cold. Served with Bourbon sauce.<\/p>\n Pumpkin Bread Pudding (9×13 pan)<\/p>\n 1 stick salted butter Bourbon Sauce (for 3~4 servings):<\/p>\n About 3 tablespoons cane sugar 1. Preheat oven to 350 degrees F. *To make Bourbon Sauce<\/p>\n 1. Combine sugar and Bourbon in a small pot. \u30d1\u30f3\u30d7\u30ad\u30f3\u30d6\u30ec\u30c3\u30c9\u30d7\u30c7\u30a3\u30f3\u30b0<\/strong><\/p>\n \u30d6\u30ec\u30c3\u30c9\u30d7\u30c7\u30a3\u30f3\u30b0\u3001\u5916\u3067\u306f\u624b\u3092\u51fa\u3055\u306a\u3044\u30c7\u30b6\u30fc\u30c8\u306a\u306e\u3067\u3059\u304c\u3001\u81ea\u5206\u3067\u4f5c\u308b\u306e\u306f\u7f8e\u5473\u3057\u3044\uff08\u7b11\uff09\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u79c1\u306f\u30d6\u30ec\u30c3\u30c9\u30d7\u30c7\u30a3\u30f3\u30b0\u306f\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\u3067\u4f5c\u308b\u3001\u3068\u6c7a\u3081\u3066\u3044\u308b\u304b\u3089\u3002<\/p>\n \u30d0\u30bf\u30fc\u305f\u3063\u3077\u308a\u3001\u751f\u30af\u30ea\u30fc\u30e0\u305f\u3063\u3077\u308a\u3001\u7f8e\u5473\u3057\u304f\u306a\u3044\u308f\u3051\u304c\u306a\u3044\u306e\u3067\u3059\uff08\u7b11\uff09\u3002<\/p>\n \u4eca\u56de\u306f\u30d1\u30f3\u30d7\u30ad\u30f3\u5473\u306b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3084\u3063\u3071\u308a\u3053\u306e\u6642\u671f\u306f\u306a\u3093\u3067\u3082\u30d1\u30f3\u30d7\u30ad\u30f3\u5473\u306b\u3057\u305f\u304f\u306a\u308b\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u79c1\u3001\u3053\u306e\u30d6\u30ec\u30c3\u30c9\u30d7\u30c7\u30a3\u30f3\u30b0\u3001\u5371\u967a\u3059\u304e\u308b\u307b\u3069\u597d\u304d\u3067\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n \u3042\u307e\u308a\u8003\u3048\u305a\u4f5c\u3063\u3066\u3044\u305f\u3089\u3001\u3044\u3064\u3082\u3088\u308a\u5927\u91cf\u306b\u3067\u304d\u3066\u3057\u307e\u3044\u3001<\/p>\n \u3067\u3082\u3001\u4f59\u3063\u305f\u3089\u51b7\u51cd\u3059\u308c\u3070\u3044\u3044\u308f\u3001\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u3067\u3059\u304c\u3001<\/p>\n \u6bce\u6669\uff12\u5207\u308c\u305a\u3064\u98df\u3079\u308b\u52e2\u3044\u3067\u3001\u56f0\u308a\u307e\u3057\u305f\u3002<\/p>\n \u4eca\u56de\u306f\u30d0\u30fc\u30dc\u30f3\u30bd\u30fc\u30b9\u3092\u6dfb\u3048\u307e\u3057\u305f\u304c\u3001\u3053\u308c\u304c\u3001\u30c6\u30ea\u30fc\u306b\u597d\u8a55\u3067\u3057\u305f\uff08\u30bd\u30fc\u30b9\u597d\u304d\u2606\uff09\u3002<\/p>\n \u30bd\u30fc\u30b9\u30ca\u30b7\u3067\u3082\u7f8e\u5473\u3057\u3044\u306e\u3067\u3059\u3051\u3069\u306d\uff5e\u3002<\/p>\n \u4eca\u65e5\u3088\u3046\u3084\u304f\u6700\u5f8c\u306e\uff14\u5207\u308c\u3092\u51b7\u51cd\u3057\u307e\u3057\u305f\u3002<\/p>\n \uff15\u5207\u308c\u30b5\u30e9\u30f3\u30e9\u30c3\u30d7\u3067\u5305\u3093\u3060\u3042\u3068\u3001\u4e00\u3064\u307e\u305f\u958b\u3051\u3066\u98df\u3079\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002\u3002\u3002<\/p>\n Bread pudding was never my favorite. Every time when I was in a situation where I had to try a bite, I would sigh and I was like “yep, I knew it”. Then I ran into this wonderful recipe several years ago and since then I make my bread pudding only with croissants. I usually […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-30602","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30602"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30602\/revisions"}],"predecessor-version":[{"id":30633,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30602\/revisions\/30633"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n1 cup sugar
\n1 1\/2 teaspoons ground cinnamon plus some more for sprinkling
\n1\/2 teaspoon ground nutmeg
\n1\/4 teaspoon ground allspice
\n1\/4 ground clove
\n1 teaspoon vanilla extract
\n1 teaspoon Bourbon
\n5 large eggs
\n2\/3 cup pureed pumpkin
\n2 1\/4 cups heavy cream
\n12 small croissants
\n1\/2 cup Craisins
\n1\/3 cup unsweetened chocolate, shaved<\/p>\n
\n1\/2 cup Bourbon
\n1 tablespoon butter
\na pinch salt<\/p>\n
\n2. Combine butter and sugar in a food processor and process until well blended. Add the spices, vanilla, and Bourbon, and pulse to combine.
\n3. Crack 5 eggs into the mixture and mix.
\n4. Add pumpkin puree and heavy cream and mix.
\n5. Lightly butter a 9 by 13-inch baking dish. Break up croissants into 1-inch pieces and place in the pan. Scatter the Craisins and and mix. Pour the egg mixture over the croissants. Soak 10~15 minutes. Sprinkle shaved chocolate and cinnamon.
\n6. Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to brown the top. Allow to cool. Serve with Bourbon sauce*.<\/p>\n
\n2. stir and cook for a few minutes over medium heat until sugar dissolves.
\n3. Remove from heat. Add butter and salt, and stir. Allow to cool for a few minutes until the sauce becomes slightly thick.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"