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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Spiced Pumpkin Muffin Pudding with Cider Caramel Sauce

A tremendously fall-flavored, New England treat that many have thought was a dessert of the past. But with a few delicious additions and substitutions, along with the best tasting caramel sauce you will ever have, this classic is transformed into a superb recipe whose stature among desserts should be elevated.

Ingredients

For 6 Serving(s)

Recipe

  • 1 cup milk
  • 3 eggs
  • 1/4 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 cups cubed muffins *
  • Cider Caramel Sauce:
  • 4 cups apple cider
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk, fat free if desired
  • 3 tablespoons butter or margarine
  • 2 teaspoons vanilla

Spiced Pumpkin Muffin Pudding with Cider Caramel Sauce Directions

  1. In a large bowl, whisk together milk, eggs, sugar, pumpkin and spices. Add the muffin cubes and gently toss to evenly coat. Transfer mixture to a loaf pan, pouring any liquid on top. Press down on the top to level. Set aside for 30 minutes.
  2. Heat oven to 350-degrees F and bake bread pudding for 40-45 minutes, or until it has slightly puffed and is fairly firm when touched in the center. Remove to cool while making Cider Caramel Sauce.
  3. Add cider to a large saucepan and bring to a boil over medium high heat. Continue boiling for about 10-12 minutes, or until reduced to 1 cup. Add brown sugar, milk and butter, stirring to combine.
  4. Continue boiling, and stirring a few times, for about 6-8 minutes, or until the bubbles on top are still present when stirred and the sauce has become thicker. Remove from heat, stir in vanilla and transfer to a bowl. Allow to cool to desired temperature for serving. It will thicken more and as it cools.
  5. Serve pudding with caramel sauce drizzled over the top.
  6. * I use any variation of a cinnamon muffin, but play around with this. Use fruited muffins, corn or nut.
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