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1
Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
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2
Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl.
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3
Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon.
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4
Strain the custard into a clean bowl.
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5
Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish.
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6
Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard.
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7
Let sit for 15 minutes to allow the bread to soak up some of the custard.
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8
Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish.
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9
Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
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10
Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
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11
Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce.
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12
Top with freshly whipped cream.
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13
Bread pudding is best served warm.
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14
Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
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15
Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
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16
In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
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17
Add the pumpkin puree and mix until combined.
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18
Add the eggs, one at a time, and mix until just incorporated.
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19
At low speed, slowly add the flour mixture and water and mix until just combined.
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20
Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes.
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21
Let cool in the pan on a baking rack for 10 minutes.
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22
Remove from the pan and let cool completely.
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23
Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes.
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24
Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes.
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25
Let cool.
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26
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
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27
Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage.
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28
Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
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29
Strain into a bowl and set over an ice bath.
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30
Stir until chilled.
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31
Cover and refrigerate at least 1 hour before serving.
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32
Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer.
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33
Remove from the heat and let steep for at least 20 minutes.
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34
Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
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35
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes.
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36
Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth.
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37
Add the apple schnapps and cook for 30 seconds longer.
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38
Transfer to a bowl and keep warm.
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39
The sauce can be made 2 days in advance and refrigerated.
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40
Reheat over low heat before serving.
