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Pumpkin Panettone Bread Pudding with White Chocolate Creme Anglaise and Bourbon Whipped Cream

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Ingredients
  

Bread Pudding:

  • 1 lb pumpkin panettone
  • 1 tsp butter
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1 cups whole milk
  • 1 1/2 cups pumpkin
  • 1 cup sugar
  • splash of bourbon or whiskey
  • 5 oz pomegranate seeds around 1/2 cup, split

White Chocolate Crème Anglaise:

  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/3 cup sugar
  • 3 egg yolks
  • 3 1/2 ounces white chocolate chips
  • 1 teaspoon vanilla

Bourbon Whipped Cream:

  • 2 cups heavy cream
  • 2 tsp granulated sugar
  • 1 tsp vanilla
  • 2 tsp bourbon

Instructions
 

For the Bread Pudding:

  • Preheat oven to 350. Cube panettone into 1 inch pieces. Lightly butter 9x13 casserole dish. Spread bread cubes into even layer into dish.
  • Whisk eggs, cream, milk, pumpkin, sugar, and bourbon in medium bowl. Pour over bread cubes. Sprinkle on half of the pomegranate seeds. Press bread down with a spoon so that the custard covers every piece. Let soak for at least 30 minutes or up to 2 hours pushing down occasionally with a spoon. Bake for 45 minutes or until the bread pudding is done - it should be puffed and set in the middle with lightly browned edges that pull away from the sides of the dish easily.

For the White Chocolate Crème Anglaise:

  • Pour cream and milk into medium sauce pan over medium heat and bring to a simmer. Whisk egg yolks, sugar and vanilla until pale yellow in color. As soon as the cream and milk simmer, remove from the heat and temper with the egg mixture by slowly pouring over the eggs one drop at a time while continuously stirring or whisking. Return to heat, stir constantly until it begins to thicken, approximately 5 minutes. The sauce should stick to a wooden spoon so that when you scrape your finger down the back of the spoon, the line remains. Pour over white chocolate chips and stir to combine and melt the chocolate.

For the Bourbon Whipped Cream:

  • Whip cold cream starting slowly and then kick the speed up to high until the cream begins to foam up. Add the sugar, vanilla and bourbon. Continue beating over a high speed just until soft peaks form. Keep refrigerated until ready to serve.

To Serve:

  • Top a square of warm bread pudding with sauce, cold whipped cream, and pomegranate seeds.