This Fall-inspired twist on a traditional "comfort food" dessert is a delicious alternative, or accompaniment, to traditional Thanksgiving dessert, best served after the kitchen disaster is cleaned and you
can settle in with a good cup of coffee or brown liquor!
3 C Bread, cubed and allowed to stale overnight
2 C Sugar
5 Lg Beaten Eggs
2 C of Milk
2 t Vanilla
½ C Brown Sugar
¼ C Butter, softened
1 C Pecans, chopped
Preheat oven to 350°.
Grease a 13"x 9"x 2" baking pan.
Place Bread cubes in large mixing bowl.
In medium mixing bowl or stand mixer bowl, mix together Sugar, Eggs, Milk and Vanilla. Pour over bread cubes and let sit for 10 minutes.
In medium mixing bowl, combine Brown Sugar, Butter and Pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over top.
Bake 34-45 minutes or until set.
Bourbon Cream Sauce
1 C Sugar
½ C Butter, melted
1 Egg, beaten
2 t Vanilla
¼ C Bourbon of choice
In medium saucepan, combine Sugar, Butter, Egg and Vanilla. Cook over medium heat, stirring constantly, until sugar is melted.
Add Bourbon and stir until well blended. Set aside until ready to serve.
Pumpkin Spice Ice Cream
2/3 C 100% Pumpkin Puree (not pumpkin pie filling)
¾-1 t Ground Cinnamon
½ t Ground Ginger
¼ t freshly grated Nutmeg
1/8 t ground Cloves
1/8 t ground Allspice
1 14-oz. can Sweetened Condensed Milk
1 t Vanilla Extract
2 C Heavy Cream
In large mixing bowl, mix Pumpkin Puree with the Cinnamon, Ginger, Nutmeg, Cloves and Allspice - this helps prevent spices from clumping together.
Add Sweetened Condensed Milk and Vanilla. Beat using an electric mixer until mixture is smooth, about one minute. A few small lumps are ok.
In second large mixing bowl or stand mixer bowl, beat Heavy Cream on medium-high speed until stiff peaks form, about 3-4 minutes.
Gently fold Whipped Cream into Pumpkin mixture until the mixture looks smooth with no streaks of whipped cream and is light orange in color. Be careful not to over-mix!
Pour the mixture into a loaf pan or any freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out to prevent ice crystals from forming.
Transfer to freezer and allow to freeze for at least 6 hours.
Ice cream is best served within 1 to 2 weeks for ideal texture.