Caramel Pumpkin Bread Pudding with Crème Fraiche Ice Cream and Rum Spiced Cherries
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Caramel Pumpkin Bread Pudding with Crème Fraiche Ice Cream and Rum Spiced Cherries
Chef Toni Roberts of C-House – Chicago, IL
Adapted by
November 2009
Yield: 8 Servings


Bread Pudding:
10 ounces cubed croissant
15 ounces granulated sugar
4 tablespoons water
1 teaspoon lemon juice
24 ounces heavy cream
16 ounces pumpkin
3 eggs
6 egg yolks
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon salt

Crème Fraiche:
10 ounces whole milk
10 ounces crème fraiche
120 grams granulated sugar
8 egg yolks

Candied Hazelnuts:
1 egg white
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon cinnamon
2 cups raw hazelnuts

Maple Roasted Pumpkin:
Canola oil
8 ounces peeled pumpkin, cut into chunks
8 ounces maple syrup
2 ounces butter
½ teaspoon salt

Spiced Rum Cherries:
½ cup water
½ cup sugar
1 cup spiced rum (Chef Roberts prefers Sailor Jerry Spiced Rum)
4 cups dried sour cherries

Assemble and Serve:
Ground pepitas (optional)

For the Bread Pudding:
Preheat oven to 225° F. Toast croissant cubes until golden brown. Remove croissant cubes and turn oven up to 350° F. Combine sugar, water, and lemon juice in a sauce pan over medium heat and cook to caramelize sugar to a dark red. Slowly add the cream to the caramel and whisk to combine thoroughly. Whisk together the rest of the ingredients in a large bowl. Add the cream caramel to this mixture and stir to combine. Fold in toasted croissant cubes and let soak for 15 minutes. Fill a parchment lined pan with croissant cubes, spooned out of the mixture; pour remaining mixture over the cubes. Bake in a water bath for 30 to 45 minutes until set. Chill and cut into even rectangles.

For the Crème Fraiche Ice Cream:
Whisk all the ingredients together in a pot over medium high heat. Cook, stirring constantly, until thick. Strain and cool. Put mixture into ice cream maker and process according to manufacturer’s instructions. Store in freezer.

For the Hazelnuts:
Preheat oven to 325° F. Whisk egg white, sugar, salt and cinnamon until just frothy. Fold in hazelnuts to coat. Spread nuts on a Silpat and bake for 10 minutes or until toasted, stirring nuts around occasionally for even browning. Cool.

For the Roasted Pumpkin:
Sauté pumpkin chunks in oil over medium heat to brown the edges. Add maple syrup, butter, and salt to browned pumpkin, stirring to scrape up and incorporate browned bits. Simmer pumpkin chunks until tender.

For the Spiced Cherries:
Bring water, sugar, and rum to a boil. Add cherries and simmer for 5 minutes. Cool.

To Assemble and Serve:
For each serving, combine 1 ounce of maple roasted pumpkin with 6 to 8 spiced rum cherries over medium high heat to warm. Place this warmed pumpkin mixture onto a plate next to a rectangle of bread pudding and sprinkle with candied hazelnuts. Make a small pile of candied hazelnuts on the plate and top with a scoop of crème fraiche ice cream. Top ice cream and bread pudding with ground pepitas, if desired.