Posted October 25, 2018

Thanksgiving Dessert Recipes to be Thankful For

Eat + Drink

Family, friends, good health…there are so many things to be grateful for during the holiday season. And while we’re at it, let’s add a few killer dessert recipes from our Kimpton kitchens to the list.

Check out these incredibly delish Thanksgiving dessert recipes.

chocolate-pumpkin bread pudding

Chocolate-Pumpkin Bread Pudding

By Sous Chef Luis Silva of 312 Chicago (Chicago, IL)

Ingredients

Directions


  • 3½ cups half and half
  • 1 can of pumpkin purée
  • 4 whole eggs
  • 6 egg yolks
  • 1½ cups sugar
  • 1 cup semisweet chocolate chips
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • 1 loaf of brioche bread cut into ½-inch cubes
  1. Beat eggs and sugar until smooth.
  2. Add half and half, vanilla, cinnamon, nutmeg and pumpkin mix until everything is incorporated, then fold in bread and let sit for four minutes.
  3. Fold in chocolate chips then fill buttered ramekins to the rim and bake at 325°F for 25-30 minutes. Recipe yields one dozen.

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kimberly bugler pastry chef

Maple-Pecan Bread Pudding Baked in a Baby Pumpkin, With Maker’s Mark Crème Anglaise

By Pastry Chef Kimberly Bugler of Scala’s Bistro (San Francisco, CA)

Ingredients

Directions


For Pumpkins:

  • 6 Jack be Little or other petite pumpkins
  • 2 tablespoons soft butter
  • 6 large eggs
  • 3½ cups milk
  • 1½ cups maple syrup
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¾ cup pecans
  • ¾ cup golden raisins
  • 4 cups cubed brioche, cinnamon rolls or croissants

For Pumpkins:

  1. Cut caps from pumpkins and hollow out.
  2. Coat caps and shells inside and out with a very thin layer of butter.
  3. Bake at 325°F for 20 minutes or until half baked.
  4. Combine eggs, milk, spices and maple syrup together with immersion blender or whisk.
  5. Toss bread cubes with maple mixture, pecans and raisins.
  6. Fill pumpkin shells with bread mixture.
  7. Return filled shells to oven and bake until skewer inserted in pudding mix comes out clean (approximately 35 to 45 minutes, depending on size of pumpkins).

For Crème Anglaise:

  • 1 cup milk
  • 1 cup cream
  • ¼ cup sugar
  • 4 egg yolks
  • 1 vanilla bean, split lengthwise
  • 1 ounce Maker’s Mark bourbon

For Crème Anglaise:

  1. Place egg yolks in a mixing bowl.
  2. Bring milk, cream, vanilla bean and sugar to a boil in a small, nonreactive saucepan.
  3. Pour a small amount of scalded milk mixture into egg yolks, whisking briskly.
  4. Pour tempered yolk mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon.
  5. When sauce coats the back of the spoon, remove from fire and strain into a bowl over an ice bath.
  6. When chilled, add the bourbon.

To Serve:

  1. Pool chilled crème anglaise onto serving plates. Serve with hot pumpkins.
  2. Garnish with toasted pumpkin seeds if desired.

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