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
- 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
- Beat eggs and sugar until smooth.
- Add half and half, vanilla, cinnamon, nutmeg and pumpkin mix until everything is incorporated, then fold in bread and let sit for four minutes.
- Fold in chocolate chips then fill buttered ramekins to the rim and bake at 325°F for 25-30 minutes. Recipe yields one dozen.
Maple-Pecan Bread Pudding Baked in a Baby Pumpkin, With Maker’s Mark Crème Anglaise
- 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
- Cut caps from pumpkins and hollow out.
- Coat caps and shells inside and out with a very thin layer of butter.
- Bake at 325°F for 20 minutes or until half baked.
- Combine eggs, milk, spices and maple syrup together with immersion blender or whisk.
- Toss bread cubes with maple mixture, pecans and raisins.
- Fill pumpkin shells with bread mixture.
- 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:
- Place egg yolks in a mixing bowl.
- Bring milk, cream, vanilla bean and sugar to a boil in a small, nonreactive saucepan.
- Pour a small amount of scalded milk mixture into egg yolks, whisking briskly.
- Pour tempered yolk mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon.
- When sauce coats the back of the spoon, remove from fire and strain into a bowl over an ice bath.
- When chilled, add the bourbon.
- Pool chilled crème anglaise onto serving plates. Serve with hot pumpkins.
- Garnish with toasted pumpkin seeds if desired.