This isn’t your average pumpkin pie.
Thanksgiving is fast approaching, and if you’re having a hard time figuring out what to bring to Friendsgiving or to cook for your family’s upcoming feast, fret not. We’ve asked fashion and beauty insiders to share their favorite recipes in celebration of the upcoming holiday. Here, florist to the stars Eric Buterbaugh shares his recipe for pumpkin brioche bread pudding with caramel sauce.
Eric Buterbaugh is best known for whipping up gorgeous floral arrangements for a tight-knit group of celebrity pals including Demi Moore, Gwyneth Paltrow and Nicole Richie. His fragrance collection EB Florals is sold in stores around the world, including Saks Fifth Avenue, Le Bon Marche, and his own flagship on Beverly Boulevard in Los Angeles, which also happens to be one of the chicest (and sweetest-smelling) event spaces in town.
When he isn’t surrounded by bouquets and beautiful people, Buterbaugh works on his baking skills. Just in time for Thanksgiving, he shares one of his favorite recipes for the holiday: a pumpkin brioche bread pudding with caramel sauce. “I’m obsessed with homemade whipped cream and top this with as much as I can get away with,” he says.
Ingredients
Pumpkin Bread Pudding:
2 tablespoons butter, melted
Granulated sugar for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups heavy cream
1 1/2 cups unsweetened pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)
Caramel Sauce:
3/4 cup sugar
1/4 cup water
1/4 teaspoon kosher salt
Pinch of cream of tartar
1 cup heavy cream
Method
Prepare ramekins:
1. Preheat oven to 375°F.
2. Butter 12 small ramekins or an 11×17 baking dish.
3. Dust with granulated sugar.
Bread Pudding:
1. Whisk the egg yolks in a bowl with the 1/2 cup sugar.
2. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling.
3. Turn off the heat and add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, cloves and salt. Stir to mix.
4. Slowly, pour over the egg yolks/sugar mixture while whisking.
5. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins set on a baking sheet, or to a gratin pan. Bake until nicely browned and set, about 25 minutes (for ramekins) and 40 for gratin pan.
Caramel Sauce:
1. Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan. Do not stir.
2. Bring to a boil and cook until the caramel browns.
3. When the caramel is medium brown, carefully add 1 cup of cream and simmer.
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