Y’all know that FALL is a very big deal here in the South…It’s hard to explain exactly what it is, but I think it’s the anticipation that winter is coming and this is nature’s last big hurrah before the world gets a bit icy. You have to just trust me on this…
It’s a BIG DEAL! There’s elaborate decorating of front porches. The leaves are changing every color of red, maroon, deep greens, rust and orange and they create a canvas that resembles a beautifully assembled patchwork quilt. The crunch of them under my feet make me smile. And of course there are pop-up shows and hiking and festivals and Halloween parades and for me…it feels like the world is really alive here in Franklin.
PUMPKINS! Pumpkins in every shape, size, and color (remember my pink heirloom pumpkins?) . I mean seriously…I’ve never seen so many different kinds of pumpkins.
So imagine my delight when I walked into my local liquor store the other day (Red Dog Wine and Spirits) and there right in front of me was a bottle of Fulton’s Harvest Pumpkin Pie Liqueur! Really? Someone makes pumpkin pie liqueur?
Oh…and it’s really yummy…like melt in your mouth yummy! And if you don’t consume alcohol, that’s okay because it cooks out and just leaves this heavenly pumpkin flavor. This recipe just might replace pumpkin pie on Thanksgiving…(I know…I know…but it might.)
The full recipe follows.
- For the Pudding
- 1 large loaf of dense Italian bread (about 1 lb.)
- 5 large organic eggs
- 2/3 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 tsp. cinnamon
- 6 tbls. butter cut into small pieces
- 2 cups cream
- 2/3 cup Fulton's Harvest Pumpkin Pie Liqueur
- Caramel Sauce
- 1 cup heavy cream
- 1 cup dark brown sugar
- 2 tablespoons butter
- 1/4 cup Fulton's Harvest Pumpkin Pie Liqueur
- 3/4 tsp. corn starch
- Praline Pecans
- 1 cup coarsely chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
- Whisk together eggs, sugar, vanilla, and cinnamon in a large mixing bowl. Reserve 1/3 of heavy cream and Fulton's Harvest Pumpkin Pie liqueur and pour remaining 1 2/3 cups of cream and 1/3 cup of Fulton's into egg mixture. Blend well until fully incorporated.
- Cut bread into 1 inch cubes. Add to liquid mixture and coat bread well with custard mixture. Refrigerate for 3-4 hours until mixture is fully absorbed by the bread.
- Preheat oven to 350 degrees. Remove the bread mixture from refrigerator and transfer to a well buttered oven-safe casserole dish. Spread the bread mixture evenly and drizzle the remaining 1/3 cup cream and liqueur over the top.
- Cover loosely with foil and place on the center rack for approximately 45 minutes or until the bread pudding puffs in the center. Remove the foil and return to oven for about 10 minutes or until the top is lightly browned.
- While the pudding is baking, prepare the caramel sauce. Add cream, sugar and butter to a small saucepan over medium heat. Slowly heat the mixture until boiling. Blend the cornstarch with the liqueur and stir into hot cream and sugar mixture. Bring to a boil and thicken and then remove from heat.
- For the pralines
- Line a sheet pan with parchment paper. Toss the pecans, brown sugar and cream together and place on the parchment paper. Bake at 350 after the pudding is finished for about 15 minutes. Watch them closely because you don't want to the sugar to burn!
- Serve the bread pudding with warmed caramel sauce and top with cooled pecans.
- This recipe sounds complicated. It's not and it's well worth every second. Your family and friends will LOVE it!
Receive all the latest news about Franklin PLUS my FREE Report Must Attend Franklin EVENTS!
Subscribe to get our latest content by email plus your free report Must Attend Franklin Events.