Bread pudding is a Southern classic and when pumpkin is added to the ingredient list, then topped with a boozy bourbon pecan sauce, it blows right on by traditional pumpkin pie. The pecan sauce is thickened with egg yolks and cream. Browned buttered pecans add just the right crunch to the whiskey laced sauce. And when it all tops eggy cinnamon bread, this dessert is destined to become a classic.

Pumpkin Bread Pudding with Bourbon Sauce

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Serving Size: about 1 cup

Pumpkin Bread Pudding with Bourbon Sauce

Ingredients

    For bread pudding:
  • 1 tablespoon butter, softened
  • 6 large eggs
  • 3 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1-pound loaf cinnamon-raisin bread, cut into 3/4-inch cubes
  • For bourbon pecan sauce:
  • 2 cups heavy cream
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 6 tablespoons butter
  • 2/3 cup pecans, chopped
  • 1/3 cup whiskey

Directions

To prepare bread pudding, preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter.

In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes. Pour into prepared baking pan. Bake 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it’s cooled from the oven.)

To prepare bourbon pecan sauce, add the cream, egg yolks and sugar to 2-quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly, or until mixture thinly coats back of spoon. Remove from heat and let the mixture stand, stirring often as it cools.

Meanwhile, melt butter in saucepan on medium heat and add pecans. Cook 4-5 minutes or until butter browns and you smell a nutty aroma.

Stir the browned butter and pecans into the cream mixture. Stir in whiskey.

Serve bread pudding warm drizzled with bourbon pecan sauce. Sauce may be refrigerated for up to 1 day before serving.

You Might Also Like

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *