Pumpkin Bread Pudding With Bourbon Sauce

Nothing says fall like a warm pumpkin dessert. Bread pudding is easy to make and even easier to eat! This one is topped with a rich bourbon pecan sauce that adds extra flavor to a cozy fall dish.
1 hr Prep Time
45 min Cook Time
  • Prep Time: 1 hr
  • Cook Time: 45 min
  • Servings: 8

Servings: 8


  • For the pumpkin bread:

  • 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 16-ounce loaf cinnamon-raisin bread, cut into 3/4-inch cubes
  • For the 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


For the pumpkin bread:

Step 1

Preheat oven to 375 degrees F. Coat a 9 X 13 baking pan with the butter.

Step 2

Whisk together the eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice in a large bowl until smooth. Add the bread cubes and let stand for 5 minutes. Pour into the prepared baking pan.

Step 3

Bake for 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.)

For the bourbon pecan sauce:

Step 4

Add the cream, egg yolks and sugar to a 2 quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly so the eggs don’t scramble, or until the mixture thinly coats the back of a spoon. Remove from the heat and let the mixture stand, stirring often as it cools.

Step 5

Meanwhile, melt the butter in a 2 quart saucepan on medium heat and add the pecans. Cook for 4-5 minutes or until the butter browns and you smell a nutty aroma.

Step 6

Stir the browned butter and pecans into the cream mixture. Remove from the heat and stir in the whiskey. Cover and chill for 1 hour.

Step 7

Drizzle on top of pumpkin bread and serve warm.