• B22b2bf850887375425e5290c28df76a

Pumpkin Bread Pudding With Bourbon Cream Sauce

A twist on traditional Southern bread pudding, this pumpkin bread pudding encompasses all your favorite fall flavors. A cinnamon filled pumpkin bread pudding layered in with chopped pecans. Then, it is drizzled with a vanilla-bourbon cream sauce. Served warm, this dessert will be sure to be a hit at your favorite fall gatherings.

Prep
Cook
Serves 10people
Ingredients
Pumpkin Bread Pudding:
14
oz French bread, cubed
2
large eggs
5
large egg yolks
1
cup whole milk
1/2
cup brown sugar
1/2
cup white sugar
15
oz pumpkin puree
1
tbsp vanilla
1
tsp salt
2
tsp cinnamon
1/2
tsp nutmeg
1/2
tsp cloves
1/2
cup pecans, finely chopped
Bourbon Cream Sauce:
6
tbsp unsalted butter
3/4
cup white sugar
2
large egg yolks
1
tbsp cornstarch
3/4
cup milk
1/2
cup bourbon
Directions
1.
Preheat oven to 350°F. Grease a casserole pan.
2.
In a large bowl, whisk together all ingredients except bread and pecans. Gently fold bread into mixture. Let set for 15 minutes. Fold again, making sure all bread is evenly coated. Let set for an additional 15 minutes.
3.
Scoop ⅓ of bread mixture into the bottom of your casserole dish. Spread across bottom. Sprinkle ⅓ of pecans on top of the mixture. Repeat until all bread and pecans are layered into dish. Bake for 40 minutes. Let set for 10 minutes before serving.
4.
While the bread pudding bakes, combine all ingredients into a medium sauce pot. Whisk vigorously over medium heat. When the edges of the mixture begin to boil, lower heat to medium-low and whisk for an additional 5 minutes. Remove from heat and set aside. Let sit for 5 minutes before pouring over sliced bread pudding.

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