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Pumpkin Bread Pudding

Pumpkin Bread Pudding
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5 from 3 reviews

This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

Ingredients

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For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • 1/2 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes 3/4 cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

Find it online: https://www.acouplecooks.com/pumpkin-bread-pudding/