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Bourbon Pumpkin Bread Pudding with Bourbon Sauce
Bourbon Pumpkin Bread Pudding with Bourbon Sauce
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Upgrade traditional bread pudding with Bourbon Pumpkin Bread Pudding for a cozy autumn treat featuring a grown-up twist with bourbon.
Ingredients:
  • 8 cups cubed day-old French bread
  • 1 cup chopped pecans
  • 2 1/2 cups half-and-half
  • 1/4 cup bourbon
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 5 whole eggs
  • 1 teapoon vanilla
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 vanilla bean
  • 3 egg yolks
  • 3 tablespoons granulated sugar
Instructions:
  • Prepare a 13x9-inch (3-quart) glass baking dish by lightly spraying it with cooking spray. Combine the bread cubes and pecans in the baking dish; set aside.
  • In a large bowl, mix together half-and-half, 1/4 cup bourbon, pumpkin, brown sugar, 1/4 cup granulated sugar, eggs, 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and allspice until well combined. Pour the custard into a baking dish and gently press bread cubes and pecans into the custard. Allow it to sit for 30 minutes.
  • Preheat your oven to 350°F. Bake the bread pudding for 45 minutes until the top is a beautiful golden brown.
  • In a 2-quart saucepan, combine milk and whipping cream. Split vanilla bean open and scrape out seeds. Add both seeds and bean to the milk mixture. Heat on low until simmering. In a medium bowl, whisk egg yolks with 3 tablespoons granulated sugar. Slowly pour warm milk mixture into the yolks while stirring continuously. Return the mixture to the saucepan and cook on low heat until it thickens. Strain the sauce into a heatproof pitcher and remove the vanilla bean. Mix in 1/4 cup bourbon and chill until ready to serve.
  • Cut the warm bread pudding into squares and serve it with a decadent bourbon sauce.

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