Bread pudding is a classic comfort dessert, made with simple ingredients, and perfect for any season. Adding pumpkin gives it an autumnal twist that’s ideal for cooler weather, cozy gatherings, and holiday meals. This Pumpkin Bread Pudding with Bourbon Sauce pairs the creaminess of custard with the warmth of pumpkin, spices, and a touch of bourbon. The bourbon sauce is optional but highly recommended, as it brings out the flavors of the dessert with an added richness.
Why Bread Pudding Works
Bread pudding is a flexible recipe with a long history. It’s traditionally a way to use up day-old or stale bread, transforming it into something moist, rich, and satisfying. The bread absorbs the custard mixture, which helps create a soft center and a slightly crisp top. When baked, it forms a dessert that feels like a cross between cake and custard.
In this recipe, we use brioche or challah because they are soft and absorbent, but any bread can work in a pinch. Adding pumpkin puree and a blend of spices transforms the pudding, making it taste seasonal. Even if you haven’t made bread pudding before, this recipe is straightforward and forgiving, perfect for anyone looking to try their hand at a classic dessert.
Ingredients Breakdown
Here’s what you’ll need:
- Bread: Brioche or challah bread is ideal because it soaks up the custard mixture without becoming too dense. If your bread is a little stale, even better. Day-old bread will absorb the liquid more easily, so this is a good recipe if you have extra bread to use up.
- Pumpkin Puree: Canned pumpkin works perfectly, giving the dessert a subtle pumpkin flavor. Make sure to buy pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Milk and Cream: Whole milk and heavy cream give the custard its richness. If you’re looking for a lighter option, you could use half-and-half instead of the combination of milk and cream.
- Eggs: Eggs are essential for creating the custard base, holding the ingredients together and adding texture. Make sure to whisk them well to get a smooth custard.
- Brown Sugar: Brown sugar adds a hint of molasses flavor and complements the pumpkin and spices.
- Vanilla Extract: Vanilla enhances the flavor of the custard, making it warm and inviting.
- Spices: A mix of cinnamon, nutmeg, ginger, and cloves brings out the flavor of the pumpkin without overwhelming it.
- Salt: A small amount of salt balances the sweetness and enhances the flavor of the spices.
- Bourbon Sauce: This sauce is a simple mix of heavy cream, brown sugar, butter, and bourbon. If you prefer a non-alcoholic option, you can replace the bourbon with vanilla extract.
Step-by-Step Recipe Guide
Step 1: Preparing the Bread
Start by cutting your bread into 1-inch cubes. If the bread is fresh, spread it out on a baking sheet and let it sit out for a few hours to dry out. Using dry or slightly stale bread allows it to absorb the custard mixture better, giving you the ideal bread pudding texture.
Arrange the bread cubes in a greased 8×8-inch baking dish, spreading them out evenly. You can use a slightly larger or smaller dish, but an 8×8 pan generally provides the right thickness for this recipe.
Step 2: Making the Pumpkin Custard
In a large mixing bowl, combine the pumpkin puree, milk, cream, brown sugar, eggs, vanilla extract, spices, and salt. Whisk everything together until it’s smooth and fully combined. You want the custard mixture to be well-blended to avoid any pockets of unmixed ingredients in the bread pudding.
Pour the custard mixture over the bread cubes, pressing down gently so the bread can absorb the liquid. Let it sit for 10-15 minutes before baking to allow the custard to soak in fully. This resting time will give the pudding a uniform texture.
Step 3: Baking
Preheat your oven to 350°F (175°C) and place the baking dish in the center of the oven. Bake for 45 minutes, or until the pudding is set and the top is lightly golden. A toothpick inserted in the center should come out clean, which is a sign that the custard has fully cooked.
Let the bread pudding cool slightly before serving, but it’s best enjoyed warm.
Step 4: Making the Bourbon Sauce
While the bread pudding is baking, you can prepare the bourbon sauce. This sauce is simple to make and adds a lot to the dessert. In a small saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring until the butter melts and the sugar dissolves.
Remove the saucepan from the heat and stir in the bourbon. If you prefer not to use bourbon, a teaspoon of vanilla extract will work as a substitute. The sauce should be smooth and slightly thick, making it easy to pour over each serving of bread pudding.
Serving Suggestions
Once the bread pudding has cooled slightly, drizzle the warm bourbon sauce over the top. You can serve it directly from the baking dish, letting each person scoop out their portion, or cut it into individual servings.
For a finishing touch, consider adding a dollop of whipped cream or a small scoop of vanilla ice cream on the side. This contrast in temperature and texture makes the dessert even more enjoyable. You can also sprinkle a bit of cinnamon or nutmeg over the top for extra flavor.
Tips for Success
- Choose the Right Bread: Brioche or challah are soft and slightly sweet, which works well with the pumpkin and spices. However, other types of bread, such as French bread or a rustic loaf, can work as well.
- Let the Bread Soak: Giving the bread time to absorb the custard before baking ensures a consistent texture throughout the pudding. If you’re in a hurry, 10-15 minutes should be enough, but if you have time, let it sit a bit longer.
- Control the Spice Level: Adjust the spices to your preference. If you like a stronger spice flavor, add a bit more cinnamon or nutmeg. For a milder flavor, reduce the amounts slightly.
- Bourbon Sauce Alternatives: If you prefer not to use alcohol, substitute vanilla extract or omit the sauce altogether. A caramel sauce or a simple maple syrup drizzle can also work well with this dessert.
Customizing the Recipe
Bread pudding is a flexible dessert, so don’t hesitate to adapt it based on your preferences and what you have on hand.
- Add-Ins: You can add nuts, such as pecans or walnuts, for a bit of crunch. Dried cranberries or raisins can add a touch of sweetness and are classic additions to bread pudding.
- Spice Mix: Adjust the spices as you like, or experiment with different combinations. Cardamom or allspice can add a unique flavor if you want something a little different.
- Bread Type: While brioche and challah are recommended, other types of bread, like French or sourdough, can give you a more rustic texture. Just be sure to adjust the soaking time, as denser bread may need more time to absorb the custard fully.
Storing and Reheating
If you have leftovers, store the bread pudding in an airtight container in the refrigerator for up to three days. The bourbon sauce can also be stored separately in the refrigerator.
To reheat, warm individual servings in the microwave for about 30-45 seconds, or place the entire dish back in a 300°F oven until heated through. Add a little extra sauce to prevent it from drying out.
Perfect for Gatherings
This Pumpkin Bread Pudding with Bourbon Sauce is a great choice for fall gatherings, holiday meals, or a cozy night in. Its flavors bring a seasonal warmth, while the custardy texture makes it easy for everyone to enjoy. Even if you’re not usually a fan of bread pudding, the pumpkin twist makes it worth a try. Serve it with whipped cream or ice cream, and it might just become a favorite in your home this season.
Enjoy this classic dessert with a seasonal touch, and feel free to experiment with the flavors to make it your own.
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Pumpkin Bread Pudding with Bourbon Sauce
A cozy, spiced pumpkin bread pudding with a warm bourbon sauce perfect for chilly autumn evenings.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
Bread Pudding
- 6 cups day-old brioche or challah bread, cut into 1-inch cubes
- 1 cup pumpkin puree
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
Bourbon Sauce
- ½ cup heavy cream
- ¼ cup brown sugar
- 2 tbsp unsalted butter
- 2 tbsp bourbon
- Pinch of salt
Instructions
- Prepare the Bread Pudding: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish. Spread the bread cubes evenly in the dish.
- Make the Custard: In a large mixing bowl, whisk together pumpkin puree, milk, cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Combine and Soak: Pour the custard over the bread cubes, pressing down lightly to ensure the bread absorbs the mixture. Let it sit for 10-15 minutes.
- Bake: Bake for 45 minutes, or until the pudding is set and the top is golden brown.
- Prepare the Bourbon Sauce: While the pudding bakes, combine heavy cream, brown sugar, and butter in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Remove from heat, add the bourbon and a pinch of salt, and stir until smooth.
- Serve: Let the bread pudding cool slightly. Drizzle warm bourbon sauce over the bread pudding before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
