Ingredients
Scale
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
