Pumpkin Bread Pudding With Bourbon Vanilla Sauce Recipe

Name: Pumpkin Bread Pudding With Bourbon Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding; 1 cup heavy cream; 1/2 cup whole milk; 3/4 cup canned solid-pack pumpkin; 1/2 cup sugar; 2 large eggs plus 1 egg yolks; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground allspice; 1 pinch ground cloves; 2 tablespoons Bourbon (optional); 5 cups cubed day-old challah (1-inch); 3/8 cup unsalted butter, melted (3/4 stick); Bourbon Vanilla Custard Sauce; 1 cup whole milk; 1 cup heavy cream; 1 vanilla bean, split lengthwise; 6 tablespoons sugar; 6 egg yolks; 2 tablespoons Bourbon

Servings: persons

Bread Pudding
1 cup heavy cream
1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 egg yolks
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1 pinch ground cloves
2 tablespoons Bourbon (optional)
5 cups cubed day-old challah (1-inch)
3/8 cup unsalted butter, melted (3/4 stick)
Bourbon Vanilla Custard Sauce
1 cup whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise
6 tablespoons sugar
6 egg yolks
2 tablespoons Bourbon

1
Preheat oven to 350u00b0F with rack in middle.
2
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
3
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
4
For the Custard:
5
Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.

1165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Bread Pudding, 1 cup heavy cream, 1/2 cup whole milk, 3/4 cup canned solid-pack pumpkin, and more.

Yes, Pumpkin Bread Pudding With Bourbon Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread Pudding With Bourbon Vanilla Sauce

How did you like this recipe?

Frequently Asked Questions