Pumpkin Bread Pudding is richly flavored and greatly enhanced by an outstanding Bourbon sauce. You will love it.  It is a New Orleans favorite and a Southern classic, perfect for Thanksgiving season.

Pumpkin Bread Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 4 eggs
  • 3 Cups whole milk
  • 1 pound mashed pumpkin (canned is fine)
  • 1 Cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/2 Cups pecan pieces
  • 1 1/2 Quarts torn bread pieces
  • 1 Cup dark raisins
Bourbon sauce:
  • 1/2 Cup unsalted butter
  • 1 egg
  • 1 Cup sugar
  • 2 Tablespoons whole milk
  • 1/2 Cup Bourbon
Instructions
PUDDING:
  1. Beat eggs in a large bowl. Add milk and beat again.
  2. Stir in pumpkin, sugar, cinnamon, nutmeg, salt and vanilla.
  3. Add bread pieces and press with your hands to submerge bread in the milk mixture. (If you have the time, cover and refrigerate the mixture several hours or overnight; break up the bread the next day and bake as directed; if not, proceed as follows.) Set the mixture aside for 15 minutes.
  4. Use your fingers to break up the chunks of bread.
  5. Add pecans and press down into the bread.
  6. Set aside 15 minutes and repeat. Add raisins.
  7. Heat oven to 350 degrees.
  8. Generously butter a 2 quart baking dish. Fill the dish with bread pudding mixture and bake for 1 hour, or until pudding is set.
  9. Serve warm, hot or cold with hot Bourbon sauce.
BOURBON SAUCE:
  1. Use unsalted real butter for the best Bourbon Sauce; butter doesn't make a great sauce.
  2. Melt butter in a bowl set over hot but not boiling water.
  3. Combine egg, sugar and milk in a small bowl and beat until light colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes.
  4. Add Bourbon and stir.
  5. Remove from stove and serve.
Notes
Use a sweet or egg bread for this. We have tried it with challah, brioche and surprisingly, with pumpkin nut bread, which is more like a cake. The latter makes a very dense, but intensely flavorful pudding. Cornbread worked well too.

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