Description
This Pumpkin Bread Pudding is a warm, comforting dessert featuring sourdough bread soaked in a pumpkin-spiced custard and baked to golden perfection. Topped with a luscious bourbon sauce, this recipe combines seasonal flavors with a rich, creamy texture for a perfect fall treat or holiday dessert.
Ingredients
Bread Pudding
- 1 pound loaf sourdough or artisan bread (about 12 cups bread chunks)
- 5 eggs
- 2 cups whole milk
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 1 1/2 tablespoons pumpkin pie spice
- 1 pinch salt
Bourbon Sauce
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup salted butter
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking dish and bread: Preheat your oven to 350°F (175°C). Butter or grease a 9 x 13-inch baking dish thoroughly to prevent sticking. Next, cut or tear the sourdough bread into 1-inch squares and spread them evenly in the baking dish. Place the dish in the preheating oven for 5 to 10 minutes until the bread is lightly dried but not browned; this helps the bread absorb the custard better.
- Make the custard mixture: While the bread is warming, whisk the 5 eggs in a large bowl. Gradually whisk in the 2 cups of whole milk, 1 cup pumpkin puree, 3/4 cup brown sugar, 1/2 cup granulated sugar, 1/2 tablespoon vanilla extract, 1 1/2 tablespoons pumpkin pie spice, and a pinch of salt until fully combined and smooth.
- Combine bread and custard: Pour the custard mixture evenly over the warm bread in the baking dish. Using your hands or a large spoon, mix gently but thoroughly to ensure all bread pieces are fully coated with the pumpkin custard.
- Bake the pudding: Place the baking dish back into the oven and bake for 45 to 50 minutes. The pudding should puff up, turn a beautiful golden brown, and you should not see any standing liquid. Once done, remove from the oven and let it cool for at least 15 minutes; this will help the pudding set for easier serving.
- Prepare the bourbon sauce: Just before serving, combine 1/2 cup granulated sugar, 1/4 cup whole milk, 1/4 cup salted butter, 2 tablespoons bourbon, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Whisk constantly until the mixture begins to simmer. Continue to cook with gentle bubbling for about 3 minutes, ensuring the sauce thickens slightly and develops a caramel color. This step cooks out the sharpness of the bourbon while infusing a rich, smooth flavor.
- Strain and serve: Remove the saucepan from heat and strain the bourbon sauce through a fine mesh sieve into a pitcher to remove any solids. Serve the warm bread pudding drizzled with the bourbon sauce. The sauce can be made up to 3 days ahead, stored refrigerated, and gently reheated before serving.
Notes
- Make ahead tip: Prepare the bread pudding fully and let it sit at room temperature until serving, or make it a day in advance and refrigerate to enhance flavors.
- To reheat and crisp the top, warm the pudding in a 350°F oven for 10-15 minutes before serving.
- Use whole milk and real butter for the richest flavor and best texture.
- Adjust the bourbon quantity as per taste preference; cooking it properly removes harsh alcohol notes.
- For a dairy-free variation, substitute whole milk and butter with plant-based alternatives, but note this will affect texture and flavor.
