Ultimate Pumpkin Bread Pudding with Maple Bourbon Sauce: A Fall Dessert Masterpiece
Indulge in the rich, comforting flavors of autumn with this extraordinary Pumpkin Bread Pudding. Each bite offers a moist, tender custard infused with classic pumpkin spice, perfectly complemented by a creamy, sweet, and subtly boozy Maple Bourbon Sauce. This dessert isn’t just a treat; it’s a celebration of seasonal ingredients, designed to bring warmth and joy to any gathering. Forget dry or bland bread puddings – this recipe guarantees a symphony of textures and tastes, making it a must-try for pumpkin lovers and dessert enthusiasts alike.
Prepare to fall in love with this exquisitely spiced pumpkin bread pudding. The custard base is a harmonious blend of cinnamon, nutmeg, and ginger, providing that unmistakable autumnal warmth. Hidden within are plump, bourbon-soaked tart cherries, introducing a delightful tang that masterfully balances the sweetness of the custard. To elevate the experience, a crunchy, sugared bread topping creates a fantastic textural contrast against the soft, creamy pudding beneath. It’s truly a multi-layered dessert experience.
While the star of the show is undeniably the easy-to-make Maple Bourbon Sauce, which ties together the pumpkin, spices, and tart cherries with its luxurious sweetness, this versatile pudding also pairs beautifully with other accompaniments. For a classic touch, consider serving it with vanilla ice cream, a delicate vanilla anglaise, or a decadent salted caramel sauce. Each option offers a unique way to savor this delightful pumpkin creation.
Table of Contents
- Why You Will Love This Pumpkin Bread Pudding
- Professional Tips for the Perfect Bread Pudding
- Essential Ingredients for Pumpkin Bread Pudding
- Savvy Substitutions for Your Bread Pudding
- Delicious Variations to Try
- Step-by-Step Guide to Making Pumpkin Bread Pudding
- Chef Lindsey’s Secret Recipe Tip
- Make-Ahead Magic for Pumpkin Bread Pudding
- Frequently Asked Questions
- Pumpkin Bread Pudding Recipe Card
- Before You Go
Why You Will Love This Pumpkin Bread Pudding
This Pumpkin Bread Pudding is more than just a dessert; it’s an experience crafted to delight. Here’s why it’s destined to become a staple in your fall baking repertoire:
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Perfectly Balanced Pumpkin Spice Flavor
Our custard base isn’t just a hint of pumpkin; it features a generous 1 cup of rich pumpkin puree, ensuring an authentic and deep pumpkin flavor. This is beautifully enhanced by a meticulously crafted blend of warming spices like cinnamon, nutmeg, and ginger, creating a quintessential autumn taste profile. The addition of brown sugar introduces a delightful sweetness with subtle caramel notes and a touch of molasses, making every spoonful utterly irresistible. This is truly the essence of fall captured in a dessert.
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Rich, Moist, and Effortlessly Easy
Say goodbye to dry, crumbly bread puddings! This recipe is engineered for ultimate moisture and richness. We use the perfect ratio of luxurious custard to bread, ensuring every single cube is thoroughly saturated, transforming into a melt-in-your-mouth texture once baked. The preparation is surprisingly straightforward: simply let the bread soak, then bake until golden and perfectly set. This method eliminates the guesswork and guarantees a consistently moist and flavorful result every time, making it accessible even for novice bakers.
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A Crunchy, Sugared Cinnamon Topping
As a professional pastry chef, I believe in contrasts, and this topping is my secret weapon. Before baking, a portion of the bread is tossed with a delightful mixture of cinnamon, sugar, and melted butter. This creates an incredible crispy, sweet crust that forms on top during baking. This golden, caramelized layer offers a magnificent textural counterpoint to the creamy, soft pudding underneath, adding an exciting dimension to each bite. It’s the unexpected crunch that elevates this bread pudding from great to truly unforgettable.
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An Unforgettable Maple Bourbon Cream Sauce
While a simple vanilla anglaise or even plain bread pudding is lovely, our silky Maple Bourbon Sauce is a game-changer. This luxurious sauce is designed to enhance and unify all the existing flavors in the pudding. The maple syrup adds a rich, earthy sweetness, while the bourbon introduces a subtle depth and sophisticated warmth. This creamy, pourable sauce transforms the dessert, adding an incredible layer of complexity and indulgence that will leave your taste buds singing. It’s the crowning glory of this magnificent autumn treat.
Professional Tips for the Perfect Bread Pudding
Achieving a truly exceptional bread pudding involves a few key techniques. As a chef, I’ve refined these steps to ensure your dessert is nothing short of perfection:
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Choosing the Right Bread is Paramount
The foundation of any great bread pudding is the bread itself. For this pumpkin bread pudding, I highly recommend using rich, eggy breads like Challah or brioche. Their delicate crumb, slight sweetness, and sturdy yet soft texture are ideal for absorbing the custard without becoming mushy. Avoid dense, whole-wheat, or excessively crusty artisan breads, as these can make the pudding heavy and prevent proper custard absorption. For an extra special twist, you could even try my sourdough raisin bread to add another layer of flavor and chewiness.
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Allow Your Bread to Dry Out Slightly
This step is often overlooked but is absolutely critical for the best bread pudding texture. Fresh bread is too soft and contains too much moisture, which can lead to a soggy or overly dense pudding. By allowing your cubed bread to sit out on the counter for a few hours, or even overnight, it loses some moisture and becomes slightly stale. This slight dryness enables the bread to more effectively absorb the rich pumpkin custard, ensuring a beautifully cohesive and flavorful pudding that holds its shape and doesn’t dissolve into a solid mass during baking.
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Precision in Cutting Your Bread Cubes
The size of your bread cubes plays a significant role in the final texture. I recommend cutting your bread into ½ to ¾ inch cubes. Pieces that are too small might disintegrate into the custard, resulting in a homogenous, cake-like texture rather than distinct bread pieces. Conversely, overly large cubes might not fully absorb the custard, leading to dry pockets. This intermediate size allows the custard to deeply penetrate the bread, creating that desired moist interior while still maintaining the integrity of the bread pieces, contributing to a harmonious texture throughout the pudding.
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Keep the Crusts On for Added Texture
Unlike a peanut butter and jelly sandwich, the crusts on your bread serve a vital purpose in bread pudding. The crusts absorb less of the custard than the soft interior crumb, which means they retain a bit more chewiness and structure after baking. This subtle difference in texture provides another layer of interest, contributing to the overall complexity and enjoyment of the dish. It adds a rustic charm and prevents the pudding from being uniformly soft, giving it a satisfying bite.
Essential Ingredients Needed
Crafting this incredible pumpkin bread pudding starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is important:
- Cubed Bread: The cornerstone of bread pudding. My top choices are brioche, challah, or a good quality soft white bread. These breads offer a tender crumb and absorb the custard beautifully. While 5 cups are designated for the pudding base, consider slicing a bit extra to make a delightful pumpkin spice French toast!
- Milk: I use 2% milk to provide a balance of flavor and richness without making the pudding overly heavy. You can certainly substitute nonfat milk for a lighter version or whole milk for an even richer, more decadent custard. Remember, the higher the fat content, the creamier your final pudding will be.
- Heavy Cream: This is where true richness comes in. Heavy cream adds a luxurious mouthfeel and a subtle natural sweetness. Its high-fat content is crucial for achieving a thick, smooth, and utterly indulgent pumpkin custard that truly satisfies.
- Pumpkin Puree: Whether you opt for homemade or canned, ensure your pumpkin puree is 100% pumpkin, not pumpkin pie mix. If using homemade, make sure it’s thoroughly drained to prevent excess moisture from making your pudding soggy. Grab an extra can or two and try making a luscious homemade pumpkin cake this season!
- Light Brown Sugar: This provides the primary sweetness for the pudding, but it’s not just about sugar. Light brown sugar imparts a wonderful depth of flavor with its delicate molasses notes, complementing the pumpkin and spices perfectly and contributing to the pudding’s rich caramelization.
- Whole Eggs: Eggs are indispensable in a baked custard like bread pudding. Similar to a classic chocolate pudding, they act as the essential thickening agent, binding all the liquids and ingredients together to create that characteristic, smooth, and set custard texture.
- Kosher Salt: A small amount of kosher salt is a flavor enhancer, not just a seasoning. It brightens and balances all the sweet and savory notes in the pudding, ensuring no flavor falls flat. Do not omit this crucial ingredient!
- Spices: The heart of the fall flavor! You can use my comprehensive pumpkin spice recipe for convenience, or measure out individual spices as detailed in the recipe card. I highly recommend using freshly grated nutmeg for its superior aroma and pungent, warm notes, along with cinnamon and ginger for that classic pumpkin spice blend.
- Bourbon: A key flavor component in both the pudding and the accompanying sauce. Since the Bourbon’s character will shine through, choose a quality brand that you genuinely enjoy the taste of. If you’re looking for another way to use it, try making some indulgent bourbon chocolate truffles. Alternatively, if you prefer to avoid alcohol or its raw taste, a good quality vanilla extract can be used as a substitute in the custard, or choose a bourbon with a milder, more aromatic profile.
- Chopped Pecans: These add a lovely nutty flavor and a satisfying crunch to the topping. I don’t pre-toast my pecans because the oven’s baking temperature is sufficient to toast them perfectly as the pudding cooks, saving you an extra step.
- Dried Tart Cherries: These are a fantastic addition, providing a burst of bright, tangy flavor that cuts through the sweetness of the pumpkin and spices. They introduce a subtle chewiness and complexity. Feel free to substitute with raisins for a more traditional approach or omit them entirely if preferred. They are also wonderful in my cherry sourdough bread!
- Butter: Melted butter is essential for the crispy topping, acting as the binder for the sugar and spices, ensuring they adhere to the bread cubes and caramelize beautifully in the oven. For the sauce, it contributes to the smooth texture.
- Maple Syrup: For the decadent Maple Bourbon Sauce, invest in Grade A robust flavor maple syrup. While it might be a slight splurge, its deep, complex maple notes are absolutely worth it and make a significant difference in the final taste of the sauce, elevating it to gourmet status.
Savvy Substitutions for Your Bread Pudding
This recipe is incredibly adaptable, allowing for various substitutions to suit your preferences or what you have on hand. Here are some smart swaps that won’t compromise flavor or texture:
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Pumpkin Pie Spice for Individual Spices
If you prefer a simpler approach or don’t have all the individual spices, you can easily substitute 2 teaspoons of a good quality pumpkin pie spice blend for the ground cinnamon, ginger, and nutmeg. This ensures you still capture that quintessential fall flavor with minimal effort. My homemade pumpkin spice recipe is also an excellent option if you want to make your own blend!
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Milk and Cream Alternatives
For convenience, you can replace the 1 cup of 2% milk and 2 cups of heavy cream with 3 cups of half-and-half. This will still yield a rich and creamy custard. Alternatively, if you’re looking for different fat levels or dairy-free options, feel free to substitute whole milk for the 2% milk, or explore non-dairy milk and cream alternatives like almond milk or full-fat coconut milk for a vegan-friendly version, though the texture and flavor might vary slightly.
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Using Homemade Pumpkin Puree
If you’re making your own pumpkin puree, that’s fantastic! However, it’s crucial to properly drain it before use. Homemade puree often contains more water than canned versions. To avoid a soggy bread pudding, place your homemade puree in a fine-mesh sieve lined with cheesecloth and let it drain overnight in the refrigerator. This removes excess moisture, ensuring your custard sets beautifully and your pudding maintains a perfect texture.
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Eliminating the Alcohol (Bourbon)
For a non-alcoholic version, simply omit the Bourbon from the custard mixture. To maintain the liquid volume and ensure the pudding remains moist, add an additional ¼ cup of milk (or your chosen milk substitute). While the Bourbon adds a unique depth, the pudding will still be incredibly flavorful with the pumpkin and spices alone, or you can enhance it with a teaspoon of vanilla extract for a classic touch.
Delicious Variations to Try
Once you’ve mastered the classic Pumpkin Bread Pudding, unleash your creativity with these exciting variations to impress your guests or simply keep things fresh:
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Elevate with Pumpkin Bread as the Base
For an intensely rich and decadent experience, try making this pudding with a mixture of challah and homemade pumpkin bread. The pumpkin bread will infuse the pudding with an extra layer of pumpkin flavor and spice, creating an even more indulgent dessert. It’s a wonderful way to use up leftover pumpkin bread and take this dish to new heights of deliciousness.
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Individual Ramekins for Elegant Serving
Transform this family-style dessert into elegant individual portions by baking it in ramekins. Take a cue from my vanilla crème brûlée and simply portion the prepared pudding mixture into buttered ramekins. Adjust baking time as needed (they will bake faster) until the custard is set. This presentation is perfect for dinner parties or when you want to offer personalized desserts.
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Explore Different Sauce Pairings
While the Maple Bourbon Sauce is undeniably delicious, this pumpkin bread pudding is wonderfully versatile and can be served with a variety of other sauces. Consider a traditional hard sauce from my easy bread pudding recipe, a classic vanilla anglaise, a scoop of creamy vanilla bean ice cream, or for caramel lovers, a rich salted caramel sauce, a unique salted maple caramel sauce, or even a nostalgic butterscotch sauce! Each sauce offers a distinct flavor profile that can complement the pumpkin beautifully.
Step-by-Step Guide to Making Pumpkin Bread Pudding
Follow these detailed instructions to create an exquisite pumpkin bread pudding with a rich Bourbon sauce. You’ll find further precise measurements and ingredient details in the comprehensive recipe card below.
Part 1: Preparing the Pumpkin Bread Pudding
- Preheat Your Oven: Begin by preheating your oven to 325°F (160°C). This ensures the oven is at the correct temperature for even baking as soon as your pudding is ready.
- Infuse Cherries with Bourbon (Optional but Recommended): In a small, microwave-safe bowl, combine the Bourbon and dried tart cherries. Microwave on high for 1 minute. This gentle warming helps the cherries plump up and absorb the rich flavor of the Bourbon, infusing them with a delightful boozy note. Set this aside to cool slightly while you prepare the custard.
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Prepare the Custard Base: In a large mixing bowl, whisk the whole eggs until they are smooth and light. Gradually whisk in the milk, heavy cream, pumpkin puree, light brown sugar, and all the delightful pumpkin spices (cinnamon, ginger, and nutmeg). Continue whisking until all ingredients are thoroughly combined and the mixture is homogenous. If any Bourbon was not absorbed by the cherries in the previous step, add that into the custard mixture now to ensure no flavor is wasted.
Chef’s Pro-Tip: In a professional kitchen, for larger batches of bread pudding base, I often use an immersion blender (or a regular blender) to quickly and smoothly combine all the custard ingredients. This method ensures a perfectly smooth base without any lumps, saving time and effort.
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Combine Bread and Custard for Soaking: Add the 5 cups of cubed bread to your prepared pumpkin custard mixture. Using a wooden spoon or a spatula, gently mix until all the bread cubes are evenly coated and begin to absorb the liquid. The bread should look thoroughly moistened. Carefully pour this mixture into an 8-inch square baking dish. Cover the dish with plastic wrap and allow it to rest on the counter for approximately 20 minutes. This crucial soaking period allows the bread to fully absorb the custard, preventing a dry pudding.
Make-Ahead Option: For ultimate convenience, you can prepare the pudding through this step, cover it tightly, and refrigerate it overnight (up to 5 days). This allows for even deeper flavor development and makes baking day much easier.
- Craft the Crunchy Sugared Topping: While your pudding is resting and the bread is soaking up the luscious custard, prepare the delightful crispy topping. In a separate small bowl, combine the 2 cups of topping bread cubes with the light brown sugar, melted butter, ½ teaspoon ground cinnamon, a pinch of kosher salt, and the chopped pecans. Toss everything together until the bread cubes are thoroughly coated. Once the main pudding has rested, evenly distribute this sugared bread mixture over the top of the pudding in the baking dish. Gently press down on the topping slightly, ensuring that some of the larger pieces are partially submerged in the custard. This helps them crisp up beautifully while preventing them from burning.
- Bake to Perfection: Place the baking dish into your preheated oven and bake for 50-60 minutes. The pudding is done when the custard is set, and it will gently jiggle in the center, much like a baked cheesecake. I often perform a gentle press test on the center; you should feel a slight resistance, indicating it’s cooked through. Avoid overbaking, as this can lead to a dry texture.
- Cool Before Serving: Once baked, remove the pumpkin bread pudding from the oven and place it on a wire rack to cool for at least 20 minutes before serving. This allows the pudding to set further and the flavors to meld. You can serve it warm, at room temperature, or even cold. While delicious at any temperature, I personally prefer it warm or at room temperature. Note that after refrigeration, the crispy topping may soften slightly, losing some of its initial charm.
Part 2: Crafting the Maple Bourbon Sauce
It’s efficient to prepare this decadent sauce while your pumpkin bread pudding is baking in the oven.
- Combine Sauce Ingredients: In a small saucepan, combine the maple syrup (Grade A robust flavor for best results), 1 tablespoon of light brown sugar (unpacked), heavy cream, Bourbon, and a small pinch of kosher salt.
- Simmer to Thicken: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely. Once boiling, reduce the heat to low and allow the sauce to simmer for an additional 10-15 minutes. Continue simmering until the sauce has thickened to your desired consistency. It will thicken further as it cools.
- Serve and Store: Remove the sauce from the heat and allow it to cool slightly before pouring generously over your warm pumpkin bread pudding.
Sauce Storage Tip: This versatile sauce can be served hot, warm, or at room temperature. If stored in the refrigerator, it may separate due to the brown sugar. Simply reheat it gently on the stovetop or in the microwave and stir well to bring it back together into a smooth, emulsified consistency before serving.
Chef Lindsey’s Secret Recipe Tip
Bread pudding might seem like a simple dessert, but two key factors differentiate a good one from a truly exceptional one: proper liquid absorption and thorough baking. You must allow the bread sufficient time to fully soak up the custard before baking; a rushed soak will result in a dry, crumbly interior. Similarly, underbaked pudding will be watery and unset. To avoid a sad dessert, ensure your bread is fully saturated and the pudding is baked until it offers gentle resistance when lightly pressed in the center. If you ever find your pudding slightly dry, a generous pour of extra sauce or a scoop of creamy ice cream can always come to the rescue!
Make-Ahead Magic for Pumpkin Bread Pudding
This pumpkin bread pudding is an excellent candidate for make-ahead preparation, perfect for holiday entertaining or busy weeknights. You can prepare the entire pudding through Step 4 of the instructions (combining bread and custard in the baking dish), cover it tightly with plastic wrap, and refrigerate it for up to 5 days. This extended soaking time actually enhances the flavor and ensures maximum moisture. While the pudding base can be prepped, I always recommend preparing the crispy sugared topping fresh just before baking for the best texture. The Maple Bourbon Sauce can also be made ahead and refrigerated; just be sure to reheat and stir it well before serving.
Frequently Asked Questions
A watery bread pudding is almost always a sign of being underbaked. The custard needs sufficient time and heat to fully set and thicken. If you notice your pudding is still jiggly and liquidy in the center after the recommended baking time, simply pop it back into the oven. Continue baking in 10-15 minute increments, testing gently by pressing the center until it offers a slight resistance and doesn’t appear overly wet.
Dry bread pudding is typically a result of two main issues: either it was over-baked, causing the custard to lose too much moisture, or the bread didn’t adequately soak up the custard mixture before baking. To prevent this, ensure your bread has rested in the custard for the recommended time, ideally 20 minutes on the counter or even overnight in the refrigerator. When you gently press on the bread cubes before baking, you should see custard ooze out, indicating proper saturation. During baking, watch for a set center rather than a dry appearance, and avoid baking past the point of gentle jiggle.
For optimal freshness and food safety, proper storage is key. If you’re preparing the pudding ahead of time but haven’t baked it yet, store the unbaked mixture, well-covered in plastic wrap, in the refrigerator for up to 5 days. Once baked, any leftover pumpkin bread pudding should be stored well-wrapped or in an airtight container in the refrigerator for up to 7 days. For longer storage, baked bread pudding freezes beautifully for up to 2 months; simply thaw in the refrigerator overnight and gently reheat before serving.
If you tried this recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your thoughts in the comments below. I genuinely love hearing from you; your feedback and comments truly make my day!
Pumpkin Bread Pudding
An easy Pumpkin Bread Pudding with a Bourbon Sauce! The pudding is moist and flavorful, and the creamy, sweet maple Bourbon sauce pulls all the flavors together.
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Ingredients
For the Pudding:
- 5 cups brioche, Challah, or your favorite bread cut into ¾ inch cubes
- 4 whole eggs
- 1 cup 2 % milk
- 2 cups heavy cream
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 cup light brown sugar (packed)
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg (freshly grated recommended)
- ½ cup tart dried cherries (or raisins)
- ¼ cup Bourbon
For the Crispy Topping:
- 2 cups bread cut into ½ – ¾ inch cubes (some can be slightly smaller)
- 2 tablespoons light brown sugar
- ¼ cup unsalted butter (melted)
- ½ teaspoon ground cinnamon
- pinch kosher salt (or use salted butter)
- ¼ cup pecans (chopped)
For the Maple Bourbon Sauce:
- ¼ cup maple syrup (Grade A robust flavor)
- 1 tablespoon light brown sugar (unpacked)
- 3 tablespoons heavy cream
- 2 tablespoons Bourbon
- pinch kosher salt
Makes: 8 x 8 inch rectangle
Instructions
Make the Bread Pudding:
- Preheat oven to 325°F (160°C).
- Microwave Bourbon and cherries on high in a small bowl for 1 minute. Set aside to cool.
- In a large bowl, whisk eggs until smooth. Whisk in milk, cream, pumpkin puree, sugar, and spices until incorporated. Add any Bourbon that was not absorbed by the cherries.
- Add the 5 cups of the cubed bread to the custard and mix with a wooden spoon or spatula until all of the bread is coated and has started to absorb the liquid. Pour carefully into an 8 inch square baking dish, cover with plastic wrap and allow to sit on the counter for about 20 minutes.
- Prepare your topping while your pudding rests: In a small bowl mix sugar, butter, cinnamon, kosher salt and pecans together. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
- Bake in preheated oven for 50-60 minutes, or until the custard is set and jiggles like cheesecake. Press gently on the center of the pudding – you should feel some resistance.
- Let cool on a wire rack at least 20 minutes prior to serving.
- You can serve it warm, room temperature or cold. I prefer it warm or room temperature – after refrigeration, the topping will begin to soften and lose some of its charm.
Make the Bourbon Sauce:
- While the pudding is cooking, make the sauce.
- In a small sauce pot, stir together maple syrup, brown sugar, cream, Bourbon, and a small pinch of kosher salt. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for an additional 10-15 minutes or until the sauce has thickened to your liking. Remove from heat and cool slightly before serving.
- Sauce can be served hot, warm or at room temperature. It will separate in the refrigerator; reheat and stir to mix back together. This is due to the brown sugar.
Notes
Technique – Allow the bread to properly soak up the custard or the resulting bread pudding will seem dry.
Variations – Add different spices, dried fruits or nuts for personalized flavor profiles!
Storage – Store unbaked bread pudding covered in the refrigerator for up to 5 days. Store baked bread pudding well-wrapped in the refrigerator for up to 7 days. Baked bread pudding can be frozen for up to 2 months.
Note on the photos: I halved this recipe as written to bake a more reasonably sized bread pudding that should serve 4-6, or just two people two days in a row! 😉
Nutrition
Carbohydrates: 59g |
Protein: 10g |
Fat: 29g |
Saturated Fat: 16g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 8g |
Trans Fat: 1g |
Cholesterol: 138mg |
Sodium: 340mg |
Potassium: 279mg |
Fiber: 3g |
Sugar: 39g |
Vitamin A: 5058IU |
Vitamin C: 2mg |
Calcium: 170mg |
Iron: 3mg
Before You Go
I sincerely hope you enjoyed creating and savoring this incredible Pumpkin Bread Pudding with Maple Bourbon Sauce! It’s truly a standout dessert for the autumn season. If you’re eager for more festive flavors, don’t forget to explore our other delightful pumpkin recipes, perfect for any occasion.
Looking for quick and simple pumpkin treats? You’ll absolutely adore these 10 Easy Pumpkin Recipes. Or, if you want a comprehensive guide to all things pumpkin this fall, dive into our curated collection of the 25 Best Pumpkin Recipes! Happy baking!
