Name: Pumpkin Bread Pudding with a Steady Rise
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 11 people
Ingredients: 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 I used freshly grated; ½ cup tart dried cherries or raisins; ¼ cup Bourbon; 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; ¼ cup maple syrup Grade A robust flavor; 1 tablespoon light brown sugar unpacked; 3 tablespoons heavy cream; 2 tablespoons Bourbon; pinch kosher salt

Pumpkin Bread Pudding with a Steady Rise is filed under Pumpkin and built around brioche, whole eggs, and 2 % milk. Plan on 11 people.

Count on 10 minutes of prep, 50 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

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 I used freshly grated
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

How the cooking goes

Make the Bread Pudding

Heat the oven to 325°F.
Microwave Bourbon and cherries on high in a small mixing bowl for 1 minute. Keep it to one side to cool.
In a mixing bowl, whisk eggs until the texture looks smooth. Whisk in milk, cream, pumpkin puree, sugar and spices until incorporated. Add any Bourbon that was not absorbed by the cherries.
Put 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.
Oven-bake in preheated oven for 50-60 minutes, or until the custard is set and jiggles like cheesecake. it helps to press gently on the center of the pudding, you should feel some resistance.
Allow it to cool on a wire rack at least 20 minutes prior to serving.
You can serve it warm, ambient temperature or cold. You prefer it warm or ambient 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. Heat it until it boils over a moderate flame, stirring now and then.
Reduce heat to low and simmer for an additional 10-15 minutes or until the sauce has thickened to your liking. Take it off the heat and cool slightly before serving.
Sauce can be served hot, warm or at ambient temperature. It will separate in the refrigerator, reheat and stir to mix back together. This is the brown sugar’s fault.