Pumpkin Bread Pudding with Whiskey Cream Sauce
User Reviews
4.4
Pumpkin Bread Pudding with Whiskey Cream Sauce
Description
The Pumpkin Bread Pudding with Whiskey Cream Sauce features bread cubes from a cinnamon-raisin loaf soaked in a custard of eggs, heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice. Baking this custard-soaked bread at 375°F until the pudding puffs and sets creates a moist yet structured dessert with warm spice tones and pumpkin flavor infused throughout. The pudding cools and deflates slightly after baking, developing a tender interior with a golden crust.
The whiskey pecan cream sauce complements the pudding with a smooth, creamy texture and nutty aroma. It starts with whisking cream, egg yolks, and sugar over medium heat until thickened, then stirred into browned butter and pecans cooked until fragrant. Adding whiskey to this mixture integrates a subtle boozy warmth, enhancing the sauce’s richness. Served warm, the sauce drizzled over the bread pudding creates a layered dessert experience blending creamy, spiced, nutty, and sweet elements.
This dessert suits fall and winter occasions where pumpkin flavors and warming spirits are seasonal favorites. Its components come together methodically but use familiar ingredients to produce an indulgent yet home-style treat.
Ingredients
For the bread pudding:
- 1 tablespoon butter , softened
- 6 egg large
- 3 cups heavy cream
- ⅔ cup pumpkin puree
- ⅓ cup pure maple syrup
- 1 tablespoon pumpkin pie spice
- 1- pound cinnamon-raisin bread cut into ¾-inch cubes, loaf
For the whiskey pecan sauce:
- 2 cups heavy cream
- 3 egg large yolks
- ½ cup granulated sugar
- 6 tablespoons butter
- ⅔ cup pecans , chopped
- ⅓ cup whiskey
Instructions
- To prepare bread pudding, preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter.
- In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes. Pour into prepared baking pan. Bake 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it’s cooled from the oven.)
- To prepare the whiskey pecan sauce, add the cream, egg yolks and sugar to 2-quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly, or until mixture thinly coats back of spoon. Remove from heat and let the mixture stand, stirring often as it cools.
- Meanwhile, melt butter in saucepan on medium heat and add pecans. Cook 4-5 minutes or until butter browns and you smell a nutty aroma.
- Stir the browned butter and pecans into the cream mixture. Stir in the whiskey.
- Serve bread pudding warm drizzled with bourbon pecan sauce. Sauce may be refrigerated for up to 1 day before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 1001 kcal
% Daily Value*
| Calories | 1001kcal | 50% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 78g | 120% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 426mg | 142% |
| Sodium | 394mg | 16% |
| Potassium | 404mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 5946IU | 119% |
| Vitamin C | 2mg | 2% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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