I absolutely love this recipe. I have used it for dessert on Thanksgiving to rave reviews. It's a great alternative to the standard pumpkin pie, and the leftovers are entirely satisfying.
Pumpkin Bread Pudding
Prep Time: 50 mins
Cook Time: 1 hour
Makes one large casserole of bread pudding
- 1 loaf of Pumpkin Bread (recipe here)
- 2 cups Heavy Whipping Cream
- 1 cup Whole Milk
- 1 tbsp Vanilla Extract
- 6 Egg Yolks
- 1/2 cup Sugar
- 3 tbsp Maple Syrup
- 1 cup Pumpkin Puree
- 2 tbsp Bourbon
- Preheat oven to 325F.
- Slice and cube loaf of Pumpkin Bread.
- Spread cubes on a cookie sheet with parchment paper and bake in oven for 10-15 minutes, flipping once.
- Arrange cubes in a buttered casserole dish.
- In a saucepan, combine Cream, Milk and Vanilla and let simmer.
- In a bowl, whisk Egg Yolks, Sugar, Pumpkin Puree and Maple Syrup.
- Then slowly add the hot cream mixture, whisking to combine.
- Add Bourbon, stir.
- Pour the custard over the bread cubes and let them soak for 15 minutes.
- Place casserole in a larger roasting pan, and fill the roasting pan with hot water until it rises halfway up the sides of the casserole dish.
- Bake for 1 hour.
- Remove from oven and roasting pan and let cool slightly before eating. Serve with caramel apple sauce!
Caramel Apple Sauce
Prep Time: 10 mins
Cook Time: 20
Makes 2 cups sauce
- 1 cup Heavy Whipping Cream
- 1/2 cup Apple Cider
- 1/2 tsp Ginger
- 4 Whole Cloves
- 2 Cinnamon Sticks
- 1/8 tsp Nutmeg
- 1 1/2 cups Sugar
- 1/2 cup Water
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Apple Brandy
- In a saucepan combine Heavy Whipping Cream, Apple Cider, Ginger, Cloves, Cinnamon Sticks and Nutmeg. Let simmer for 10 minutes.
- Strain the mixture, and return to low heat.
- In a separate saucepan, mix Sugar, Water, and Apple Cider Vinegar, mixing to incorporate over high heat.
- Let it sit and cook for 10 minutes until it turns into a dark chestnut color.
- Whisk in the cream mixture.
- Add Apple Brandy, stir.