Pumpkin Bread Pudding
Pumpkin Bread Pudding is quite possibly my favorite fall dessert – which is really saying a lot! It’s rich, creamy, decadent, and doused in the most incredible eggnog bourbon sauce. This recipe combines all of the warm, spiced autumnal flavors we love with just a touch of Christmas-y eggnog richness. It’s the best of both worlds!
Pumpkin Bread Pudding
Pumpkin. Bread. Pudding. This is pure bliss in a baking dish! It couldn’t be easier to make, which makes it all the more perfect. You just whip some things together in a bowl, dump it on top of the bread (which you cut into bite sized cubes, crusts on), spread into a baking dish, and bake. So very simple! If that’s not enough to sell you on this fall favorite, I have three more magical words – eggnog bourbon sauce.
I know what you may be thinking. Aren’t eggnog and pumpkin two very different seasonal treats? You’d be correct in thinking that, but consider this… The rich, sweet, and spiced flavors of eggnog pair SO perfectly with warm pumpkin flavors!
The bourbon is just present enough to deepen and enhance the flavor of the eggnog, so it’s no biggie if you’re not a bourbon fan. You really don’t even notice it.
I firmly believe that this might just be the very best Thanksgiving dessert. The pumpkin is fall flavored, made even more delicious with all of the warm and cozy spices. Eggnog bourbon sauce on top just makes me even more excited for Christmas.
So, this dessert really is ideal for tying both of the seasons together in a scrumptious way! Make sure you decide in advance who gets to lick the spoon that stirs together the sauce to avoid an all out war in your kitchen.
How to Make Pumpkin Bread Pudding
- Preheat. Preheat oven to 350°F.
- Make the pumpkin mixture. In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, allspice, cloves and salt.
- Toss and bake. Add the bread to bowl and toss to coat. Pour the mixture into a 11×8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes.
- Make the eggnog bourbon sauce. While the bread pudding bakes, melt the butter in a small saucepan over med-low heat and whisk in the cornstarch and cook for approximately 1-2 minutes. Slowly pour in the eggnog, whisking constantly until the mixture begins to thicken. Once the mixture has thickened enough to coat the back of spoon remove from the heat and whisk in the bourbon.
- Enjoy! Serve the bread pudding topped with the sauce.
How to Make Pumpkin Bread Pudding Ahead of Time
Pumpkin Bread Pudding can be made in advance and refrigerated up to 24 hours before baking. Let it come to room temperature before stuffing into the oven so it bakes evenly.
The eggnog sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. If you do make the sauce ahead of time, you need to hide it. Just a warning!
A bonus for any leftover bread pudding is that it’s great reheated in the microwave for 20 seconds or so, then enjoy while you’re watching It’s a Wonderful Life while wearing your favorite stretchy pants. I may or may not have plenty of experience with this tried and true recipe…
Can I use pumpkin pie filling?
Nope! Pumpkin pie filling is sweetened way too much and will make your bread pudding unbearably, tooth hurting, sugary sweet. Make sure you’re only using pumpkin puree that has no additional flavors. The flavor in this bread pudding recipe comes from all of the spices and brown sugar that you toss in yourself.
It’s time for pumpkin spice and everything nice!
Get the Recipe: Pumpkin Bread Pudding Recipe
- 1 15 ounce can pumpkin, not pumpkin pie filling
- 1 3/4 cup heavy cream
- 4 large eggs
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 7 cups bread cubes, cut the bread into 1 inch cubes and then measure 7 cups
- 2 tablespoons unsalted butter
- 2 tablespoons corn starch
- 2 cups eggnog
- 1 teaspoon bourbon
- 1 baking dish
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, allspice, cloves and salt.
- Add the bread to bowl and toss to coat. Pour the mixture into a 11×8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes.
- While the bread pudding bakes, melt the butter in a small saucepan over med-low heat and whisk in the cornstarch and cook for approximately 1-2 minutes. Slowly pour in the eggnog, whisking constantly until the mixture begins to thicken. Once the mixture has thickened enough to coat the back of spoon remove from the heat and whisk in the bourbon.
- Serve the bread pudding topped with the sauce.