Pumpkin Bread Pudding with Eggnog Bourbon Sauce
Rich, creamy and decadent….this Pumpkin Bread Pudding is welcome anytime of the day. A wonderful way to use up leftover bread and so easy to make.
I know we’re kinda past the pumpkin part of the year, it seems like everyone clamors to get pumpkin spice out of their system by Thanksgiving and then it’s gingerbread All.THE.THINGS, all the time. But….I missed the boat this year. I was so busy getting my cranberry on that I forgot about pumpkin. And I don’t even think I had one bite of pumpkin pie this year. True story. I will confess to consuming one Grande Pumpkin Spice Latte – No Whip the Tuesday after Labor Day…but that was where I left off.
I do love pumpkin pie….and pumpkin spice flavored anything for that matter but I think I was subconsciously boycotting it for a short bit. I may have overdone it and my body was just not going to spice town with the masses. And then I was given a giant loaf of ciabatta. It was huge….and I was craving some bread pudding so the timing couldn’t have been more perfect. And the bread was a gift so I couldn’t waste it or just make sandwiches. I needed to do something epic. So I did….and then I made some croutons. It was a carb filled happy to be alive kinda day!
This Pumpkin Bread Pudding with Eggnog Bourbon Sauce could’t be easier to make. 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. Sooooooo simple. Love me yet? If not, I have Eggnog Bourbon Sauce too. 🙂 And let me just state….I’m an eggnog convert. I think the name of it sounds a little off putting….like Bread Pudding. But it’s really a heavenly creation put on this earth to make our pants tight and our hearts happy. Making it into a sauce is just the right thing to do and then you dump it on everything.
The Eggnog Bourbon Sauce can be made without bourbon if you’re not a big fan, but there’s so little in it that you really don’t notice it’s in there. The 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. Oh! And bonus for any leftover bread pudding….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 stretchy pants.
Get the Recipe: Pumpkin Bread Pudding with Eggnog Bourbon Sauce
- 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
- 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 11x8 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.