Pumpkin Bread Pudding with Bourbon Sauce

5 from 4 votes

Rustic, comforting and cozy bread pudding with a silky "grownups only" bourbon sauce

Prep Time30

Cook Time50

Resting Time30

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Bread, dessert, pudding, pumpkin

Servings:

Calories: 596kcal

Author: Tricia

Adjust the oven racks to the lower-middle and middle positions. Preheat oven to 300°F. Grease or butter a 13x9-inch baking dish and set aside.
Place the bread cubes on two large rimmed baking sheets and bake until just dry, about 15 minutes tossing halfway through and switching the trays from top to bottom. Remove about 2 cups of the cubes and set aside. Increase oven temperature to 325°F.
In a large mixing bowl whisk together the egg yolks, pumpkin puree, granulated sugar, brown sugar, vanilla, salt, half & half, milk, pumpkin spice and bourbon, if using. Add the remaining 8 cups of cooled bread cubes to the pumpkin mixture and toss to coat.
Spoon the pudding into the prepared baking dish and let stand for 30 minutes. While the mixture is resting, occasionally press the bread into the custard with a spatula until all the cubes are well saturated.
Spread the remaining bread cubes over the top and gently press into the custard.

Combine 2 tablespoons light brown sugar and 1 tablespoon coarse sugar. Brush 3 tablespoons of melted butter over the crusty bread cubes. Next sprinkle the brown sugar mixture and ⅓ cup chopped pecans evenly over the top.
Place the pudding on a rimmed baking sheet and bake on the middle rack until the custard is just set, about 45 to 50 minutes. To check for doneness insert an instant-read thermometer into the center of the pudding. It should register 170°F. Remove from the oven and cool on a rack for 45 to 60 minutes before serving.

While the pudding is cooling whisk together the cornstarch and about half the bourbon in a small bowl. Set aside. Heat the cream and sugar in a small saucepan over medium heat until the sugar is dissolved. Whisk in the cornstarch mixture and bring to a boil.
Reduce heat to low and cook until the sauce is thickened, about 5 minutes. Remove from the heat and add the butter, salt and remaining bourbon. Whisk until smooth.
Drizzle warm bourbon sauce over slices of bread pudding and serve.

If you can’t find challah bread try using a good-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White.
Serve the pudding with bourbon sauce, softly whipped cream, ice cream, caramel sauce or dust with powdered sugar.
Optional: Add 1 tablespoon finely grated orange zest with the pumpkin. Replace the bourbon with Grand Marnier or fresh orange juice for extra orange flavor in both the pudding and sauce.
Store leftover pumpkin bread pudding tightly covered in the refrigerator. Reheat individual pieces uncovered in a 450 degree F oven until warmed through, about 5 to 10 minutes.
Sauce can be made ahead and refrigerated in an airtight container for up to 5 days. Warm over low heat on the stovetop. Bourbon sauce adapted from Cook’s Country