Easy Pumpkin Spice Bread Pudding {Maple Bourbon Sauce}

ByElina

A rich, creamy Pumpkin Spice Bread Pudding that is studded with Bourbon-soaked dried cherries and topped with a rich Maple Bourbon Cream Sauce! Decadent, yet easy dessert!

Ingredients

For the Pudding:
    • 5 cups day old Challah bread, cut into ¾ inch cubes
    • 1 cup 2 % milk
    • 2 cups cream
    • 1 cup pumpkin puree (not pumpkin pie mix)
    • 4 eggs
    • 1 cup light brown sugar, packed
    • ¼ teaspoon kosher salt
    • 1 teaspoon Saigon cinnamon
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg (I used freshly grated…so much better)
    • ½ cup tart dried cherries
    • ¼ cup Bourbon
For the Topping:
    • 2 cups bread, cut into ½ – ¾ inch cubes (some can be slightly smaller)
    • 2 tablespoons light brown sugar
    • ¼ cup butter, melted
    • ½ teaspoon cinnamon
    • Pinch salt (or use salted butter)
    • ¼ cup toasted pecans
For the Sauce:
  • ¼ cup maple syrup (Grade B)
  • 1 tablespoon brown sugar, unpacked
  • 3 tablespoons cream
  • 2 tablespoons Bourbon
  • Small pinch of salt

Instructions

Make the Bread Pudding:
    1. Preheat oven to 325°.
    2. Microwave Bourbon and cherries on high in a small bowl for 1 minute. Set aside to cool.
    3. Whisk together in a large bowl the milk, cream, pumpkin puree, and eggs until completely incorporated. Whisk in sugar until dissolved. Add the spices and Bourbon soaked cherries and any remaining Bourbon; whisk to incorporate.
    4. Add the 5 cups of bread to the custard and mix with a wooden spoon or spatula until all of the bread is coated and has started to absorb the liquid. Pour carefully into an 8 inch square baking dish, cover with plastic wrap and allow to sit on the counter for about 20 minutes.
    5. Prepare your topping while your pudding rests: mix all topping ingredients together in a medium bowl until the bread is coated in sugar and butter. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
    6. Bake in preheated oven for 50-60 minutes, or until the custard is set and no longer jiggles when shaken. I also use a toothpick to test the center to make sure it is not still liquid. It will never come out clean like a cake.
    7. Let cool on a wire rack at least 20 minutes prior to serving.
    8. You can serve it warm, room temperature or cold. I prefer it warm or room temperature – after refrigeration, the topping will begin to soften and lose some of its charm.
Make the Sauce:
  1. While the pudding is cooking, make the sauce.
  2. In a small saucepot, stir together all ingredients for the sauce. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for an additional 10-15 minutes or until the sauce has thickened to your liking. Remove from heat and cool slightly before serving.
  3. Sauce can be served hot, warm or at room temperature. It will separate in the refrigerator, reheat and stir to mix back together. This is the maple syrup’s fault.

Notes:

I halved this recipe as written to bake a more reasonably sized bread pudding that should serve 4-6, or just two people two days in a row! 😉

No loaf of bread is going to produce perfectly sized 3/4 inch cubes and that is great! A little variation is okay, even encouraged.

*Prep time includes allowing the pudding to rest 20 minutes.

**You can easily make this ahead through step 4. Cover with plastic wrap and refrigerate until ready to bake. Start with step 5.

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