Easy Pumpkin Spice Bread Pudding {Maple Bourbon Sauce}
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
-
- 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
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- 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
- ¼ cup maple syrup (Grade B)
- 1 tablespoon brown sugar, unpacked
- 3 tablespoons cream
- 2 tablespoons Bourbon
- Small pinch of salt
Instructions
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- Preheat oven to 325°.
- Microwave Bourbon and cherries on high in a small bowl for 1 minute. Set aside to cool.
- 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.
- 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.
- 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.
- 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.
- Let cool on a wire rack at least 20 minutes prior to serving.
- 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.
- While the pudding is cooking, make the sauce.
- 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.
- 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.