It’s time to start thinking about our Thanksgiving dinner and all the wonderful recipes we want to make. One of my favorite desserts to serve is this delicious Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream.
A bread pudding is a baked dessert made with cubes of bread soaked in a mixture of eggs, milk, sugar and flavorings.
I did a newsletter in 2010 featuring chef Brian Olenjack and he shared some wonderful Thanksgiving recipes. I loved this dessert so much that I made it last year for Thanksgiving and got rave reviews. I will for sure serve it again this year!
Pumpkin Bread Pudding
- 5 each Large Eggs
- 1 can Pumpkin Puree, 15 oz. can
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1/2 cup Sugar
- 1 tsp. Cinnamon
- 1 tsp. Kosher Salt
- 1/4 tsp. Nutmeg
- 1 tsp. Vanilla Extract
- 1 Lime juiced
- 1 Loaf White Bread (1 inch cut, lightly toasted)
Mix everything except bread until well blended.
Add mixture to bread
and lightly toss, careful not to break up bread. Allow to soak for 2 hours (stir every 30 minutes).
Evenly distribute mix in two lightly sprayed 8″ baking dishes
Bake in oven at 300 degrees for 40 minutes. Uncover and bake an additional 15 minutes.
Maple Pecan Caramel Sauce
- 1/3 cup Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Maple Syrup
- 1 cup Heavy Cream
- 1/2 cup Pecans
- 1/2 tsp. Salt
Mix all the ingredients in a saucepan.
Let cool for 20 minutes and skim surface if necessary.
- 3 oz. Bourbon
- 1/2 cup Granulated Sugar
- 1 qt. Heavy Cream
Chill mixing bowl
Plating Cut a large square of bread pudding and place on a dessert plate, ladle the warm caramel sauce over the pudding and dollop with a generous scoop of bourbon whipped cream. Serve.
Sooner or later, you will find yourself preparing your first Thanksgiving dinner and this Pumpkin Bread Pudding will be the perfect dessert to impress! If your an old hand at preparing Thanksgiving dishes, I think this recipe will be one you will add to your collection and use it for years to come! Enjoy!