Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream

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Pumpkin Pecan Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream

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 with Maple Pecan Caramel Sauce and Bourbon Cream

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)

Pumpkin Bread Pudding - lightly toasted bread

Mix everything except bread until well blended.

Pumpkin Bread Pudding - batter

Add mixture to bread

Pumpkin Bread Pudding - bread pieces

and lightly toss, careful not to break up bread. Allow to soak for 2 hours (stir every 30 minutes).

Pumpkin Bread Pudding - soaking in batter

Evenly distribute mix in two lightly sprayed 8″ baking dishes and cover with plastic wrap and foil. (Use just enough plastic wrap to cover top. Be sure the foil is tucked under around all edges to cover all the plastic wrap to ensure steaming).

Pumpkin Bread Pudding - pre-baked

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. Cook over high heat until mixture reaches 220 degrees on the candy thermometer..

Pumpkin Bread Pudding - caramel sauce

Let cool for 20 minutes and skim surface if necessary.

Bourbon Cream

  • 3 oz. Bourbon
  • 1/2 cup Granulated Sugar
  • 1 qt. Heavy Cream

Pumpkin Bread Pudding - bourbon whipped cream

Chill mixing bowl and whip cream, gradually add sugar, and bourbon whipping to make soft to medium peaks.

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.

Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream

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!

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

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