Tender pieces of cinnamon raisin bread are baked in a spiced pumpkin custard before being topped with a ridiculously rich whiskey cream sauce. This pumpkin bread pudding would be a delicious alternative to pumpkin pie this Thanksgiving!
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“Made this last Saturday. [It] was wonderful. [E]veryone wanted the recipe and there was none left. Will make again and again.” -Peggy, FoodieCrush reader
The Perfect Thanksgiving Bread Pudding? I Think So!
When it comes to Thanksgiving, my brother-in-law has the right idea. His take on dessert? “You need a little sweetness to take away the fullness.” Truer words may have never been said, especially when it comes to Thanksgiving day dessert.
But, I can almost see you shaking your head, “no. way.”
There’s no way you’re going to forego your favorite pecan pie for T-day dessert. And don’t even think about me suggesting you skip the classic pumpkin pie flavors that reel in childhood recollections of fall’s favorite holiday.
Take a deep breath. There’s no need to despair, you can have all of those flavors and more, because bread pudding is here.
But is bread soaked in drippy goodness really a worthy of this hallowed day dessert? You bet! And this pumpkin bread pudding topped with a pecan-studded whiskey sauce tastes kind of like your two favorite pies … but better.
Heidi’s Tips for Recipe Success
- Use a sturdy bread that can stand up to the soaking without disintegrating into a mushy mess. I used cinnamon swirl bread, just like in my favorite baked french toast. You could also try using chunks of stale bread that will moisten as the bread bakes.
- Use full-fat dairy. I use all heavy cream to make the pumpkin custard that coats every nook and cranny of this bread pudding. It’s rich, it’s decadent, it’s just once or twice per year. So go all in, trust me.
- Do not add the whiskey while the sauce is over a hot flame or fire will be on your side. Remove from the heat before ever adding alcohol to anything on the stove!
The Key Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Eggs — Whole eggs are whisked into the pumpkin custard to make it silky smooth, while just the yolks add richness to the whiskey sauce.
- Heavy cream — There’s 5 cups total in the bread pudding and sauce. You could experiment with a mixture of whole milk and heavy cream in the bread pudding, but you need all heavy cream to achieve the right sauce consistency.
- Pumpkin puree — Pumpkin is whisked into the egg mixture along with the traditional pumpkin pie flavors of cinnamon and nutmeg. Just make sure you’re using pure pumpkin puree and not canned pumpkin pie filling. (Homemade pumpkin puree works too.)
- Maple syrup — Buy the real stuff, not flavored pancake syrup.
- Pumpkin pie spice — Use your favorite blend from the store.
- Cinnamon raisin bread — Can be swapped out for brioche or another favorite sturdy bread.
- Granulated sugar — Gets cooked in the whiskey sauce to dissolve.
- Pecans — Give them a rough chop, no need to toast them first.
- Whiskey — Use your favorite whiskey or bourbon here.
How to Make Pumpkin Bread Pudding
- Make the pumpkin custard, then give the bread cubes a dunk. Once the eggs, heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice have been whisked together, add the bread cubes and let them soak for about 5 minutes.
- Ready, set, bake. Don’t forget to grease your baking dish with a little butter, otherwise the bread pudding will never come out. You’ll know it’s done baking once it’s golden and the top looks set.
- Make the whiskey cream sauce. Everything but the whiskey is simmered on the stove until nice and thick. The whiskey, browned butter and pecans are added off the heat, and the whole thing gets spooned over the bread pudding.
Make-Ahead Instructions
You can fully assemble and bake this pumpkin spice bread pudding the night before. Let it cool, then cover tightly and pop it into the fridge until you’re ready to reheat (it needs just 20 minutes to reheat).
The whiskey sauce can be made ahead and warmed or brought to room temperature to serve. Wait to add the sauce until you plan on serving the bread pudding.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Pumpkin Bread Pudding with Whiskey Cream Sauce
Ingredients
Pumpkin Bread Pudding
- 1 tablespoon butter , softened
- 6 large eggs
- 3 cups heavy cream
- ⅔ cup pure pumpkin puree
- ⅓ cup pure maple syrup
- 1 tablespoon pumpkin pie spice
- 1- pound loaf cinnamon-raisin bread , cut into ¾-inch cubes
Whiskey Sauce
- 2 cups heavy cream
- 3 large egg yolks
- ½ cup granulated sugar
- 6 tablespoons butter
- ⅔ cup pecans , chopped
- ⅓ cup whiskey
Instructions
- To prepare bread pudding, preheat oven to 375°F. Coat 9×13-inch baking pan with 1 tablespoon butter.
- In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes.
- Pour into prepared baking pan. Bake 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it’s cooled from the oven.)
- To prepare the whiskey pecan sauce, add the cream, egg yolks and sugar to 2-quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly, or until mixture thinly coats back of spoon. Remove from heat and let the mixture stand, stirring often as it cools.
- Meanwhile, melt butter in saucepan on medium heat and add pecans. Cook 4-5 minutes or until butter browns and you smell a nutty aroma.
- Stir the browned butter and pecans into the cream mixture. Stir in the whiskey.
- Serve bread pudding warm drizzled with bourbon pecan sauce. Sauce may be refrigerated for up to 1 day before serving.
Notes
Nutrition
More Pumpkin Desserts You’ll Love
- Pumpkin Tiramisu
- My Favorite Pumpkin Roll
- Pumpkin Chocolate Chip Cookies
- Mascarpone Pumpkin Mousse Cups
- Classic Pumpkin Bread
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This recipe was created as part of my partnership with Go Bold With Butter. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
JK
Is there any way ton make this the day before?
For sure. Bake it the day before then reheat in a 350°F oven for 20 minutes or until warmed through.
Shelby
Should the pecans be toasted first?
Ashley @ Foodie Crush
They don’t have to be!
Laura
I made the sauce with Fireball Whiskey — absolutely delicious!!!
Ashley @ Foodie Crush
Sounds amazing!
Danny117
I really like your article. It is concise and accurate. I share it further.
Great to cook just so.
https://goo.gl/cHtyHB
Brenda
May I leave out the Whiskey and sub with non-alcohol???
Thanks! Brenda
Peggy
Made this last Saturday. …its was wonderful..everyone wanted the receipe and there was none left..will make again and again
Darra
5 cups total heavy cream….I dunno. I might try half whole milk, half cream for the putting and then go whole hog on the sauce.
Corinne
Would it go all wrong if you did all the steps except cooking it. Meaning soak overnight and cook next day? Want to make this for co-workers but have to be at work early and didn’t want to kill myself to get up way to early.
Corinne
Matt @ Plating Pixels
This recipe looks absolutely divine. The cinnamon-raisin bread is a creative base. Love the elegant photography style. I included this recipe in my Thanksgiving recipe roundup since it looks so yummy!
Katrina @ Warm Vanilla Sugar
If this was served at my Thanksgiving, I would run straight to it!! OMG!
Annalise @ Completely Delicious
I adore bread pudding! This one looks fabulous, especially with that whiskey sauce. I could almost forget there was pumpkin in there. :) Also, thanks for the link love! I always love scrolling down to leave a comment, only to stumble upon one of my recipes.
Laura (Tutti Dolci)
What a decadent bread pudding, love the whiskey cream sauce!
Jennifer @ Show Me the Yummy
What a great idea using that cinnamon swirl bread! I’d take this over pumpkin pie any day ;)
Sue
Do you suppose it could be lightened up just a little? Maybe fat free half and half, sugar free maple, etc?? Hoping it would work bcuz this looks beyond good but I am really sticking to the old diet!!
helen cartier
Pure Maple Syrup is a great natural sweetner, loaded with trace minerals !! Enjoy it!
Chels
I have such a weakness for bread pudding. Unless it has raisins in it, and then it repels me. But this looks perfect and raisin free.
Marissa | Pinch and Swirl
Whiskey Cream Sauce – holy moly. It may sound weird, but our favorite way to eat bread pudding is as pancakes – this sauce would be the perfect ‘syrup’ – so excited to try this.
kita
I am really sad my computer screen would taste like stale dryer sheets and not this beautiful bread pudding if anyone caught me trying to nab a lick (nab a lick…sure, Imma roll with that).
This got weird, quick. Really, just wanted to say dayamn that looks good.
Jocelyn (Grandbaby cakes)
This looks seriously way too darn good for words. All the way pinned. I could not pin fast enough!
LeeZee
I want to bring that to my family dinner!!!!
I never use whiskey — can you tell me what to look for any certain brand?
Abby @ The Frosted Vegan
Oh myyyy goodness, that sauce!!
[email protected]
This looks fantabulous! And that whiskey Cream Sauce, Yes Please!