Skip the traditional pumpkin pie for Thanksgiving and make this decadent pumpkin bread pudding with whiskey cream sauce instead!
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! I’ll take it in my favorite baked french toast, or baked in the bird’s turkey day stuffing, or even as a hot roll dipped in mashed potatoes and gravy.
Bread pudding always reminds me of cajun and creole flavors thanks to a waitressing job I had in college at a New Orleans flavored restaurant that served it for dessert. I’d never tried it before working there, and how I got to college without ever doing so is a shocking mystery to me. Because once I tried it, laced with a dripping whiskey sauce, I was a goner.
About the Recipe:
Bread pudding is best made with a sturdy bread so it can stand up to the soaking of the egg mixture without disintegrating into a mushy mess. For this recipe 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.
Pumpkin is whisked into the egg mixture along with the traditional pumpkin pie flavors of cinnamon and nutmeg. If you have a favorite pumpkin pie spice, insert it here __________ and add away.
This whiskey flavored topper really brings the flavors all together. It could also be called a bourbon sauce as the two are interchangeable. What’s the difference? Read up on it here and use what you learn as small talk at those holiday parties where you need to impress. Cheers to that!
The whiskey sauce can be made ahead and warmed or brought to room temperature to serve. 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!
You can see more of my Bold & Spicy Thanksgiving recipes at Go Bold With Butter to round out your holiday cravings.
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Pumpkin Bread Pudding with Whiskey Cream Sauce
- For the bread pudding:
- 1 tablespoon butter softened
- 6 large eggs
- 3 cups heavy cream
- 2/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1- pound loaf cinnamon-raisin bread cut into 3/4-inch cubes
For the whiskey pecan sauce:
- 2 cups heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 6 tablespoons butter
- 2/3 cup pecans chopped
- 1/3 cup whiskey
To prepare bread pudding, preheat oven to 375°F. Coat 9x13-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.
Make it a great day friends, and cook something good.
This recipe was created as part of my partnership with Go Bold With Butter. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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