Skip the traditional pumpkin pie on Thanksgiving and make this decadent pumpkin bread pudding with whiskey cream sauce instead!
Course Dessert
Cuisine American
Keyword bread pudding
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8-10 servings
Calories 1001kcal
Ingredients
For the bread pudding:
1tablespoonbutter, softened
6large eggs
3cupsheavy cream
⅔cuppumpkin puree
⅓cuppure maple syrup
1tablespoonpumpkin pie spice
1-poundloaf cinnamon-raisin bread, cut into ¾-inch cubes
For the whiskey pecan sauce:
2cupsheavy cream
3large egg yolks
½cupgranulated sugar
6tablespoonsbutter
⅔cuppecans, chopped
⅓cupwhiskey
Instructions
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.