Skip the traditional pumpkin pie on Thanksgiving and make this decadent pumpkin bread pudding with whiskey cream sauce instead!
Keyword bread pudding
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 8-10 servings
For the bread pudding:
1/3cuppure maple syrup
1tablespoonpumpkin pie spice
1-poundloaf cinnamon-raisin breadcut into 3/4-inch cubes
For the whiskey pecan sauce:
3large egg yolks
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.