Pumpkin Bread Pudding with Bourbon Whipped Cream
A rich pumpkin bread pudding deliciously flavored with dark brown sugar and fall spices and topped with pecans. Serve it warm with bourbon-spiked whipped cream for a memorable cool-weather dessert.
Servings: 9
Ingredients
- Butter for greasing baking dish
- 1 1/3 cups canned pumpkin, not pumpkin pie filling
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
- 1 1/3 cups dark brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- 3/4 teaspoons ginger
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 lb challah or brioche bread, about one loaf, cut into 1-inch cubes
- 1/2 cup pecan halves
- Confectioners' sugar for dusting, optional
Whipped Cream
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon bourbon
- 1 teaspoon maple syrup
Instructions
- Place rack in center of oven and heat oven to 350 degrees.
- Butter a 9X13-inch or slightly smaller baking dish.
- In a large bowl, whisk together the pumpkin, milk, cream, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves until blended well.
- Fold in bread cubes and let sit at room temperature for 15 minutes.
- Stir pumpkin/bread mixture and pour into prepared dish. Sprinkle pecans on top.
- Bake for 40 minutes or until skewer inserted in center comes out clean. Let cool for 20 minutes before serving.
- To make cream, beat whipping cream using electric mixer with whisk attachment until soft peaks form. Continue to beat while adding in the confectioners' sugar. Once stiff peaks start to form, beat in bourbon and maple syrup and turn mixer off.
Notes
When whipping cream, it helps if the beater and bowl are cold. Put them in the refrigerator before hand to chill.
3 teaspoons of pumpkin pie spice can be used instead of the cinnamon, nutmeg, ginger, and cloves.
Nutrition
Calories: 552kcal