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Celebrate Thanksgiving with a Scrumptious Pumpkin Bread Pudding

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As the holiday season approaches, it’s the ideal moment to plan an unforgettable Thanksgiving feast, complete with delightful dishes that bring joy to the table. Among my preferred desserts to impress guests is this rich and comforting Pumpkin Bread Pudding, enhanced with a luscious Maple Pecan Caramel Sauce and a smooth Bourbon-Infused Whipped Cream.

Understanding the Classic Bread Pudding

Bread pudding is a timeless dessert crafted by soaking cubes of bread in a rich custard blend of eggs, cream, sugar, and aromatic spices, then baked to golden perfection. This method transforms simple bread into a moist and flavorful treat, making it a popular choice for festive occasions.

A Taste of Tradition with a Modern Twist

Inspired by renowned chef Brian Olenjack’s Thanksgiving recipes shared in a 2010 newsletter, I embraced this delectable dish last Thanksgiving and received enthusiastic praise from family and friends. It’s become a staple on my holiday menu, destined to delight again this year!

Pumpkin bread pudding with maple pecan caramel sauce and bourbon whipped cream

Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream

A make-ahead holiday dessert: custardy pumpkin bread pudding topped with maple pecan caramel and bourbon whipped cream.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 3 25

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Bread pudding

5 large eggs
1 (15-ounce) can pumpkin puree
1 cup heavy cream
1 cup half-and-half
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 lime juiced
1 loaf white bread cut into 1-inch cubes and lightly toasted

Maple pecan caramel sauce

⅓ cup granulated sugar
¼ cup packed brown sugar
½ cup pure maple syrup
1 cup heavy cream
½ cup chopped pecans
½ teaspoon sea salt

Bourbon whipped cream

1 quart heavy cream well chilled
½ cup granulated sugar
3 ounces bourbon

Method

Bread pudding

In a large bowl, whisk together everything except the bread cubes until smooth.
Gently fold the custard into the toasted bread cubes. Let it soak for 2 hours, stirring gently every 30 minutes.
Divide the mixture between two greased 8-inch baking pans. Cover tightly with plastic wrap, then foil.
Bake at 300°F (150°C) for 40 minutes. Remove the foil and plastic wrap and bake uncovered for 15 more minutes, until golden.

Maple pecan caramel sauce

Combine all sauce ingredients in a medium saucepan over high heat. Stir often and cook until the sauce reaches about 220°F (104°C) on a candy thermometer.
Let the sauce cool for about 20 minutes and skim off any foam.

Bourbon whipped cream

In a chilled bowl, whip the cream, gradually adding the sugar and bourbon, until soft to medium peaks form.

To serve

Spoon warm bread pudding onto plates, drizzle with the caramel sauce and top with bourbon whipped cream.

Notes

The bourbon in the whipped cream is not cooked off. Leave it out for an alcohol-free version.

Final Presentation and Serving Suggestions

Slice a generous portion of the warm pumpkin bread pudding onto each dessert plate. Drizzle the Maple Pecan Caramel Sauce over the top, then crown with a generous dollop of the bourbon whipped cream. This combination offers a decadent finale to your Thanksgiving meal.

Why This Recipe Is a Holiday Must-Have

Whether it’s your inaugural Thanksgiving dinner or you’re a seasoned holiday chef, this Pumpkin Bread Pudding recipe is guaranteed to become a cherished tradition. Its rich flavors and comforting textures make it a standout dessert that captivates guests year after year. Embrace the season, impress your loved ones, and savor every bite of this cozy autumn treat!