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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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 25 minutes
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
  1. In a large bowl, whisk together everything except the bread cubes until smooth.
  2. Gently fold the custard into the toasted bread cubes. Let it soak for 2 hours, stirring gently every 30 minutes.
  3. Divide the mixture between two greased 8-inch baking pans. Cover tightly with plastic wrap, then foil.
  4. 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
  1. 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.
  2. Let the sauce cool for about 20 minutes and skim off any foam.
Bourbon whipped cream
  1. In a chilled bowl, whip the cream, gradually adding the sugar and bourbon, until soft to medium peaks form.
To serve
  1. 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.