It’s the ideal fall dessert for dinner parties, and a great Thanksgiving alternative to pumpkin pie. We’re head over heels, and we hope you will be too!
Sourdough or other artisan bread like French bread, etc. Eggs Whole milk Pumpkin puree Brown and granulated sugar Vanilla extract Pumpkin pie spice Salt
You can use any type of bread for pumpkin bread pudding: at it’s heart, it’s a simple, humble concept that should work with anything. But we liked the flavor of sourdough bread! The crustier crust also gave it a nice texture. We’d stay away from multi-grain bread here since it has a strong savory flavor. Here are a few types of bread we like for this recipe:
Sourdough French bread (just make sure to buy 1 pound) Artisan bread of any type: any crusty loaf you find at the store
Simmer for about 3 minutes. Keep it at a constant simmer, not a boil! It only takes a few minutes to come together. Taste to assess doneness. It’s done when it’s slightly thickened, golden in color and the bourbon flavor has mellowed. Strain to make it perfectly smooth. The butter sauce comes out with a light layer of white foam on top, which is whey proteins. For the smoothest sauce, strain it into a pitcher before using it. If you prefer, you can skip this step: the white foam doesn’t affect the flavor, just the appearance!
Let sit at room temperature for up to 2 hours, or refrigerate if 3 or more hours in advance. This recipe is great made ahead: make it day of and allow to sit at room temperature up to 2 hours until serving (or refrigerate if longer). Make 1 day in advance and refrigerate. It keeps well in the refrigerator up to 1 day in advance. It’s best reheated but you can also serve cold. Warm it in the oven prior to serving. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
5 from 3 reviews
1 pound loaf sourdough or artisan bread (12 cups bread chunks) 5 eggs 2 cups whole milk 1 cup pumpkin puree ¾ cup brown sugar ½ cup granulated sugar ½ tablespoon vanilla extract 1 ½ tablespoons pumpkin pie spice 1 pinch salt
For the bourbon sauce
½ cup granulated sugar ¼ cup whole milk ¼ cup salted butter 2 tablespoons bourbon 1 teaspoon vanilla extract
Try this moist and delicious pumpkin cake or pumpkin bars. Make this vegan pumpkin pie, or mini pumpkin pies. Try pumpkin cream cheese muffins, pumpkin cookies, or pumpkin mousse
