Pumpkin Bread Pudding with Maple Bourbon Butter

Pumpkin Bread Pudding

James and I had a completely FALL INSPIRED day today! We both love all the different seasons and holidays, but we happen to agree that autumn is a true favorite. We started the day by buying fall decorations, and then off to the pumpkin patch, stopped at the ice cream parlor for a pumpkin ice cream sundae, then back home for more pumpkin treats! If that is not a perfect fall day, I do not know what is!

Bread pudding is an extremely easy dessert to make! If you have any sort of white bread that’s been laying around for a while and got kind of stale, don’t waste it, turn it into bread pudding! I love using Challah, because it is sweeter bread with a delicate crumb, but a firm crust! I usually never make bread, but when I do, I make Challah, and more specifically, I make Effie Sahihi’s Challah. If you don’t usually make bread, just go ahead and buy bread from the store. If you love to make bread, use this recipe before making bread pudding!

The pumpkin in this dessert brings a beautiful rich and savory aspect, while the maple and spices brings sweetness and holiday flavor in the bread pudding. Bread pudding cannot go without a sauce, and this sauce delivers a sweet, silky, and smooth texture, with a delicious dept of flavor and slight bite from the bourbon. If you do not want to use to bourbon, simply omit the alcohol from the ingredients.

Enjoy fall!


Pumpkin Bread Pudding

–          3- 4 cups Challah Bread (slightly stale)

–          4 egg yolks

–          1 ½ cup whole milk

–          1 cup pumpkin puree

–          ½ cup maple syrup

–          ½ cup chopped walnuts

–          1 teaspoon Pure Mexican Vanilla

–          1 teaspoon Saigon Cinnamon

–          ½ teaspoon nutmeg

–          ¼ teaspoon ground ginger

–          ¼ teaspoon ground clove

–          Pinch of salt

Slice the bread into ½ inch – 1 inch cubes and set aside. In a large bowl combine all the rest of the ingredients and whisk until smooth.  Pour into a greased 8×8 square pan.

Bake for 30-45 minutes. Serve warm or cooled!

Maple Bourbon Butter Sauce

–          2 sticks of butter (cut into cubes)

–          ¾ cup maple syrup

–          ½ cup bourbon (whichever kind you like)

–          ½ teaspoon Pure Mexican Vanilla

–          Pinch of salt

In a medium sauce pan, combine all ingredients. Whisk until the butter is dissolved and cook for 10 minutes. Let cool or serve warm!

Pour all over the bread pudding!

I then added some extra chopped walnuts, this of course is optional.

Pumpkin Bread Pudding with Sauce

Fall is officially here


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