Individual pumpkin bread puddings are so versatile! with all those flavors of a pumpkin pie. The toasty warm spices make the rich custard and soft cushions of bread a delicious after-dinner sweet with drizzles of homemade whiskey caramel sauce. you can also eat as a snack or serve up as an alternative to breakfast or with a cup of tea with friends.
Pumpkin Bread Pudding
PRE TIME: 3 hr 20 min
COOKING TIME: 30 min
TOTAL TIME: 3 hr 50 min
- 2 cup Heavy cream
- 2 cup Milk
- 1/2 tsp. Ginger, minced
- 1 cup Granulated sugar
- 4 large Egg
- 2 tsp. Vanilla extract
- 1/2 large Orange zest
- 1/8 tsp. Nutmeg
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon powder
- 2/3 cup Brown sugar
- 2½ cup Pumpkin puree
- 4 cup White bread cubes
- 1 tsp. Turbinado sugar
- 1 tbsp. Pumpkin seeds
- 【Bourbon Toffee Sauce】
- 2/3 cup Dark brown sugar
- 2 oz. Butter
- 1/2 cup Lemon juice
- 1/2 tsp. Salt
- 1/2 tsp. Vanilla extract
- 1/2 cup Heavy cream
- 1½ tbsp. Bourbon
Scald cream, milk, grated ginger, and granulated sugar in a saucepan.
In a large bowl, whisk together eggs, vanilla, orange zest, nutmeg, cinnamon, and brown sugar.
Stream cream mixture into the bowl, whisking.
Add squash and blend to mix together using a hand mixer or whisk. (Be careful! The mixture will be hot.)
Add bread cubes, then stir and let sit in the fridge for two hours, and up to a day.
To bake, spray a muffin/cupcake tin or 9”x13” baking dish with oil.
Scoop into cups or pour into dish.
Top with pumpkin seeds or turbinado sugar, if desired.
Bake in 325°F/170°C oven until set in the center, 25-30 minutes for muffins, 35-40 minutes for a large pan.
Heat dark brown sugar, butter, and lemon juice in a saucepan on medium heat.
Cook until a thermometer inserted in the middle reaches 280°F/138°C.
Turn off heat and carefully add salt, vanilla, cream, and bourbon.
Stir together, then return to heat and bring to a simmer, whisking until smooth.
Remove from burner and store in a heat-proof container for up to a week. Reheat and pour over warm bread puddings to serve.
Remove 【Pumpkin Bread Pudding】and cool to room temperature.
Run a knife around the outside of each bread pudding and flip onto a parchment-lined cutting board to remove from the pan.
Top with toffee sauce to serve.
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