Bourbon Pumpkin Bread Pudding

By Bree Hester
Created January 10, 2017
Celebrate the flavors of fall with an amazing dessert that is a real crowd-pleaser! MORE+ LESS-

When the weather begins to cool and the air turns crisp, all I want to do is spend time in my kitchen with the flavors of fall. Pumpkin, earthy spices and, well, a little bit of bourbon! My Bourbon Pumpkin Bread Pudding with Bourbon Sauce fits the bill perfectly. It is comforting and impressive. The secret? It is so easy to make. This is the best bread pudding you will ever make. I promise. While it is not necessary, the bourbon sauce sends this over the top. You will want to pour this sauce over everything. Consider yourself warned!

Ready to get started? Let’s go!

Spray a 9x13 pan with cooking spray. Add bread cubes and pecan pieces. Set aside while you work on the custard.


In a large bowl, add half-and-half, bourbon, pumpkin, brown sugar, sugar, eggs, vanilla, cinnamon, ginger, nutmeg and allspice.


Whisk until combined.


Pour the custard over the bread cubes. Let the pudding soak for 30 minutes.


Bake in a preheated 350° for 45 minutes.


Meanwhile, get started on the bourbon sauce. Add the milk, cream and vanilla bean to a medium saucepan. (I add the pod to the pan, too. You paid for the bean, ao you might as well get every drop of flavor out of it!) Bring the mixture to a simmer over low heat. Set aside.


In a mixing bowl, whisk egg yolks and sugar.


Every so slowly, drizzle the milk mixture into the yolks. Whisk constantly so as to not scramble the yolks. When all of the mixture has been added, add it all back to the saucepan.


Cook over low heat until the sauce thickens. You will be able to swipe the back of the spoon, and the sauce will not run back together.


Remove from heat and add bourbon.


Pour through a strainer to make sure that your sauce is smooth. Chill until ready to use.


Serve bread pudding warm or at room temperature. Pour bourbon sauce over and prepare to swoon.