Pumpkin Bread Pudding & Whiskey Sauce (Print Version)
# Ingredients:
→ Bread Pudding Base
01 -
1 tablespoon butter, softened
02 -
6 large eggs
03 -
3 cups heavy cream
04 -
2/3 cup pumpkin puree
05 -
1/3 cup pure maple syrup
06 -
1 tablespoon pumpkin pie spice
07 -
1 pound loaf cinnamon-raisin bread, cut into 3/4-inch cubes
→ Whiskey Pecan Sauce
08 -
2 cups heavy cream
09 -
3 large egg yolks
10 -
1/2 cup granulated sugar
11 -
6 tablespoons butter
12 -
2/3 cup pecans, chopped
13 -
1/3 cup whiskey
# Instructions:
01 -
Preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter.
02 -
In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes. Pour into prepared baking pan.
03 -
Bake 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it's cooled from the oven.)
04 -
Add the cream, egg yolks and sugar to 2-quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly, or until mixture thinly coats back of spoon. Remove from heat and let stand, stirring often as it cools.
05 -
Melt butter in saucepan on medium heat and add pecans. Cook 4-5 minutes or until butter browns and you smell a nutty aroma.
06 -
Stir the browned butter and pecans into the cream mixture. Stir in the whiskey.
# Notes:
01 -
Bread pudding should be served warm
02 -
Sauce can be refrigerated for up to 1 day before serving