An easy Pumpkin Bread Pudding with a Bourbon Sauce! The pudding is moist and flavorful, and the creamy, sweet maple Bourbon sauce pulls all the flavors together.
Microwave Bourbon and cherries on high in a small bowl for 1 minute. Set aside to cool.
In a large bowl, whisk eggs until smooth. Whisk in milk, cream, pumpkin puree, sugar and spices until incorporated. Add any Bourbon that was not absorbed by the cherries.
Add the 5 cups of the cubed bread to the custard and mix with a wooden spoon or spatula until all of the bread is coated and has started to absorb the liquid. Pour carefully into an 8 inch square baking dish, cover with plastic wrap and allow to sit on the counter for about 20 minutes.
Prepare your topping while your pudding rests: In a small bowl mix sugar, butter, cinnamon, kosher salt and pecans together. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
Bake in preheated oven for 50-60 minutes, or until the custard is set and jiggles like cheesecake. I like to press gently on the center of the pudding, you should feel some resistance.
Let cool on a wire rack at least 20 minutes prior to serving.
You can serve it warm, room temperature or cold. I prefer it warm or room temperature – after refrigeration, the topping will begin to soften and lose some of its charm.
Make the Bourbon Sauce:
While the pudding is cooking, make the sauce.
In a small sauce pot, stir together maple syrup, brown sugar, cream, Bourbon and a small pinch of kosher salt. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for an additional 10-15 minutes or until the sauce has thickened to your liking. Remove from heat and cool slightly before serving.
Sauce can be served hot, warm or at room temperature. It will separate in the refrigerator, reheat and stir to mix back together. This is the brown sugar’s fault.
Notes
Technique – Allow the bread to properly soak up the custard or the resulting bread pudding will seem dry.Variations – Add different spices, dried fruits or nuts!Storage – Store unbaked bread pudding covered in the refrigerator for up to 5 days. Store baked bread pudding well-wrapped in the refrigerator for up to 7 days. Baked bread pudding can be frozen up to 2 months.Note on the photos: I halved this recipe as written to bake a more reasonably sized bread pudding that should serve 4-6, or just two people two days in a row! ;-)