Description
A cozy, weeknight-friendly pumpkin bread pudding made with stale sourdough, rich custard, and a warm bourbon caramel sauce. It’s a zero-waste comfort food that balances textures and flavors in under 45 minutes.
Ingredients
Scale
- 6–8 cups stale sourdough bread, cubed
- 1 cup (240g) pumpkin puree
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 4 large eggs
- 1/2 cup (100g) dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) dark brown sugar
- 1/2 cup (120ml) heavy cream
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). If bread is fresh, cube it and toast at 300°F for 10-15 minutes until dry.
- In a large bowl, whisk together heavy cream, whole milk, eggs, brown sugar, pumpkin puree, pumpkin pie spice, and salt until smooth.
- Place bread cubes in a greased 9×13 inch baking dish. Pour custard over bread, pressing down to ensure all pieces are submerged. Let soak for 10 minutes.
- Bake for 30-35 minutes until top is golden brown and center is set but slightly jiggly. Rotate dish halfway through baking.
- While pudding bakes, melt butter in a medium saucepan over medium heat. Add brown sugar and whisk for 2-3 minutes until bubbly.
- Slowly whisk in heavy cream, then remove from heat and stir in bourbon and vanilla.
- Let pudding cool for 5 minutes before serving. Drizzle with warm bourbon caramel sauce.
Notes
Ensure bread is stale or toasted to prevent mushiness. The 10-minute soak is crucial for texture. Leftovers can be refrigerated for up to 4 days. For a gluten-free option, use gluten-free bread and reduce soak time to 5 minutes. For dairy-free, substitute with coconut milk and coconut oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 480
- Sugar: 32
- Sodium: 320
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 55
- Fiber: 3
- Protein: 10
Keywords: pumpkin bread pudding, bourbon caramel sauce, weeknight dessert, fall recipes, sourdough bread pudding, easy baking, comfort food