Pumpkin Bread Pudding with Salted Bourbon Caramel

Pumpkin Bread Pudding with Salted Bourbon Caramel
Pumpkin Bread Pudding with Salted Bourbon Caramel

Bread pudding is probably my favorite dessert. It is completely naughty with sugar, heavy cream, handfuls of white bread and a crazy amount of eggs. But I love it madly. During the Christmas holidays I love to add eggnog to the mixture topping it with nutmeg. And during fall, which we are obviously in because all anybody can talk about or take pictures of on instagram is pumpkins, squashes, and apples in the orchards (not complaining, I love it, keep it up), I added pumpkin puree to the pudding. Topping it off with salted bourbon caramel, again, another favorite. Hey, I never said this was a healthy dessert. It is absolutely not a healthy dessert in the slightest. But it is delicious, comfort food at its best. 

The pumpkin bread pudding is perfect warm out of the oven. However I think, like a lot of food (especially soup and sauces) that it gets better the next day. And you might as well try it for breakfast, I won't judge. 

Pumpkin Bread Pudding with Salted Bourbon Caramel

Pumpkin Bread Pudding with Salted Bourbon Caramel
makes 1 - 8" x 12" pan

1 large french loaf (about 10 slices)
4 tablespoons unsalted butter, melted
8 eggs, beaten
4 cups whole milk
1 cup sugar
1 cup pumpkin puree
2 teaspoons cinnamon
2 teaspoons vanilla

Salted Bourbon Caramel
1 cup sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon flaky sea salt
1 tablespoon bourbon

Pumpkin Bread Pudding
Preheat oven to 350 degrees.

Rip or cut bread into 1" pieces and place in baking dish. 

In a small bowl, mix together melted butter and pumpkin puree. Pour over the torn bread and toss together. 

In a medium bowl, combine eggs, milk, sugar, cinnamon and vanilla until eggs are well incorporated. Pour over the bread mixture, pressing down on the bread cubes, covering them with the liquid. 

Bake for 50-55 minutes until the top is golden. 

Remove and let cool slightly. Serve with salted bourbon caramel. 

Salted Bourbon Caramel
With a whisk in hand, heat the sugar of medium high heat in a medium size saucepan. As the sugar begins to melt, whisk together. It will first clump up together, keep whisking, and then when you think something has gone wrong because it is nothing but hard clumps, all of a sudden it will melt and turn to liquid. Whisk occasionally until the color is a golden amber. 

Now slowly add the butter, whisking until fully incorporated. 

Remove the pan from the heat and slowly add the heavy cream and bourbon. Whisk together until smooth. Add flaky salt. Let cool for 10-15 minutes. Pour into a medium mason jar and let come to room temperature before placing in the refrigerator. 

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