This is a guest recipe by Shirlee!
Ingredients
Bread Pudding
– Cooking spray
– 3/4 c. pure pumpkin puree
– 2 large eggs
– 1 c. milk
– 1/2 c. heavy cream
– 1/2 c. packed dark brown sugar
– 4 tbsp. unsalted butter, melted
– 1 tsp. ground cinnamon
– 1/2 tsp. pure vanilla extract
– 1/2 tsp. kosher salt
– 1/4 tsp. ground ginger
– 1/4 tsp. ground nutmeg
– 7 c. day-old Challah Bread, cut into 1-inch cubes
– 1/2 c. pecan halves, roughly chopped
Bourbon Sauce
– 1 c. granulated sugar
– 1/2 c. heavy cream
– 1 tbsp. bourbon
Instructions
1. Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish with spray
2. Make bread pudding: Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. 3. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.
4. Make bourbon sauce: Combine sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes.5. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.
Serve pudding with sauce alongside!
Tips: – If your bread is fresh, cut into pieces, and toast at 325 for 20 to 25 minutes to remove moisture- You can also tast your pecans to bring out flavor even more! Chop and place in baking dish, toast at 350 for 10 minutes
Recipe adapted from Country Living
Tablespoons & Teaparties 