Pumpkin bourbon bread pudding
Author: Jen, thanks to Smitten Kitchen and Gourmet Magazine
Sources: http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/ http://www.gourmet.com/recipes/2000s/2007/10/pumpkin-bread-pudding
  • 2 cups milk (I used 1%, it called for whole)
  • 1 can organic pumpkin
  • 1/2 cup sugar
  • 3 large eggs plus 1 yolk
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 tsp ground nutmeg
  • Pinch of ground cloves
  • 3 tablespoons bourbon
  • 4-5 cups cubed (1-inch) bread. I used sesame challah. Recipe called for day-old baguette. I'd also love to try a rustic wheat, too.
  • 3/4 stick unsalted butter, melted
  • Whipped cream ingredients:
  • 1 pint container whipping cream
  • 2 tablespoons sugar (powdered sugar is best for dessert, and when the whipped cream may be sitting out for awhile)
  • 2 tsp pure vanilla extract
  • 2 tbsp bourbon
  1. Preheat oven to 350°F with rack in middle.
  2. Whisk together pumpkin, milk, sugar, eggs, yolk, salt, spices and bourbon, in a bowl.
  3. In another bowl, toss bread cubes with melted butter.
  4. Add pumpkin mixture to bread mixture and toss to coat. Be careful not to mash the bread and make it a soggy mess. (The bread should be well coated, with a little liquidy part in the mixture. If the bread soaks it all up and there's no liquid? Add more milk to your mixture.)
  5. Transfer to a greased 8-inch baking dish and bake until custard is set, 35-45 minutes.
  6. For whipped cream: It's advised that you use a metal bowl (I didn't) and that everything is chilled before hand: bowl, whisk/mixer, cream. Put it in the freezer for 10 minutes. Pour cream in a bowl and mix until peaks form. Add sugar, vanilla and bourbon. Beat again until peaks form. Too much mixing will look buttery.
  7. Share the warm pudding with cool cream, and enjoy your rockstar status!
Recipe by Wine and a Spoon at http://wineandaspoon.com/pumpkin-bread-pudding/