Irresistible Pumpkin Bread Pudding Recipe with Bourbon Sauce

The smell of warm pumpkin bread pudding wafting through the kitchen, paired with the rich and buttery bourbon sauce, is enough to make anyone’s mouth water. I first stumbled upon this recipe during a chilly fall evening when I wanted something comforting yet indulgent. It combines everything I love about autumn—pumpkin spice, cozy baked desserts, and a touch of decadence. Honestly, this dish feels like a hug in dessert form. Whether you’re hosting a dinner party or simply treating yourself, this pumpkin bread pudding is the dessert everyone will be talking about.

This recipe has been tested (and devoured) countless times. The flavors are perfectly balanced: creamy pumpkin custard soaked into bread cubes, baked to golden perfection, and finished with a sauce so good you’ll want to drizzle it over everything. It’s easy enough for beginners but sophisticated enough to impress. Let’s dive into why this pumpkin bread pudding with bourbon sauce deserves a spot on your dessert table.

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly without any complicated steps, making it perfect for bakers of all skill levels.
• Uses Simple Ingredients: You probably already have most of these items on hand—no fancy grocery store runs required.
• Perfect for Fall Gatherings: Whether it’s Thanksgiving dinner or a cozy Sunday brunch, this dessert fits the bill.
• Rich and Delicious: The creamy pumpkin custard paired with buttery bourbon sauce is next-level indulgence.
• Customizable: You can tweak the flavors or make it booze-free for a kid-friendly option.

What sets this recipe apart is its texture—soft and custardy in the middle with slightly crisp edges—and its irresistible pairing with the bourbon sauce. It’s the type of dessert that makes you close your eyes after the first bite. Plus, it’s a crowd-pleaser, so you won’t have leftovers (unless you hide a slice in the fridge for yourself).

What Ingredients You Will Need

This irresistible pumpkin bread pudding recipe uses pantry staples and a few seasonal ingredients to create its magical flavor and texture.

• Day-old bread: Use challah, brioche, or French bread for the best texture. Stale bread works perfectly since it absorbs the custard better.
• Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling.
• Eggs: Large eggs help bind the custard, creating that creamy texture.
• Heavy cream: Adds richness to the custard mixture.
• Whole milk: Balances out the cream for a smooth custard base.
• Brown sugar: Gives a deep, caramel-like sweetness.
• Granulated sugar: Helps balance the brown sugar and enhances the dessert’s sweetness.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves brings those warm autumn flavors to life.
• Vanilla extract: Adds depth and enhances the overall flavor.
• Salt: Just a pinch to balance the sweetness.
• For the Bourbon Sauce:
• Unsalted butter: The base for this rich sauce.
• Brown sugar: Sweetens and creates a caramel-like flavor.
• Heavy cream: Makes the sauce silky smooth.
• Bourbon: Adds warmth and a subtle boozy kick (optional).

If needed, you can substitute the bourbon with apple cider or maple syrup for a non-alcoholic version. You can also use almond milk instead of whole milk for a dairy-free adaptation.

Equipment Needed

• Baking dish: A 9×13-inch pan works perfectly for this recipe.
• Mixing bowls: One large bowl for the custard and smaller ones for other ingredients.
• Whisk: For blending the custard mixture smoothly.
• Measuring cups and spoons: Precision is key for the perfect custard-to-bread ratio.
• Saucepan: For making the bourbon sauce.

Pro tip: If you don’t have a whisk, a fork will work fine for the custard. And if you’re short on baking dishes, a deep casserole dish or even individual ramekins can be used for a fun twist.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Grease your baking dish with butter or cooking spray.
2. Prepare the bread: Cut the day-old bread into 1-inch cubes and place them in the baking dish.
3. Make the custard: In a large mixing bowl, whisk together the eggs, pumpkin puree, heavy cream, whole milk, sugars, pumpkin pie spice, vanilla extract, and salt until well combined.
4. Assemble the bread pudding: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are coated. Gently press down to submerge the bread into the liquid. Let it sit for 15 minutes to absorb.
5. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
6. Prepare the bourbon sauce: While the bread pudding is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, and cook until the mixture begins to thicken (about 4-5 minutes). Remove from heat and stir in the bourbon (or substitute).
7. Serve: Let the bread pudding cool slightly before drizzling with the warm bourbon sauce. Enjoy!

Tip: If the custard isn’t setting, don’t panic! Cover the dish with foil again and bake for an additional 5-10 minutes.

Cooking Tips & Techniques

• Use stale bread: Fresh bread can become mushy. Let your bread sit out overnight or lightly toast it before using.
• Customize the sweetness: Taste the custard before pouring it over the bread and adjust the sugar if needed.
• Don’t skip the soak: Allowing the bread to soak up the custard ensures every bite is flavorful.
• Watch the sauce: Keep an eye on the bourbon sauce—it can burn quickly if left unattended.
• Make ahead: Prep the dish and refrigerate overnight for a stress-free dessert the next day.

These small tips make a big difference in achieving the perfect balance of texture and flavor.

Variations & Adaptations

• Kid-friendly: Replace the bourbon in the sauce with maple syrup or skip it altogether.
• Gluten-free: Use gluten-free bread to make this dessert accessible for everyone.
• Spiced twist: Add a pinch of cardamom or star anise to the custard for extra warmth.
• Individual servings: Bake the bread pudding in ramekins for portioned desserts.
• Seasonal swaps: Add dried cranberries or walnuts for a holiday vibe.

Personally, I’ve tried adding dark chocolate chips to the bread pudding—it’s heavenly!

Serving & Storage Suggestions

Serve this pumpkin bread pudding warm, drizzled generously with the bourbon sauce. For extra indulgence, add a scoop of vanilla ice cream or whipped cream on top. Pair it with a steaming cup of coffee or hot apple cider for the ultimate autumn treat.

To store leftovers, cover the dish tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 300°F (150°C) until heated through. The flavors deepen over time, making it even more delicious the next day.

Nutritional Information & Benefits

This recipe is indulgent but offers some nutritional perks. Pumpkin puree is rich in beta-carotene, a powerful antioxidant that supports eye health and immunity. The eggs provide protein, while the milk and cream deliver calcium for strong bones. However, the sugar and butter make this a dessert to enjoy in moderation.

For those watching their sugar intake, you can reduce the amount of sugar in the custard without compromising flavor.

Conclusion

This irresistible pumpkin bread pudding with bourbon sauce is everything you want in a fall dessert—warm, comforting, and packed with flavor. Whether you customize it with your favorite spices or stick to the classic recipe, it will quickly become a favorite. I love how it brings people together around the table, with everyone reaching for seconds.

If you try this recipe, let me know in the comments! Share your adaptations and tag me on social media. Don’t wait—grab the ingredients and make this dessert tonight. You deserve it!

FAQs

Can I use fresh bread instead of stale?

It’s best to use stale bread for this recipe because it absorbs the custard better. If your bread is fresh, lightly toast it in the oven until dry.

Can I make this recipe ahead of time?

Yes! You can assemble the bread pudding and refrigerate it overnight, then bake it the next day. The flavors will be even more developed.

What type of bread works best?

Challah, brioche, or French bread are ideal because of their soft texture and ability to soak up the custard.

Can I make the bourbon sauce without alcohol?

Absolutely! Substitute the bourbon with apple cider, maple syrup, or simply omit it for a non-alcoholic version.

How do I prevent the custard from being too soggy?

Make sure to use stale bread and let it soak for 15 minutes before baking. If it still seems too wet, bake for a few extra minutes until set.

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