I can’t recall what conversation I was having or with whom, but somehow the topic of bread pudding came up and a little thought bubble of realization popped into in my head: It had been over a year since I’d had bread pudding, and that is a very sad thing. To remedy this travesty, I decided to make a batch with some of my favorite autumn flavors: pumpkin (for so many reasons), maple (nothing beats that warm sweetness!), and bourbon whiskey (liquor in desserts = win). I’m more of a Cognac person when it comes to sipping liquors, but I love a good bourbon tang in my cakes and Jeremy is a huge fan of it any which way, so it worked out well for all involved parties. The rich, creamy, and sweet bread pudding bundt that emerged from the oven seemed to float out on its own towards me as I leaned in closer and closer to take in the delicious smells as I was pulling it out. Then I burnt my forehead a little on the oven and decided to allow it to cool a bit more outside of the oven before attempting to eat it. Once I did, though, it was pure pumpkin heaven. I’ve eaten it every day since Saturday, and although I made a 12-cup bundt pan’s worth, there are now zero slices left (this speaks both to the quality of the bread pudding and to my lack of self-control when it comes to pumpkin-flavored seasonal treats) so it’s definitely a keeper.