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.

Maple Bourbon Pumpkin Bread Pudding

Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 people
Calories 417 kcal

Ingredients

  • 2 Loaves French Bread cut into 1" cubes, crusts removed
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 and 1/2 Teaspoons Vanilla Extract
  • 1 tablespoon Bourbon Whiskey
  • 1/4 cup Honey
  • 1/2 cup Brown Sugar
  • 2/3 cup Maple Syrup
  • 1 cup Pumpkin Puree
  • 4 cups Whole Milk
  • 9 Egg Yolks
  • 3 Whole Eggs
  • 1/4 teaspoon Cloves

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl whisk together all of the ingredients, except the bread, until completely blended. Add the bread cubes and allow them to soak in the mixture for 15 minutes, pressing down on them gently a couple times with your hands about 5 minutes in.
  2. Empty the mixture into a very well-greased 12-cup bundt pan. Place the bundt pan in a casserole dish that has been filled with 1 inch of water. Place a single sheet of tin foil over both pans, poking a couple holes in the center to help the steam escape. Place them in the oven and bake for 50 minutes, then remove the tin foil and continue baking for another 40-45 minutes, or until the exposed bread pudding is golden.
  3. Remove both pans from the oven and remove the bundt pan from the casserole pan. Allow the bundt pan to cool for 5 minutes, then (while wearing oven mitts) shake the pan back & forth slightly to loosen it. Place a serving dish face side down over the top of the bundt pan and flip it over. Gently pull the bundt pan off of the bread pudding. Allow the bread pudding to cool for 15 more minutes before slicing and serving.
Nutrition Facts
Maple Bourbon Pumpkin Bread Pudding
Amount Per Serving
Calories 417 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 195mg65%
Sodium 404mg18%
Potassium 320mg9%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 32g36%
Protein 14g28%
Vitamin A 3565IU71%
Vitamin C 1mg1%
Calcium 179mg18%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
 
 
 
 
 
 
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