The air is getting crisp, the leaves are turning, and that can only mean one thing: Thanksgiving is just around the corner! This year, let’s make your dessert table truly shine with something special. Forget dry, crumbly disappointments – we’re talking about the ultimate fall treat: Best Thanksgiving Desserts 2025: Crispy Outside, Juicy Inside magic! I still remember the first Thanksgiving I attempted to impress my family with homemade desserts. It was 2020, and I wanted to contribute something special. I decided on a pie that was both crispy and juicy, inspired by my grandmother’s recipe. When they finally tasted it, their delighted expressions made all the effort worthwhile. That moment solidified my love for holiday baking and my desire to create desserts that blend delightful textures and flavors, ensuring everyone has sweet memories to cherish. This pumpkin bread pudding with bourbon sauce is exactly that kind of dessert!
Why You’ll Love This Pumpkin Bread Pudding
Honestly, why wouldn’t you love this? It’s got that perfect bite – delightfully crispy on the edges and wonderfully gooey in the middle. Plus, the flavor is pure autumn bliss! It’s also surprisingly easy to whip up, which is a lifesaver during the holiday rush. This bread pudding is seriously going to be the star of your Thanksgiving dessert spread!
Ingredients for the Best Thanksgiving Desserts 2025: Crispy Outside, Juicy Inside
Okay, let’s gather our treasures for this masterpiece! Trust me, using good quality bread makes a difference – a day-old sourdough or artisan loaf is your best friend here. And for that real autumn hug, I always go for 100% pure pumpkin puree, not the pumpkin pie filling, so we can control all those delicious spices ourselves!
For the Pumpkin Bread Pudding
You’ll need:
- 1 pound loaf of sourdough or artisan bread, cut into 1-inch chunks (about 12 cups worth)
- 5 large eggs
- 2 cups whole milk
- 1 cup pumpkin puree (good quality stuff!)
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons vanilla extract
- 1 1/2 tablespoons pumpkin pie spice
- A pinch of salt
For the Bourbon Sauce
And for that irresistible sauce:
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup salted butter (don’t skimp here!)
- 2 tablespoons good bourbon (for flavor, not for getting wobbly!)
- 1 teaspoon vanilla extract
How to Prepare the Best Thanksgiving Desserts 2025: Crispy Outside, Juicy Inside
Alright, let’s get down to business and make some magic happen! This is where the real fun begins, transforming simple ingredients into something truly spectacular. It’s all about that perfect balance of textures, and trust me, this method nails it every single time. You can find more amazing recipes like this over at our recipes page.
Preparing the Bread Pudding Base
First things first, let’s get that bread ready. You want it just lightly dried out, so pop those chunks into your preheated oven (we’re going at 350°F!) for about 5-10 minutes. They should feel a little firm but not browned. While that’s happening, grab a big bowl and whisk together the eggs, milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and that pinch of salt. It’s going to smell amazing already! Once your bread squares are ready, pour that glorious pumpkin mixture over them. Now, get your hands in there – don’t be shy! You want every single piece of bread coated so it can soak up all that deliciousness.
Baking the Pudding to Perfection
Now, nestle your dish of coated bread into the oven. We’re looking at about 45 to 50 minutes here. You’ll know it’s ready when it’s puffed up all golden and lovely, and there’s no liquid just sitting on top. That’s the sign it’s cooked through perfectly. For that irresistible crispy edge, sometimes I even pop it under the broiler for a minute or two right at the end – just watch it like a hawk so it doesn’t burn! Letting it cool for at least 15 minutes is key; it helps it set up and keeps it wonderfully moist inside while the edges get that satisfying crunch.
Crafting the Bourbon Sauce
And now, for the crown jewel: the bourbon sauce! It’s super simple but tastes like it came from a fancy restaurant. Just whisk together the sugar, milk, butter, bourbon, and vanilla in a small saucepan over medium heat. Let it bubble gently for about 3 minutes, keeping the heat moderate so it doesn’t boil over like crazy. You want it to thicken just a bit and get this gorgeous golden, caramelly color. Taste it – that hint of bourbon is just divine! Once it’s perfect, strain it into a pitcher. This sauce is fantastic made ahead, so don’t stress if you want to do it a day or two before your big Thanksgiving feast. Just warm it up gently before serving.
Tips for Success with Your Thanksgiving Dessert
Okay, let’s talk about getting this just *perfect*! My biggest tip for that amazing crispy outside and super juicy inside? Don’t use super fresh bread! A day-old, or even two-day-old, loaf of sourdough or artisan bread has the perfect amount of dryness to soak up that custard without turning into mush. If you’re feeling adventurous, you can totally play with the spices. Feeling a bit more cinnamon-y? Go for it! Want a hint of clove? Add a tiny pinch! For the sauce, remember to keep that heat medium. It’s super tempting to crank it up, but trust me, a gentle simmer is all you need for that beautiful caramel color without burning. You can find even more of my kitchen secrets over on my author page!
Make-Ahead and Storage Instructions
This bread pudding is a total lifesaver because you can totally make it ahead! Prepare the whole thing (minus any sauce you’ve already made) up to a day in advance and just keep it covered in the fridge. When you’re ready to serve, you can pop it back in a 350°F oven for about 20-30 minutes to warm it through and get those edges nice and crispy again. Any leftover pudding? Just cover it tightly and it should be good for about 3 days. The bourbon sauce keeps in the fridge for up to 3 days too, just give it a gentle warm-up on the stove before drizzling!
Serving Suggestions for Your Best Thanksgiving Desserts 2025
Now that you’ve made this amazing dessert, how do you make it shine even brighter? A generous drizzle of that warm bourbon sauce over a scoop of vanilla ice cream or a dollop of freshly whipped cream is pure heaven! A tiny sprinkle of cinnamon on top adds a lovely finishing touch that really screams autumn. It’s your chance to make this one of your Best Thanksgiving Desserts 2025! For more autumn inspiration, check out these pumpkin yogurt parfaits!
Frequently Asked Questions
Got questions? I’ve got answers! Baking is all about making it work for you, so let’s dive into some common queries.
Can I make this pumpkin bread pudding without alcohol?
Absolutely! If you want to skip the bourbon, no problem at all. You can just use more milk or add a bit more vanilla extract to the sauce. Some folks even use a splash of rum extract for a similar flavor note without the alcohol. It’ll still be delicious!
What kind of bread is best for bread pudding?
My absolute favorite is a sturdy day-old sourdough or artisan bread. Those chewier textures hold up beautifully and soak up the custard without getting totally mushy. French bread or even challah works great too, just make sure it’s not super soft and fresh!
How can I ensure my bread pudding is crispy on the outside?
For those delightful crispy edges, make sure your bread isn’t too fresh – a day or two old is perfect! Also, don’t over-stir the mixture once it’s in the pan, and if you’re feeling brave, a quick minute or two under the broiler at the very end (watch it like a hawk!) can add extra crispiness.
Nutritional Information
Just a heads-up, the nutritional info here is an estimate and can bounce around a bit depending on the exact brands you use and how thick you slice your bread! But ballpark figures per serving (assuming 8 servings) look something like this: around 450 calories, 20g fat, 10g protein, and 60g carbs. Perfect for a holiday treat!
Share Your Best Thanksgiving Desserts 2025 Creations!
Okay, now it’s YOUR turn to shine! Did you whip up this pumpkin bread pudding? I’d absolutely LOVE to hear about it! Drop a comment below with your experience, maybe a quick rating, or even share a photo of your delicious creation on social media. Let’s make these the Best Thanksgiving Desserts 2025 ever! If you have any questions or just want to share your baking triumphs, you can also reach out via my contact page!
Pumpkin Bread Pudding with Bourbon Sauce
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
- Cut or tear the bread into 1-inch squares. Place the bread in the prepared baking dish and put it in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
- While the bread dries, whisk the eggs in a large bowl. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Pour this mixture over the dried bread in the baking dish. Use your hands to mix everything until the bread is fully coated.
- Place the dish in the oven and bake for 45 to 50 minutes. The pudding should be puffed and golden, with no standing liquid visible. Let it cool for at least 15 minutes before serving. This pudding can be made ahead: prepare it the day of and let it sit at room temperature until serving, or make it up to 1 day in advance and refrigerate. If you want a crispier top, reheat it in a 350 degree oven until warmed through.
- To make the bourbon sauce, whisk together all bourbon sauce ingredients in a small saucepan over medium heat. Once it begins to simmer, let it bubble lightly for 3 minutes, keeping the heat at medium to medium-low to prevent heavy bubbling. The sauce should turn golden brown. Taste it to ensure it has a caramelly flavor with a hint of bourbon. Remove from heat and strain into a pitcher. This sauce makes about 3/4 cup and can be made up to 3 days in advance and refrigerated. Warm it over medium heat before serving.
