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.
Notes
This pumpkin bread pudding is a wonderful make-ahead dessert. For the best texture, allow it to cool for at least 15 minutes before serving. The bourbon sauce can be prepared up to 3 days in advance and reheated.