Cooking

Pumpkin Bread Pudding with Bourbon Sauce by BlueStar!

Sugar Pumpkin for Pumpkin Bread Pudding
Pumpkin Bread Pudding with Bourbon Sauce

Temperatures are dropping and October is here! The pumpkins are coming out, too. That’s why Chef Susan Swanson from BlueStar decided that this week’s recipe would be a pumpkin bread pudding. She even spices it up with a warm bourbon sauce cooked up, all made using their Platinum Series range. Find the recipe below, and check out the video at the end of the post for in-depth instruction. 

Hoping to try some of her recipes? She’ll be coming by Abt’s BlueStar kitchen twice a month (you can find our schedule here complete with what she’ll be making.) The demo will be going on between 4 and 6 pm, and samples are served once we’re finished live streaming.

 

AuthorSean R.
Rating

Pumpkin Bourbon Bread Pudding by BlueStar

Roasted Pumpkin
 2 lbs Sugar Pumpkin
 1 tbsp Coconut or Avocado Oil
 1 pinch Sea Salt
Pumpkin Bread Pudding with Bourbon Sauce
 ¼ cup Heavy Whipping Cream
 ¾ cup Roasted Pumpkin (or Canned Solid Pack Pumpkin)
 ¾ cup Whole Milk
 ½ cup Sugar
 3 Eggs
 1 tbsp Grated Orange Zest
 ¼ tsp Salt
 1 tsp Ground Cinnamon
 ½ tsp Ground Ginger
 ½ tsp Ground Allspice
 5 cups Cubed 1-Inch Brioche or Challah Bread
 ½ Stick of Butter, Melted
Bourbon Sauce
 2 Cornstarch
  cup Bourbon
 1 cup Heavy Whipping Cream
 1 cup Whole Milk
 ¼ cup Sugar

Roasted Pumpkin
1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2

Using a sharp knife, cut pumpkin in half lengthwise (optional: remove the top and bottom). Then use a sharp spoon or ice cream scoop to scrape out all seeds and strings.

3

Brush pumpkin flesh with oil and sprinkle with salt. Place flesh down on the baking sheet, piercing the skin a few times with a fork to let steam escape.

4

Bake 45-50 minutes or until a fork pierces the skin with ease. remove pan from the oven and let the pumpkin cool for 10 minutes. Scoop out and set aside.

Pumpkin Bread Pudding with Bourbon Sauce
5

Preheat oven to 350 degrees F.

6

Combine and whisk cream, pumpkin, milk, sugar, eggs, salt, orange zest and spices in a bowl.

7

Toss bread cubes with melted butter in another bowl.

8

Add pumpkin mixture to bread and toss evenly to coat.

9

Transfer the mixture to an ungreased 8-inch square baking dish and bake until the custard has set, about 35-40 minutes.

10

In a small bowl, stir together cornstarch and bourbon.

11

In a small saucepan, bring cream, milk, sugar and a pinch of salt to a boil, stirring until sugar is dissolved.

12

Whisk the cornstarch mixture into the cream mix. Boil gently, whisking for a minute or until thickened. Keep sauce warm until ready to serve. Pour sauce on top or serve alongside.

CuisineCooking MethodTags, ,

Ingredients

Roasted Pumpkin
 2 lbs Sugar Pumpkin
 1 tbsp Coconut or Avocado Oil
 1 pinch Sea Salt
Pumpkin Bread Pudding with Bourbon Sauce
 ¼ cup Heavy Whipping Cream
 ¾ cup Roasted Pumpkin (or Canned Solid Pack Pumpkin)
 ¾ cup Whole Milk
 ½ cup Sugar
 3 Eggs
 1 tbsp Grated Orange Zest
 ¼ tsp Salt
 1 tsp Ground Cinnamon
 ½ tsp Ground Ginger
 ½ tsp Ground Allspice
 5 cups Cubed 1-Inch Brioche or Challah Bread
 ½ Stick of Butter, Melted
Bourbon Sauce
 2 Cornstarch
  cup Bourbon
 1 cup Heavy Whipping Cream
 1 cup Whole Milk
 ¼ cup Sugar

Directions

Roasted Pumpkin
1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2

Using a sharp knife, cut pumpkin in half lengthwise (optional: remove the top and bottom). Then use a sharp spoon or ice cream scoop to scrape out all seeds and strings.

3

Brush pumpkin flesh with oil and sprinkle with salt. Place flesh down on the baking sheet, piercing the skin a few times with a fork to let steam escape.

4

Bake 45-50 minutes or until a fork pierces the skin with ease. remove pan from the oven and let the pumpkin cool for 10 minutes. Scoop out and set aside.

Pumpkin Bread Pudding with Bourbon Sauce
5

Preheat oven to 350 degrees F.

6

Combine and whisk cream, pumpkin, milk, sugar, eggs, salt, orange zest and spices in a bowl.

7

Toss bread cubes with melted butter in another bowl.

8

Add pumpkin mixture to bread and toss evenly to coat.

9

Transfer the mixture to an ungreased 8-inch square baking dish and bake until the custard has set, about 35-40 minutes.

10

In a small bowl, stir together cornstarch and bourbon.

11

In a small saucepan, bring cream, milk, sugar and a pinch of salt to a boil, stirring until sugar is dissolved.

12

Whisk the cornstarch mixture into the cream mix. Boil gently, whisking for a minute or until thickened. Keep sauce warm until ready to serve. Pour sauce on top or serve alongside.

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Comments

  • Reply
    Lyndsey
    October 13, 2022 at 1:11 pm

    This looks delicious!! Thanks for sharing.

  • Leave a Reply