Pumpkin Bread Pudding with Bourbon Sauce from BlueStar

Pumpkin Bourbon Bread Pudding by BlueStar
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.

Pumpkin Bread Pudding with Bourbon Sauce from BlueStar

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