Pumpkin Bread Pudding with Bourbon Caramel Sauce

Fragrant and delicious -  save room for this rich dessert!

Quick Facts

Prep Time: 20 minutes
Bake Time: 40 to 45 minutes
Yield: 8 servings

Ingredients

  • 1 cup heavy cream
  • 3/4 cup canned pumpkin
  • 1/2 cup whole milk
  • 1/2 cup Karo┬« Dark Corn Syrup
  • 2 whole eggs
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon pure vanilla extract
  • 5 cups cubed (1-inch) day old baguette bread
  • 6 tablespoons unsalted butter

Sauce

  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo┬« Dark Corn Syrup
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F with rack in middle of oven.  Whisk together cream, pumpkin, milk, syrup, eggs, salt and spices in a bowl.
  2. Toss bread cubes with melted butter in another bowl, then add pumpkin mixture and toss to coat.  Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 40 to 45 minutes.
  3. Sauce:
  4. Melt butter in a small saucepan over medium heat.  Stir in brown sugar and corn syrup until smooth.  Bring to boil, stirring frequently; boil 1 minute.  Remove from heat and stir in heavy cream, bourbon and vanilla.  Serve warm with bread pudding.