Pumpkin Bread Pudding with Whiskey Cream Sauce

Step 1

To prepare bread pudding, preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter.

Step 2

In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes. Pour into prepared baking pan. Bake 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it’s cooled from the oven.)

Step 3

To prepare the whiskey pecan sauce, add the cream, egg yolks and sugar to 2-quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly, or until mixture thinly coats back of spoon. Remove from heat and let the mixture stand, stirring often as it cools.

Step 4

Meanwhile, melt butter in saucepan on medium heat and add pecans. Cook 4-5 minutes or until butter browns and you smell a nutty aroma.

Step 5

Stir the browned butter and pecans into the cream mixture. Stir in the whiskey.

Step 6

Serve bread pudding warm drizzled with bourbon pecan sauce. Sauce may be refrigerated for up to 1 day before serving.