Bourbon Pumpkin Bread Pudding

   makers-mark-bread-pudding

Fall has finally arrived, and in celebration I made a bourbon pumpkin bread pudding with butterscotch bourbon glaze. Bourbon pumpkin bread pudding comes together in blissful union as Maker’s Mark takes canned pumpkin to be his happily ever after.  There is something magical about the onset of fall. It is at this point in the year where everyone begins to question how time flew by so quickly as the memory of New Year’s, spring, and summer seem so fresh and recent.

vertical-glazefresh-whippedglazed

Although those of us in Miami won’t be able to enjoy the changing seasons, pumpkin patches, and chilly air that inspires giddy anticipation for the holiday season, I will be celebrating fall in spirit with the rest of you. While you can always count on retail giants to remind you of each and every upcoming season, there is a palpable change in the air and mood. In Miami we vainly hope for chilly days below 70F where we bundle ourselves in boots, scarves, and hooded sweaters. Alas, I am but reduced to enjoying a pumpkin spice latte with blasting AC in 90 degree weather, but we can all dream right?

 pumpkin-glaze-slice pumpkin-is-for-fall

The bourbon pumpkin bread pudding is doused in a wonderful butterscotch bourbon glaze that crystallizes and hugs every spiced nook and cranny. If you would like to serve this hot I would recommend a scoop of vanilla ice cream sprinkled with pumpkin pie spice instead of the whipped cream, but the fresh whipped cream was equally decadent. Bourbon pumpkin bread pudding will put a smile on your face and remind you of all the goodness that is yet to come in these final months of this year. This is a keeper for Thanksgiving, so bookmark this recipe to treat your family and friends!

    pumpkin-spiced-whi[

Bourbon Pumpkin Bread Pudding

  •  4-5 cups diced bread
  • 3 eggs
  • 1 can evaporated milk
  • ¼ cup whole milk
  • ¼ cup Maker’s Mark Bourbon
  • ¾ cup canned pumpkin
  • ½ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • Dash of salt

 For the Glaze:

  •  ¼ cup sugar
  • 1 tablespoon salted butter
  • 2 tablespoons whipping cream
  • 2 tablespoons Maker’s Mark Bourbon

 For the Whipped Cream:

  •  1 cup whipping cream
  • 2 tablespoons sugar
  • Garnish with a sprinkle of pumpkin pie spice

Preheat your oven to 350F. Dice the stale bread into evenly sized cubes and set aside. I used about half of a loaf of stale French bread and 3 stale Martin’s potato rolls (I know this is random, but it’s what I had on hand!). Like I have said before bread pudding is made of simple ingredients! Next mix all of the rest of the listed ingredients together. I mixed these together using my KitchenAid but a hand mixer or simply whisking the pumpkin custard ingredients together will also work.

diced-breadpumpkin-all-daymix-it-uppumpkin-custard

Place the diced bread into a greased Pyrex baking dish. Pour the pumpkin custard over the diced bread and gently toss the ingredients together until all the bread is saturated. Now press the soaked bread into the dish evenly. Bake the bourbon pumpkin bread pudding for 40-45 minutes or until firm and set. I allowed this to completely cool before pouring the butterscotch bourbon glaze on top.

pour-on-custardoven-readycornerfresh-outta-the-oven

For the glaze I placed a ¼ cup of sugar and the tablespoon of butter in a saucepan. I allowed these to melt and brown together until wonderfully toasty and a light caramel color. This involved stirring over low to medium heat for 7-9 minutes. Next slowly add the whipping cream while constantly stirring. The butterscotch will immediately begin to bubble and change color. When fully incorporated pour in the bourbon and whisk until you no longer smell the sting of the alcohol in the air.

butterhorizontal-butter-and-sugarhorizontal-scotchglazed-horizontal

Pour the butterscotch bourbon glaze on top of the entire bourbon pumpkin bread pudding and allow it to cool in the refrigerator. I personally prefer my bourbon pumpkin bread pudding cold, but this will taste amazing on the spot or heated up to serve. Prepare the whipped cream right before serving by putting 1 cup of cold whipping cream with 2 tablespoons into the KitchenAid and beating until beautiful whipped peaks form. Top the bourbon pumpkin bread pudding with fresh whipped cream and sprinkle with pumpkin pie spice for garnish. Fall has arrived!

bourbon-glazeupclose-bread-pudding

Leave a Reply

Your email address will not be published. Required fields are marked *