Pumpkin Bread Pudding, with Sour Cream Bourbon Sauce

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Pumpkin Bread Pudding, with Sour Cream Bourbon Sauce

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Dean Kronauer


8   cups cubed French bread
1-16 oz can (2 cups) pumpkin
2   cups sugar
6   each eggs
1   tablespoon cinnamon
1   teaspoon nutmeg
1   tablespoon vanilla extract
4   cups milk

Ingredients for the sauce:
½ cup butter
1  cup pecans
1 ½ cup light brown sugar
¼ cup bourbon
2  cups sour cream

Cube French bread and place in oiled baking dish. In a medium bowl place pumpkin, sugar, eggs, cinnamon, nutmeg and vanilla mix with a wire Wisk until well blended. Stir in milk. Pour mixture over bread. Press bread down so that all bread gets soaked with the mixture. Let stand for 10 minutes. Place in a 350 degree oven and bake for 45 minutes. Keep warm.

For The Sauce
In a medium sauce pan melt butter with pecans. Cook for 1 min. Add sugar and stir together over medium high heat. remove from heat pour in bourbon return to heat bring to a boil turn heat down to low stir in sour cream. Serve over warm bread pudding.