Drizzle (or better yet, pour) the sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate Fall treat.
Serves 8
Cooking spray
3/4 cup pure pumpkin puree
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
7 cup day-old brioche, cut into 1-inch cubes
1/2 cup pecan halves, roughly chopped
Bourbon Sauce
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp bourbon
Preheat oven to 350°F with the rack in the middle position.
Grease an 8-by-8-inch baking dish.
Make the bread pudding: Whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth.
Fold in the bread and pecans. Let stand 30 minutes. Transfer to the prepared baking dish and bake until set, 30 to 35 minutes.
Make the bourbon sauce: Combine the sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar mixture is dark amber in color, 12 to 15 minutes.
Remove from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.
Serve the pudding with the sauce alongside.