Pumpkin Bread Pudding
Makes 8 servings
5 large eggs
4 large egg yolks
1 (15-ounce can) pumpkin purée
3 cups half and half
¾ cup sugar
⅓ cup light brown sugar, packed
¼ cup bourbon, optional
½ teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted and cooled
1 loaf French bread, cut in 1-inch cubes
½ cup (1 stick) unsalted butter
1 cup sugar
1 cup heavy cream
⅓ cup bourbon
2 large egg yolks, lightly beaten
Pinch kosher salt
Confectioners’ sugar, for dusting
Lightly sweetened whipped cream, for serving
Whisk the eggs, egg yolks, pumpkin, half and half, sugars, bourbon, if using, salt, cinnamon, ginger, cloves, nutmeg, and vanilla in a large mixing bowl until combined. Whisk in the melted butter.
Lightly grease a 9-inch by 13-inch baking dish. Place the cubed bread in the dish in an even layer, and pour the pumpkin mixture over it. Allow the bread to sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
Preheat your oven to 350°F.
Bake until the pudding is set and beginning to brown, about 45 minutes. Allow the pudding to sit for 10 minutes before serving.
Meanwhile, make the bourbon sauce. Melt the butter in a medium saucepan over medium-low heat. Stir in the sugar until combined. Whisk in the heavy cream, bourbon, egg yolks, and salt. Cook until the sauce slightly thickened, about 3 minutes, whisking frequently. Do not let the sauce come to a boil. Remove the pan from the heat and cool the sauce for 5 minutes.
Serve the bread pudding warm with bourbon sauce and whipped cream.