This fall-inspired dessert puts a festive spin on traditional bread pudding recipes, making it a fun and unique dessert idea to try this Thanksgiving. 

Servings: 8


Bread Pudding

  • 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 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 7 cups 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 tablespoon bourbon

Step 1: Preheat the oven to 350 degrees Fahrenheit with the rack in the middle position. Grease an 8×8-inch baking dish.

Step 2: To make the bread pudding, whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a large bowl until smooth. Next, fold in the bread and pecans, and let it stand for 30 minutes. Then, transfer the mix to a prepared baking dish and bake until it’s set, about 30 to 35 minutes.

Step 3: To 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, about 12 to 15 minutes. Then, remove the mixture from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.

Step 4: Serve the bread pudding with the bourbon sauce poured on top.

This dish is best served warm with a scoop of vanilla ice cream on the side. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.