Pumpkin Bread Pudding with Bourbon Whipped Cream

Pumpkin Bread Pudding with Bourbon Whipped Cream

1 hr 10 mins total time

20 mins active time

Easy

Serves 12

Ingredients


Measurements:

  • 2 cups half-and-half
  • 1 cup pumpkin puree
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 2 tsp molasses
  • 2 large eggs
  • 1½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 8 oz stale crusty bread

    cubed

  • 1 tbsp butter

    softened, for buttering dish

Bourbon Whipped Cream (Makes 2 cups):

  • 1 cup heavy cream
  • 1 tbsp bourbon
  • ½ tsp sugar
  • ¼ tsp vanilla extract

Instructions

  • 1Combine all ingredients except bread in a large bowl and mix well.
  • 2Gently fold in bread cubes. Transfer mixture to a buttered 8 x 8-inch baking dish and rest for 10 minutes.
  • 3Insert wire rack in rack position 6. Select BAKE/325°F/CONVECTION/40 minutes. Press START to preheat oven.
  • 4Once preheated, place pudding in the oven and bake for 40 minutes or until top is lightly browned and custard is cooked through.
  • 5Make bourbon whipped cream. Combine all ingredients in a medium bowl and whisk until soft peaks form.
  • 6Serve bread pudding warm or at room temperature, topped with bourbon whipped cream.