
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.