Ingredients:

  • 6 cups (450g) day-old Challah or Brioche bread, cubed into 1-inch pieces
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 2 cups (480ml) half-and-half cream
  • 3/4 cup (150g) light brown sugar, packed
  • 3 large eggs
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tbsp (15ml) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) bourbon
  • 1/2 cup (60g) chopped pecans, toasted
  • 1g salt

Instructions:

  1. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, melted butter, and vanilla extract until smooth.
  2. Slowly stir in the half-and-half cream, then fold in the cinnamon, ginger, cloves, and salt. Whisk until the spices are fully integrated.
  3. Add the cubed bread to the custard. Using a rubber spatula, gently toss the bread until every piece is submerged. Lightly press down on the bread with your hands to ensure the custard penetrates the center of the cubes.
  4. Let the mixture sit for 5 minutes to soak.
  5. Pour the mixture into a greased 9x9 inch baking dish.
  6. Bake at 350°F (175°C) for 45 to 60 minutes until the edges are golden brown and the center is set with a slight jiggle.
  7. Prepare the Bourbon Pecan Sauce by combining butter, brown sugar, heavy cream, bourbon, toasted pecans, and a pinch of salt in a medium saucepan over medium heat, stirring until thickened and glossy.
  8. Drizzle the warm bourbon pecan sauce over the baked bread pudding before serving.