Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce

Vegetarian
Health score
6%
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
105 min.
16
352kcal

Suggestions


Indulge in the warmth and richness of autumn with this delightful Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce. This vegetarian dessert combines the comforting flavors of pumpkin and butternut squash, transforming traditional bread pudding into an extraordinary treat that's perfect for any occasion. Whether you're gathering with family for the holidays or hosting a cozy dinner party, this recipe is sure to impress your guests while filling your home with delightful aromas.

The luscious texture of challah bread cubes soaked in a spiced pumpkin mixture creates a heavenly base for this decadent pudding. Topped with thin slices of roasted butternut squash for added flavor and a stunning presentation, each bite is a taste of fall that you won't want to miss. And let's not forget the pièce de résistance: a boozy bourbon-pecan hard sauce that elevates the dessert to new heights, offering a rich, nutty finish that perfectly complements the warm spices.

This dish is not only a feast for the taste buds but also a visual delight, making it a fantastic centerpiece for your dessert table. Ready in just 105 minutes and serving 16, it's the ideal recipe to share with friends and family. The combination of creamy pumpkin, crunchy pecans, and silky bourbon sauce is sure to make this dessert a cherished favorite. So roll up your sleeves, and get ready to whip up a show-stopping dessert that celebrates the flavors of the season!

Ingredients

  • tablespoons bourbon 
  • stick butter unsalted melted softened for brushing
  •  butternut squash 
  • 14 ounces pumpkin puree pure canned
  • pound egg bread loaf - crusts cut into 1-inch cubes
  • cups powdered sugar 
  • large eggs (large)
  • 1.5 teaspoons ground cinnamon 
  • 0.3 teaspoon ground cloves 
  • 0.5  kosher salt 
  • 0.5 teaspoon nutmeg freshly grated
  • 0.5 cup pecans toasted chopped
  • 1.3 cups sugar plus more for sprinkling
  • cups milk whole

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • mandoline

Directions

  1. Preheat the oven to 37
  2. Butter two 9-inch, deep-dish glass or ceramic pie plates.
  3. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
  4. Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.
  5. In a very large nonstick skillet, melt 3 tablespoons of the butter.
  6. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes.
  7. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer.
  8. Let cool.
  9. In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, cloves and salt.
  10. Add the sauted squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips.
  11. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set.
  12. Let the puddings rest for 15 minutes.
  13. In a bowl, whisk the remaining butter with the confectioners' sugar, bourbon and pecans.
  14. Serve the pudding with the sauce.

Nutrition Facts

Calories352kcal
Protein7.68%
Fat31.46%
Carbs60.86%

Properties

Glycemic Index
16.13
Glycemic Load
11.75
Inflammation Score
-10
Nutrition Score
14.576956479446%

Flavonoids

Cyanidin
0.33mg
Delphinidin
0.23mg
Catechin
0.22mg
Epigallocatechin
0.17mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.07mg

Nutrients percent of daily need

Calories:351.95kcal
17.6%
Fat:12.5g
19.24%
Saturated Fat:5.58g
34.87%
Carbohydrates:54.43g
18.14%
Net Carbohydrates:51.7g
18.8%
Sugar:35.01g
38.91%
Cholesterol:81.63mg
27.21%
Sodium:191.98mg
8.35%
Alcohol:0.63g
100%
Alcohol %:0.39%
100%
Protein:6.87g
13.73%
Vitamin A:9223.67IU
184.47%
Manganese:0.47mg
23.64%
Selenium:13.95µg
19.94%
Vitamin B2:0.28mg
16.42%
Vitamin B1:0.23mg
15.25%
Phosphorus:135.78mg
13.58%
Vitamin C:10.93mg
13.25%
Folate:52.23µg
13.06%
Calcium:124.95mg
12.49%
Fiber:2.73g
10.92%
Vitamin B3:2.13mg
10.65%
Iron:1.87mg
10.4%
Potassium:350.95mg
10.03%
Magnesium:38.21mg
9.55%
Vitamin E:1.38mg
9.2%
Vitamin B6:0.16mg
8.03%
Copper:0.16mg
7.84%
Vitamin B5:0.76mg
7.64%
Vitamin B12:0.4µg
6.64%
Vitamin D:0.87µg
5.78%
Zinc:0.84mg
5.61%
Vitamin K:5.62µg
5.35%
Source:My Recipes