Pumpkin Bread Pudding with Bourbon Vanilla Sauce

I recently became a part of an on going supper club called Dinner at Eight. The focus is mostly Southern food with our own California twist. When trying to decide what to make for the next supper, I was tasked with coming up with dessert. Nothing says fall quite like pumpkin and longtime readers know I love me some pumpkin (just as long as it's not in pie). This bread pudding is simple to make. It's warmly spiced and comforting and the bourbon vanilla sauce pushes it over the top! This coming Sunday's dinner is sold out, but keep checking the website to find out about future dinners.





One year ago: Great Los Angeles Walk 2010
Two years ago: Osteria Mozza: Amaro Bar Menu
Three years ago: Pumpkin Oatmeal




Pumpkin Bread Pudding with Bourbon Vanilla Sauce
(Adapted from Use Real Butter and Smitten Kitchen)

Makes 6-8 servings

For the sauce:
1 cup milk
1 cup cream
1 vanilla bean, split lengthwise
6 tablespoons sugar
6 egg yolks
2 tablespoons - 1/4 cup bourbon (depending on your taste)

For the bread pudding:
6 tablespoons unsalted butter, melted
5 cups day old bread (I used a semi-fresh challah, but a baguette or similar crusty bread would work), cut into 1-inch cubes
1 1/2 cups whole milk
3/4 cup pumpkin puree
1/2 cup sugar
2 large eggs
1 large egg yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch ground cloves
2 tablespoons bourbon

To make the sauce:
Heat the milk and cream in a medium saucepan until boiling. Remove the pan from the heat. Scrape the vanilla seeds into the pan and add the pod. Cover and let steep for an hour.

Remove the vanilla pod from the pan and reheat the cream and milk mixture. Whisk the sugar and eggs together. Remove the cream/milk from the heat. Whisk some of the cream/milk into the yolks, a few tablespoons at a time to temper the yolks, until you have incorporated about half of the cream.

Whisk the yolk mixture into the cream and milk. Stir over medium heat until the custard thickens. Remove the pan from the heat and strain to remove any lumps. Let cool. Slowly stir in the bourbon until it reaches your preferred flavor.

To make the bread pudding:
Place the oven rack in the middle of the oven. Preheat the oven to 350 degrees.

In a large bowl, toss the melted butter together with the bread cubes. Set aside.

In a medium bowl, whisk together the pumpkin, milk, sugar, eggs, egg yolk, salt, cinnamon, ginger, allspice, cloves, and bourbon. Pour this liquid mixture over the bread cubes and toss to coat well. Pour into an 8x8 baking dish and bake for 25-30 minutes or until the custard sets. If you make this in individual ramekins, check them after 15 minutes. Serve the pudding with the bourbon vanilla sauce.

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