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Erin Rosar
 
September 30, 2017 | Tasty Recipes | Erin Rosar

Pumpkin Bread Pudding with Bourbon Sauce

Pumpkin Bread Pudding with Bourbon Sauce

A New Family Favourite for Thanksgiving

4 large day old or older croissants, cut into cubes
8 eggs, beaten well
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 cup heavy cream
1/2 cup dark brown sugar
1 tablespoon dark molasses

For Bourbon Sauce

1/2 stick butter
1/4 cup brown sugar
1/4 heavy cream
1 teaspoon vanilla bean paste
2 tablespoon bourbon

Whipped cream and ground cinnamon for garnish

Cut croissants into bite size pieces. Place into a 9 x 13 casserole pan. In a mixing bowl, beat eggs well, then vanilla bean paste, cinnamon, pumpkin pie spice, pumpkin puree, heavy cream, brown sugar, and molasses. Mix until all ingredients are well blended. Pour mixture over croissants, using a spatula press down on the croissants, making sure they are fully covered in the pumpkin mixture. This will insure that the croissants can absorb the moisture from the mixture. Bake in preheated 350 degree F. oven for approximately 35 minutes, or until center is firm.
For bourbon cream sauce: Add butter to small pan, melt over medium low heat. Then add brown sugar and mix until fully dissolved. Add cream, vanilla bean paste and bourbon. Heat until thoroughly warm about 2-3 minutes.
To serve: Cut pumpkin bread pudding into 12 serving pieces. Drizzle individual servings with bourbon sauce and top with whipped topping and a small dash of cinnamon. We suggest serving on deep plate or dish so that the sauce can soak into the bread pudding.

Recipe adapted from Cecelia Dardanes

Notes

Tip: If you make the pumpkin bread pudding a day before, please allow the casserole dish to rest at room temperature before baking. This will help prevent the dish from cracking, going from cold to a hot oven.

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