Pumpkin Bread Pudding with Butterscotch Sauce
Pumpkin Bread Pudding with Butterscotch Sauce

Adapted from Epicurious

If serving this for a dinner party, assemble the bread pudding and make the sauce ahead of time. Cover both, and keep them in the refrigerator until ready to bake. You’ll want to pop the bread pudding in your preheated oven a little over an hour before you plan to serve it, rewarming the sauce in the microwave. Sometimes, if I’m feeling extra decadent, I’ll serve it with vanilla ice cream. I love to watch as it melts and oozes into all the nooks and crannies of the bread pudding, though it’s perfectly delicious all on its own.

Pumpkin Bread Pudding with Butterscotch Sauce

Pumpkin Bread Pudding with Butterscotch Sauce
Prep Time 15 minutes
Cook Time 50 minutes
Adapted from Epicurious
If serving this for a dinner party, assemble the bread pudding and make the sauce ahead of time. Cover both, and keep them in the refrigerator until ready to bake. You’ll want to pop the bread pudding in your preheated oven a little over an hour before you plan to serve it, rewarming the sauce in the microwave. Sometimes, if I’m feeling extra decadent, I’ll serve it with vanilla ice cream. I love to watch as it melts and oozes into all the nooks and crannies of the bread pudding, though it’s perfectly delicious all on its own.
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Course Dessert
Servings 8

Ingredients
 

  • 12 ounce loaf of challah bread
  • 1 cup chocolate chunks or chopped dark chocolate
  • 15 ounce can pumpkin puree
  • 2 eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup (200 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger, or use 1 teaspoon freshly grated ginger for more ginger flavor
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla
  • butter for the baking dish

For the butterscotch sauce:

  • 8 tablespoons (1 stick) unsalted butter
  • ¾ cup (150 grams) brown sugar, light or dark
  • ½ cup heavy cream

Instructions
 

  • Preheat your oven to 350 F and butter a 7 x 11 inch baking dish.
  • Cut the bread into half-inch cubes and place them in a large bowl with the chocolate. In a separate mixing bowl, whisk together the remaining ingredients; pumpkin, eggs, cream, milk brown sugar, cinnamon, ginger, nutmeg, allspice, salt and vanilla. Pour this over the bread and chocolate and mix to combine. Transfer this mixture to the buttered dish.
  • Bake the bread pudding for 50-60 minutes, until cooked through and set.
  • While the pudding is cooking, make the sauce. Combine the butter, brown sugar and cream in a small saucepan. Bring to a simmer and cook, stirring, for 2 minutes. Remove from the heat.
  • Once the bread pudding is finished baking, remove from the oven. Pour half of the butterscotch sauce over top and let it rest for 10-15 minutes. Serve warm with remaining sauce.
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