Pumpkin Bread Pudding with a Cinnamon Bourbon Sauce

by Michelle on November 13, 2009


Do you remember the free cookbooks from the large food companies like Hershey, Riceland Rice, Campbell’s Soup and Philadelphia Cream Cheese? To get the cookbook you had to fill out a form and include two or three labels. Most of the free cookbooks were small pamphlet-like publications but I received several that were very nice, small hardbound books.

When we finished with our remodeling project and I was unpacking and organizing my new kitchen, I found all my small cookbooks and I must have a stack 12″ high! And included in the stack is “The Great Pumpkin Cookbook” published by Libby’s in 1984 and it has the best pumpkin recipes! While reading it, I found the perfect recipe to use up the remainder of my Pumpkin Pie Brioche that I made for HBinFive

I did change the Bread Pudding recipe just a teeny bit. I subbed bourbon for the Almond Liqueur and of course used the last of Pumpkin Pie Brioche instead of white bread. As always I had to take it a step further and drizzled with a Cinnamon Bourbon Sauce! This is a rich dessert and Mr. Tastebud’s loved it!

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Almond Bread Pudding
Recipe adapted from “The Great Pumpkin Cookbook”

6 c. French bread cubes (I used Pumpkin Pie Brioche)
3 eggs, slightly beaten
1 can (14 oz) sweetened condensed milk
1 c solid pack pumpkin
3/4 c brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
2 c. milk
1/4 c almond flavored liqueur (I used 2 TBL bourbon)
1/4 c. butter, melted
2 tsp vanilla
1/4 c. sliced almonds for topping

Preheat oven to 350 degrees.

Place bread cubes in large mixing bowl.

In a separate bowl, combine eggs, condensed milk, pumpkin, brown sugar, cinnamon and nutmeg and mix well. Gradually add milk. Blend in liqueur, melted butter and vanilla and stir until smooth. Toss lightly with bread cubes.

Pour into lightly buttered 11by7-inch baking dish. Sprinkle with almonds. Set dish into a 13by9-inch baking dish. Place on oven rack. Pour hot water into larger dish to 1-inch level.

Bake 50-60 minutes or until knife inserted near center comes out clean. Serve warm drizzled with the Cinnamon Bourbon Sauce and a spoon of Whipped Cream.

Cinnamon Bourbon Sauce
Recipe developed in the kitchen of Big-Black-Dog

1/4 c butter
1/2 c sugar
1/4 c heavy cream
2 tsp bourbon
1/2 tsp cinnamon

Melt butter in small saucepan over medium heat. Whisk in sugar and cream. Simmer until thickened, whisking often, about 3 minutes. Cool slightly add bourbon and cinnamon and whisk thoroughly. If the sauce is too thick to pour, thin with a little more cream.

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If you are interested in joining HBinFive please send an email to ms dot bigblackdog at gmail dot com and I’ll get back to you as soon as possible.

If you join HBinFive before November 15, 2009, your name will be entered into a drawing for a free, signed copy of “Healthy Bread in Five Minutes a Day” by Jeff Hertzberg MD and Zoe Francois.

Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Maria November 13, 2009 at 2:37 am

    That looks TOO good! Nice work!

  • Jen @ My Kitchen Addiction November 13, 2009 at 4:04 am

    Yum… I saw your pumpkin french toast earlier, and now bread pudding?! Oh my goodness. Adding this to my must-make-immediately list (and I’m thinking Friday Favorites)!

  • Megan November 13, 2009 at 4:26 am

    Michelle, this looks awesome. I have a lot more bread to use up and I might have to try this recipe. I’ll bet your little Libby book has some great recipes.

  • Kate November 13, 2009 at 4:49 am

    This is too funny…I told my daughter I was making pumpkin bread pudding this weekend with my leftover pumpkin bread! How timely was your post!? Yours looks delightful. I will be printing it off!

  • Judy November 13, 2009 at 5:07 am

    Oh, I have that cookbook! Now I’ll have to read through it again and see what catches my eye.

  • Janis November 13, 2009 at 5:27 am

    This is going in the oven tomorrow! I actually assembled it tonight (had just pureed a butternut squash from my garden), but some of the leftover bread that I had on hand was a tad too stale, so I’m letting it soak up some liquid overnight in the refrigerator.

  • Lori E November 13, 2009 at 5:37 am

    You’re killing me here. How will I get to sleep now after seeing this?
    Don’t forget about the Writer’s Challenge starting tomorrow.

  • April Harris November 13, 2009 at 10:40 am

    Oh wow, this looks just so delicious. It’s hard to get tinned pumpkin in England, but luckily I’ve got some at the moment so I’m off to the kitchen to give this one a try!

  • Joyce November 13, 2009 at 1:04 pm

    I’ll have seconds thank you:)
    Joyce

  • Natashya KitchenPuppies November 13, 2009 at 2:22 pm

    Mmmm, bourbon sauce… Sounds like it would be great on ice cream too.

  • SavoringTime in the Kitchen November 13, 2009 at 2:45 pm

    What a great trip down memory lane wonderful way to use up the pumpkin brioche! I will try it too :)

  • Mrs. P. November 13, 2009 at 2:54 pm

    Oh, this looks so GOOD! Thanks for sharing :)

    Blessings!
    Gail

  • Tracy November 13, 2009 at 2:56 pm

    Wow that looks good! *drools*

  • My Slice of Heaven November 13, 2009 at 3:43 pm

    Your pictures of the pumpkin bread pudding make me want some right now. I will have to try this recipe soon!

  • Mary November 13, 2009 at 4:58 pm

    The pudding looks wonderful but the cinnamon bourbon sauce stole the day. My word, but that sounds good. I can only imagine how good the pudding and the sauce paired together might be.

  • Kayte November 13, 2009 at 5:11 pm

    OTT — Over The Top! You are something else with all your little “well, I changed it a little” disclaimers…you always manage to make it better than anyone knew it could be. Photo is absolutely gorgeous.

  • Cheryl B. November 13, 2009 at 5:31 pm

    Hi Michelle :-}

    Last night I caught up on your ‘Spend-a-buck farm’ blog. NICE!! So today I had to take a break and catch up on this blog. The problem is, now I’m drooling AND hungry!! Goodness!!

    I decided that instead of leaving comments all over on all of the various postings, I’d just combine all of my comments together. Now let’s see if I can remember them all o;-p

    This pumpkin bread pudding with the bourban sauce looks absolutely delicious!!! So seasonal AND classy looking!

    Your posting about the french toast brought something to mind. But first I wanted to say how much I enjoy and appreciate all of the background and other misc. information you always include. I thourally enjoy it! I am just basiclly a self taught cook, who watched and learned while working under trained cooks both at the caterer and originally at the camp. I always wanted to be a cook who put forth wonderful tasting food like my grandma did, and she did so on less than a shoestring budget. Anyways, I enjoy learning from your blog as well as being inspired!

    The story – At camp we always make french toast out of cinnamon swirl bread we get from GFS (Gordon Food Service). So a few times here at home, I have special ordered some (it’s not an item they regually carry in their stores). Recently my sons let me in on, that while they really do appreciate my effort, the french toast they like best is the kind I always made when they were young – out of “Texas Toast” bread. I can not stand (!!!) french toast made out of regular bread (w-a-y too mushy!!), and the ‘bread store’ carried the ‘Texas Toast’ bread … so it worked!

    About once a year my neighbor bakes up this enormous batch of those black cupcakes with the cream cheese in them. Seeings how I am the only one over here that likes them, I leave it at that. My only challenge is that her’s really should be a bit moister … Aw well …

    Your waldorf chicken salad peta’s finished it. I have been ‘meaning to’ make my version of chicken salad, and Brain has dropped repeated hints concerning wanting some …. I have GOT to get the ingredients and do so – THIS weekend!!! I too like to add grapes to mine, as well as roasted pecans. He doesn’t care for those two ingredients being added. Make the main batch, divide, finish my half ;-p

    Thanks to you, I now know what I am going to use the balance of the bag of apples which were given to us for. And I whole heartedly agree – in both apple crisp as well as apple pie, I like some depth of apples, not just a polite showing!!

    Best wishes on clearing out/organizing your other big basement closet! I’m currently working on the last section of our basement … 8-/ Will be so-o thrilled to get it DONE!

    I really liked the white platter/plate you had those Halloween cupcakes sitting on!!! Do you have more items of that pattern? So-o simple and classy!

    I ‘think’ that was everything (o;-p). I am now cught up again 😀 Looking forward to see what you do next.

  • Sue (Someone's Mom) November 13, 2009 at 9:13 pm

    Bread pudding is my husband’s favorite dessert. This version sounds delicious, he would be thrilled to come home from work to find this waiting. Thank you.

    Sue

  • Joanne November 14, 2009 at 2:30 pm

    This basically looks like the best dessert I have ever seen in my entire life. Just for the record. I LOVE bread pudding. As in adore. Adding the pumpkin and cinnamon bourbon sauce, just took it to a whole new level. I am amazed by this. Really.

  • My Carolina Kitchen November 14, 2009 at 3:27 pm

    I’ve got to admit I’ve never made bread pudding. With the likes of these, I’m missing something.
    Sam

  • Catherine November 14, 2009 at 9:20 pm

    Oh my goodness! This looks and sounds delicious! I love the picture!

  • girlichef November 14, 2009 at 10:04 pm

    Wow! This is out of this world gorgeous!!! I bet it tastes amazing…I really want to eat some right now 😀

  • bridget {bake at 350} November 14, 2009 at 11:21 pm

    OMG…that is gorgeous!!!

  • Danielle November 15, 2009 at 8:26 am

    holy moly Michelle!!! I just might have enough bread still so I can make me some. Oh, please don’t do this to me with every bread recipe we do or I’m going to break some kind of weight gain worlds record or something LOL

  • Janis November 25, 2009 at 8:07 pm

    Thanks AGAIN for this tasty recipe. I’m making another batch to take to a Thanksgiving potluck tomorrow. It will be served along with pumpkin pie (and whatever else folks bring) because you can never have enough pumpkin-y stuff on Thanksgiving.

  • Welcome to the 1st HBinFive Bread Braid August 28, 2010 at 1:06 pm

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  • Jenny Flake September 24, 2010 at 8:41 am

    wow! Look at all of these gorgeous recipes, YUM!

  • Tracy September 24, 2010 at 10:16 am

    Oh my gosh, does this look incredible! Adding it to my list of pumpkin recipes to try, YUM!

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  • Jen @ How To: Simplify October 4, 2010 at 5:19 pm

    I love pumpkin bread…yours looks like it wouldn’t disappoint!

  • Thanksgiving Favorites at Spend-a-Buck Farm November 18, 2010 at 7:09 pm

    […] Pumpkin Bread Pudding with a Cinnamon Bourbon Sauce […]

  • Marla December 28, 2010 at 8:56 am

    Now that is one cookbook I would love to get my hands on! Your bread pudding looks amazing!

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