I’m a bit of a heathen when it comes to Thanksgiving desserts. I’m not a huge fan of Pumpkin Pie and my husband can’t eat Pecan Pie so pie is out.
I love pumpkin and I’ve dabbled with Pumpkin Mousse and Pumpkin Trifle and few other not so successful other Pumpkin recipes, but recently I discovered the most delicious Pumpkin Bread Pudding and I have to share it with you.
I started planning my Thanksgiving menu the other day, but had no idea what to make for dessert. I’m not sure why I give myself fits over this every year.
I walked into my local liquor store and there, right in front of me, was a bottle of Fulton’s Harvest Pumpkin Pie Liqueur! Really? Someone makes pumpkin pie liqueur? And while we’re at it they also make apple pie liqueur. You can decide on the flavor that would make your family the happiest.
Oh…and it’s really yummy…like melt in your mouth yummy! It’s rich and it’s a fall explosion in your mouth.
And if you don’t consume alcohol, that’s okay because it cooks out and just leaves this heavenly pumpkin flavor. This recipe just might replace pumpkin pie on your Thanksgiving table. (I know…I know…but it might.)
Besides the fact that it tastes heavenly, I also like that you can make it advance and then just bake it on Thanksgiving. In fact, the flavor is better when it has a chance to sit overnight in the refrigerator.
The full recipe is at the end. I hope you love it!
- For the Pudding
- 1 large loaf of dense Italian bread (about 1 lb.)
- 5 large organic eggs
- 2/3 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 tsp. cinnamon
- 6 tbls. butter cut into small pieces
- 2 cups cream
- 2/3 cup Fulton's Harvest Pumpkin Pie Liqueur
- Caramel Sauce
- 1 cup heavy cream
- 1 cup dark brown sugar
- 2 tablespoons butter
- 1/4 cup Fulton's Harvest Pumpkin Pie Liqueur
- 3/4 tsp. corn starch
- Praline Pecans
- 1 cup coarsely chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
- Whisk together eggs, sugar, vanilla, and cinnamon in a large mixing bowl. Reserve 1/3 of heavy cream and Fulton's Harvest Pumpkin Pie liqueur and pour remaining 1 2/3 cups of cream and 1/3 cup of Fulton's into egg mixture. Blend well until fully incorporated.
- Cut bread into 1 inch cubes. Add to liquid mixture and coat bread well with custard mixture. Refrigerate for 3-4 hours until mixture is fully absorbed by the bread.
- Preheat oven to 350 degrees. Remove the bread mixture from refrigerator and transfer to a well buttered oven-safe casserole dish. Spread the bread mixture evenly and drizzle the remaining 1/3 cup cream and liqueur over the top.
- Cover loosely with foil and place on the center rack for approximately 45 minutes or until the bread pudding puffs in the center. Remove the foil and return to oven for about 10 minutes or until the top is lightly browned.
- While the pudding is baking, prepare the caramel sauce. Add cream, sugar and butter to a small saucepan over medium heat. Slowly heat the mixture until boiling. Blend the cornstarch with the liqueur and stir into hot cream and sugar mixture. Bring to a boil and thicken and then remove from heat.
- For the Pralines
- Line a sheet pan with parchment paper. Toss the pecans, brown sugar and cream together and place on the parchment paper. Bake at 350 after the pudding is finished for about 15 minutes. Watch them closely because you don't want to the sugar to burn!
- Serve the bread pudding with warmed caramel sauce and top with cooled pecans.
- This recipe sounds complicated. It's not and it's well worth every second. Your family and friends will LOVE it!
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