Bread Pudding to Rock Your World!

Y’all know that FALL is a very big deal here in the South…It’s hard to explain exactly what it is, but I think it’s the anticipation that winter is coming and this is nature’s last big hurrah before the world gets a bit icy. You have to just trust me on this…

It’s a BIG DEAL! There’s elaborate decorating of front porches. The leaves are changing every color of red, maroon, deep greens, rust and orange and they create a canvas that resembles a beautifully assembled patchwork quilt. The crunch of them under my feet make me smile. And of course there are pop-up shows and hiking and festivals and Halloween parades and for me…it feels like the world is really alive here in Franklin.

PUMPKINS! Pumpkins in every shape, size, and color (remember my pink heirloom pumpkins?) . I mean seriously…I’ve never seen so many different kinds of pumpkins.

So imagine my delight when I walked into my local liquor store the other day (Red Dog Wine and Spirits) and there right in front of me was a bottle of Fulton’s Harvest Pumpkin Pie Liqueur! Really? Someone makes pumpkin pie liqueur?

Oh…and it’s really yummy…like melt in your mouth yummy! 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 Thanksgiving…(I know…I know…but it might.)

The full recipe follows.

Your ingredients for the pudding.

Ingredients for caramel sauce…yummm!

Fresh out of the oven.

Voila! Ready to serve with the caramel sauce!

Fulton's Harvest Pumpkin Pie & Praline Bread Pudding

2014-10-28 12:24:05

Serves 8

Delicious bread pudding with a twist. The addition of Fulton's Harvest Pumpkin Pie Cream Liqueur takes it up about 5 notches!

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Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 15 min

1543 calories

98 g

448 g

126 g

13 g

69 g

396 g

500 g

73 g

3 g

48 g

Nutrition Facts

Serving Size




Amount Per Serving

Calories 1543

Calories from Fat 1104

% Daily Value *

Total Fat 126g


Saturated Fat 69g


Trans Fat 3g

Polyunsaturated Fat 9g

Monounsaturated Fat 39g

Cholesterol 448mg


Sodium 500mg


Total Carbohydrates 98g


Dietary Fiber 3g


Sugars 73g

Protein 13g

Vitamin A


Vitamin C






* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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  1. For the Pudding

  2. 1 large loaf of dense Italian bread (about 1 lb.)

  3. 5 large organic eggs

  4. 2/3 cup granulated sugar

  5. 1 tablespoon pure vanilla extract

  6. 1/2 tsp. cinnamon

  7. 6 tbls. butter cut into small pieces

  8. 2 cups cream

  9. 2/3 cup Fulton's Harvest Pumpkin Pie Liqueur

  10. Caramel Sauce

  11. 1 cup heavy cream

  12. 1 cup dark brown sugar

  13. 2 tablespoons butter

  14. 1/4 cup Fulton's Harvest Pumpkin Pie Liqueur

  15. 3/4 tsp. corn starch

  16. Praline Pecans

  17. 1 cup coarsely chopped pecans

  18. 1/4 cup brown sugar

  19. 2 tablespoons heavy cream


  1. Pudding

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. For the pralines

  8. 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!

  9. Serve the bread pudding with warmed caramel sauce and top with cooled pecans.


  1. This recipe sounds complicated. It's not and it's well worth every second. Your family and friends will LOVE it!

By Cindy Laverty











Discovering Franklin

#RecipeswithPumpkin #BreadPuddingrecipe #CindyLaverty #SavorySpiceShop #FultonsHarvestPumpkinPieLiqueur #DiscoveringFranklin #ThanksgivingDessert #BreadPudding #DiscoveringFranklinblog

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