Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce

Name: Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps bourbon; 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing; 1 butternut squash; 397 grams can pure pumpkin puree; 454 grams challah bread, cut into 1-inch cubes; 473 milliliters confectioners sugar; 4 larges (large) eggs; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 kosher salt; 1 teaspoons freshly grated nutmeg; 118 milliliters toasted pecans, chopped; 296 milliliters sugar, plus more for sprinkling; 710 milliliters whole milk

If 78 cents per serving falls in your budget, Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce might be an amazing vegetarian recipe to try. One serving contains 346 calories, 7g of protein, and 12g of fat. This recipe serves 16. A mixture of eggs, ground cloves, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so tasty. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Preheat the oven to 37

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Oven

Butter two 9-inch, deep-dish glass or ceramic pie plates.

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Butter

Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.

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Challah

Spread

Toast

Equipment you will use

Baking Sheet

Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.

Ingredients you will need

Squash

Equipment you will use

Mandoline

In a very large nonstick skillet, melt 3 tablespoons of the butter.

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Butter

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Frying Pan

Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes.

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Squash

Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer.

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Sugar

Let cool.

In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, cloves and salt.

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Cinnamon

Pumpkin

Clove

Nutmeg

Sugar

Egg

Milk

Salt

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Whisk

Bowl

Add the sauted squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips.

Ingredients you will need

Challah

Squash

Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set.

Ingredients you will need

Butter

Sugar

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Oven

Let the puddings rest for 15 minutes.

In a bowl, whisk the remaining butter with the confectioners' sugar, bourbon and pecans.

Ingredients you will need

Powdered Sugar