Pumpkin Bread Pudding with Butterscotch Sauce

5 from 4 votes

Pumpkin Bread Pudding with Butterscotch Sauce

Pumpkin Bread Pudding with Butterscotch Sauce and served with vanilla ice cream, an exquisite Fall dessert for your Thanksgiving dinner. Easy to make, beautifully moist and a big hit with the whole family, this pudding is absolutely delicious.

Prep Time10

Cook Time50

Rest time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 330kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

For the pumpkin bread pudding

6 slices white bread (3 cups cubed bread)
3 eggs
1 cup evaporated milk ( 250 ml)
1 cup pumpkin puree (250 g)
½ cup light brown sugar (100 g)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (or just cinnamon)

For the butterscotch sauce

50 g salted butter (¼ cup)
50 g dark brown sugar (¼ cup)
170 ml double cream (⅔ cup heavy cream )
1 teaspoon vanilla extract

Instructions

To make the pudding, cut the bread slices into cubes, and add them to a buttered oven-proof dish.
In a large mixing bowl, add the pumpkin puree and sugar and use a hand mixer to beat them well.
Add the eggs and beat again.
Pour in the evaporated milk and add the vanilla extract, and use a whisk to mix well.
Slowly pour the mixture over the bread, and set aside for at least 30 minutes so that the bread can soak up the custard.
Preheat the oven to 170 degrees Celsius (350 Fahrenheit).
Bake for 50 minutes or until the custard is set.
To make the butterscotch sauce, melt the butter in a pan, add the sugar and stir to get any lumpy bits from the sugar dissolved.
Add the cream, and continue to stir until the sugar had dissolved completely, and the sauce is smooth, it takes about 3-4 minutes.
Remove from the heat, add the vanilla extract and allow it to cool.
Serve the pudding with ice cream and butterscotch sauce.

Video

Notes

To make the pumpkin bread pudding ahead you can either pour the custard over the bread, cover with clingfilm and refrigerate overnight to bake it in the morning or before you want it served, or you can bake it and refrigerate after.
It should last at least 2-3 days in the fridge if it's baked already. The butterscotch sauce can be made in advance too and stored in an air-tight glass container, like Mason jar, and refrigerated.
This is a basic recipe that can be tweaked to your liking. More sugar can be added, as well as any other flavours. I used vanilla extract, but you can go for anything else you like, even some booze: bourbon or rum make an excellent choice.

Nutrition