This easy to make comfort dessert of bread pudding is dressed up for the season (and holiday party buffets!) with the addition of pumpkin, spices and a little bourbon for a festive splash of flavor.

You can serve this tasty dessert warm with some vanilla bean ice cream or at room temperature with a dollop of whipped cream. The finished product is creamy, custardy, spicy and rich. Here is how you can make your own.

You can find the basic recipe here.

I followed much of the recipe as written, but I spiced it up a little more by doubling the spices, added a teaspoon of vanilla extract, used three whole eggs instead of two eggs and one yolk because I didn’t want to waste the extra white.

I also sprinkled the top of my bread pudding with a little pumpkin pie spice just before baking.


Start by preheating the oven to 350 degrees. Place butter in the 8″x8″ pan and set in the preheating oven to melt.

While butter is melting in oven, slice bread into one inch cubes and set aside. In a medium bowl whisk together the pumpkin, milk and cream (i added 1 teaspoon of vanilla extract to the milk ), sugar, eggs (i used 3 eggs instead of 2 eggs and one yolk because I didn’t want to waste the white), salt, spices (i doubled all the spices because I like a lot of extra flavor.) and 2 tablespoons bourbon. Set aside.

When the butter has melted in the pan, remove from oven and add bread cubes, tossing in the melted butter until well coated.

Pour pumpkin mixture over buttered bread cubes and make sure all bread is well saturated with mixture. At this point I sprinkled some Pumpkin Pie Spice over the top.

Bake pudding for 25 to 30 minutes or until custard looks set. Can serve warm with ice cream or at room temperature with whipped cream if desired.

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