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One of my favorite people in the world – Ms. Claire – is my buddy in exploring the local restaurants of Richmond. So far we have tried Babylon Gyros, Purdy’s Coffee Company, and  The Big Easy (Cajun themed!). At The Big Easy, we shared a serving of their bread pudding with caramel sauce. I had never been interested in trying bread pudding before this lunch. Boy was I wrong!! It was delicious! Since then I have been wanting to make my own at home. I added bourbon to this caramel sauce to make it even more delectable and smack of Southern charm.


Pumpkin Bread Pudding with Bourbon Caramel Sauce (inspired by this recipe)

Bread Pudding:

  • 5 cups cubed (1-inch) day-old crusty bread
  • 6 tbsp unsalted butter, melted
  • 1 1/2 cups whole milk
  • 1 cups canned pumpkin
  • 3/4 cup white sugar
  • 2 large eggs plus 1 yolk
  • 1/2 cup walnuts, chopped
  • 1 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 2 tsp nutmeg
  • 1 tsp ground cloves

Bourbon Caramel Sauce:

  • 10 to 15 caramels, unwrapped
  • 2 tbsp milk
  • 1 tbsp bourbon

Preheat oven to 350 degrees. Toss bread cubes with butter in a bowl and set aside. Whisk together the rest of the ingredients in another bowl and pour over the bread. Coat the bread well with the mixture. Refrigerate for 30 minutes to allow the bread to absorb the liquids. Transfer into a greased glass 8 inch baking dish. Bake for 30 to 35 minutes.

While the pudding is baking, place the caramels and milk in a microwave safe bowl. Microwave 30 seconds at a time, stirring in between each time. When all the caramels are melted smooth, stir in the bourbon. Spoon the caramel sauce over the baked bread pudding. Serve warm.