Warm and toasty, this Pumpkin Bread Pudding with Brown Sugar Sauce is pure bliss and then taken to another level with sweet brown sugar {whiskey} sauce
Ingredients
6 cups 1-inch cubes Brioche bread (I used Specially Selected Chocolate Chip Brioche)*
2 cups crumbled (I used 1 package Nonni's Salted Caramel Biscotti)
1/2 cup granulated sugar
4 eggs
1 cup milk
1 cup canned pumpkin
1 cup Pumpkin spice coffee creamer
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup butter, cut into pieces
Brown Sugar Sauce
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup pumpkin spice coffee creamer
1 tablespoon vanilla
1/4 cup bourbon
*If you can't find brioche, you could use challah or french bread.
Instructions
Preheat oven to 350 degrees. Coat a 3 quart baking dish with cooking spray.
Place brioche and biscotti into prepared dish.
In a large bowl or the stand mixer, combine sugar and eggs and beat until fluffy, about 1 to 2 minutes.
To bowl, add milk, pumpkin, coffee cream, pumpkin pie spice, and salt. Beat until combined.
Pour mixture over brioche and biscotti, in prepared dish, and allow bread to absorb liquid for at least 10 minutes. Dot the top of the bread with 1/4 cup butter.
Bake in oven for 25 minutes or until set and the edges are slightly browned.
Brown Sugar Sauce
While the bread pudding is baking, make the Brown sugar sauce.
In a medium pot, over medium high heat, melt 1/2 cup butter.
Add brown sugar and pumpkin spice creamer and whisk until sugar dissolves.
Remove from heat and add vanilla and bourbon, if desired.
Serve warm sauce over with Pumpkin Bread Pudding.
You could also serve the brown sugar sauce over ice cream or pie.