Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream

Ingredients

Pumpkin Bread Pudding

• 5 each Large Eggs
• 1 can Pumpkin Puree, 15 oz. can
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1/2 cup Sugar
• 1 tsp. Cinnamon
• 1 tsp. Kosher Salt
• 1/4 tsp. Nutmeg
• 1 tsp. Vanilla Extract
• 1 Lime juiced
• 1 Loaf White Bread (1 inch cut, lightly toasted)

Maple Pecan Caramel Sauce

• 1/3 cup Sugar
• 1/4 cup Brown Sugar
• 1/2 cup Maple Syrup
• 1 cup Heavy Cream
• 1/2 cup Pecans
• 1/2 tsp. Salt
• Bourbon Cream
• 3 oz. Bourbon
• 1/2 cup Granulated Sugar
• 1 qt. Heavy Cream

Directions

Pumpkin Bread Pudding

1. Mix everything except bread until well blended.
2. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours (stir every 30 minutes).
3. Evenly distribute mix in two lightly sprayed 8″ baking dishes and cover with plastic wrap and foil. (Use just enough plastic wrap to cover top. Be sure the foil is tucked under around all edges to cover all the plastic wrap to ensure steaming).
4. Bake in oven at 300 degrees for 40 minutes. Uncover and bake an additional 15 minutes.

Maple Pecan Caramel Sauce

1. Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer.
2. Let cool for 20 minutes and skim surface if necessary.
3. Bourbon Cream
4. Chill mixing bowl and whip cream, gradually add sugar, and bourbon whipping to make soft to medium peaks.
5. Plating Cut a large square of bread pudding and place on a dessert plate, ladle the warm caramel sauce over the pudding and dollop with a generous scoop of bourbon whipped cream. Serve.