This Saturday it is time for a simple Thanksgiving dessert, Pumpkin Sourdough Bread Pudding, which The Spruce Eats claims is “easier than pie,” (there is no pie crust) and they share this tip:
“Store leftover bread pudding and butterscotch sauce, covered in separate containers, in the refrigerator. Reheat the bread pudding in a 350 F oven for 10 to 15 minutes, and warm the butterscotch sauce in a saucepan to serve.
Knowing that always having too much for the oven at Thanksgiving, I like the idea of making this ahead, refrigerating it, and rewarming it by slipping it in the oven after taking out the turkey and pies, (because I know you are still going to make a traditional pumpkin pie). But why not join me shaking things up a bit and adding something new this holiday?
Harvest Pumpkin Sourdough Bread Pudding
Last year I made this recipe with a loaf of Harvest Pumpkin Sourdough Bread that I had baked from scratch. But to make life easier you can buy a loaf of Abigail’s Oven Cinnamon Swirl (or have a couple shipped, you may need two since they are hard to resist and make the most divine toast).
Ingredients for Harvest Pumpkin Bread Pudding
Harvest Pumpkin Bread Pudding Instructions
- Gather ingredients while the oven is preheating to 350° F/177°C.
- Lightly butter a deep baking dish (11x 7 x 2-inch)
- Put the bread cubes in a large mixing bowl.
- In a separate bowl, whisk together the pumpkin puree, evaporated milk, and brown sugar.
Then add the eggs, vanilla, and pumpkin pie spice* and whisk until the spices are thoroughly mixed.
(*or make your own with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cardamom, and 1/8 teaspoon ground nutmeg)
- Pour liquid mixture over the bread cubes and mix until they are soaked in the liquid ingredients.
- Then pour it all into the buttered baking dish; smooth the top with a spatula.
- Bake in the preheated oven 40–50 minutes, or until the bread pudding is puffed and golden on top, and a tester inserted in the center comes out clean.
- Allow to cool on a wire rack for 10–15 minutes before serving to let the pudding set.
Butterscotch Sauce with Pecans
- In a small, heavy-bottomed saucepan set over low heat, combine the sugar, butter, and flour until flour has absorbed the butter.
- Add cream (or milk) and stir to combine.
- Continue to stir until the sugar is dissolved and the mixture begins to thicken and bubble.
Simmer on lowest heat, stirring occasionally, until the mixture is smooth and glossy, about 3 minutes.
(If it thickens too much add an additional tablespoon or two of milk).
- Remove from the heat and stir in the pecans.
Spoon the bread pudding into small serving bowls and serve it hot with the butterscotch sauce and pecans. Whenever I make sauces like this for desserts, people ask for more so you may have to double the sauce recipe. Last year our group was too small, so I cut this recipe in half.
Let us know how your sourdough deserts turned out in the comment section below.