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.
In the comment section below, tell us how you like to combine pumpkin with sourdough.
Here is a list of our pumpkin creations: