Pumpkin Bread Pudding with Irish Whiskey Sauce
Great fall dessert that can be made ahead of time. This has been a family favorite for decades and we also served this to our customers in our restaurant!
Servings Prep Time
12-16servings 1 hour
Cook Time
30-35 minutes
Servings Prep Time
12-16servings 1 hour
Cook Time
30-35 minutes
Ingredients
Bread Pudding
Irish Whiskey Sauce
Easy Caramel Sauce
Instructions
Bread Pudding
  1. In a small bowl, soak raisins in whiskey or brandy for 15 minutes, drain raisins reserving liquid for sauce. In a large mixing bowl whisk together pumpkin, half and half, brown sugar, eggs, and cinnamon. Fold in cubed bread and drained raisins, place mixture in a 9-x-13-inch baking dish, and allow to absorb 15 minutes.
  2. Place baking dish inside a larger empty pan, and place both pans in oven. Pour water inside the outer pan until it reaches 1/3 the height of the inner baking dish. Bake at 350 degrees for approx. 30–35 minutes.
  3. Remove inner pan with the pudding carefully to avoid getting burned by hot water in the outer pan. Turn oven off and allow water to cool slightly in oven before removing outer pan.
  4. Dust with powdered sugar and serve warm with caramel whiskey sauce or regular caramel sauce and/or whipped cream.
Irish Whiskey Sauce
  1. Combine sugar and water in a small but heavy saucepan with high sides, and cook over medium-high heat until sugar is dissolved. Cook an additional 9–11 minutes without stirring, until golden brown; Remove from heat.
  2. Carefully add butter and cream cheese (will boil upward when added) whisk together quickly. Cool slightly about 5 minutes, add reserved whiskey (from raisin soak) and heavy cream, stirring until well blended. Makes approx. 1-3/4 cups.
Easy Caramel Sauce
  1. Place a can of sweetened condensed milk in a saucepan, cover can with water. Heat on high until water is to a simmer. Turn down heat and simmer for 2 hours.
  2. Shut off heat and allow can to cool in the water until can and water are completely cooled. Open can and you have a cup of caramel sauce.
Recipe Notes

Cook’s Notes: This can be made ahead of time and refrigerated until ready to serve. Reheat covered in oven for 20 minutes or in individual dishes in the microwave, top each serving with warmed sauce and whipped cream – serve immediately. You can cut this into squares or use a large ice cream or mashed potato scoop to serve this. Enjoy!

Recipe courtesy of Pauline Wellman, Brule, WI.