Pumpkin-Honey-Beer Bread Pudding with Apple Brandy-Caramel Sauce

Southern Living
Pumpkin-Honey-Beer Bread Pudding with Apple Brandy-Caramel SauceRecipe

Photo: Alison Miksch; Styling: Lydia Degaris Pursell

Use Pumpkin-Honey-Beer Bread to make this flavorfull fall dessert. 

Makes 8 to 10 servings


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Vegetable cooking spray
4 large eggs
1/2 cup granulated sugar
1/4 teaspoon table salt
1/4 teaspoon pumpkin pie spice
2 cups milk
1 1/2 cups heavy cream
1 tablespoon Demerara sugar (optional)


Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes

1. Preheat oven to 400°. Spread bread cubes in a single layer in a lightly greased (with cooking spray) jelly-roll pan. Bake 12 to 15 minutes or until lightly toasted. Remove cubes from oven to a wire rack, and cool 15 minutes. Reduce oven temperature to 350°.

2. Whisk together eggs and next 3 ingredients in a large bowl until well blended. Whisk in milk and heavy cream until well blended.

3. Gently stir toasted bread cubes into egg mixture until coated. Let stand 20 minutes.

4. Spread bread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish; sprinkle with Demerara sugar, if desired.

5. Bake at 350° for 1 hour to 1 hour and 10 minutes or until set in the center, shielding with aluminum foil after 45 minutes to prevent excessive browning if necessary. Cool 15 minutes before serving with Apple Brandy-Caramel Sauce.

Created date

August 2015