“ This decadent dessert is the perfect end to your Thanksgiving holiday meal. Homemade spiced pumpkin bread is converted into a rich bread pudding topped with a boozy maple sauce from Toronto-based Chef Christine Moody Vijay, Recipe Hunter ”
With all of the hubbub around the turkey and side dishes for Thanksgiving, let’s not forget about one of the most important parts – dessert! This rich, decadent, warming bread pudding from Toronto-based Chef Christine Moody is perfect comforting hug you need on a cool evening. After making a few loaves of her easy spiced pumpkin bread, simply toss cubes with milk, cream, maple syrup, and walnuts, then bake the mixture until set. The result is a gooey bread pudding that’s best served hot, topped with her 3-ingredient bourbon maple sauce. Not a bourbon fan? Simply swap it out for rum, cognac, or your other dark spirit of choice. Or, just leave it out (but trust us, leave that as a last resort). Since it’s easy to bake in a large pan, this bread pudding is the perfect, elegant dessert to end a festive meal.
Pumpkin Bread Pudding with Bourbon Maple Sauce
Prep Time:1 hour 30 minutes
Cook Time:1 hour
Yield: 8-10 servings
- 2 loaves Spiced Pumpkin Bread
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup maple syrup
- 1/2 cup walnuts, chopped and toasted
- Pinch of salt
- Bourbon Maple Sauce, to serve (recipe below)
- Preheat the oven to 350 F. Generously grease a 9 x 13 baking pan with butter or cooking spray.
- Cut the pumpkin bread into golf ball sized cubes and set aside.
- In a large bowl, whisk together heavy cream, milk, maple syrup, and salt.
- Add the pumpkin bread cubes and walnuts to the milk mixture. Toss to combine and allow to sit for 10 minutes to soak. Toss again and pour the mixture into the prepared pan.
- Bake for 50 to 60 minutes or until set. Allow to cool for 10-15 minutes so it sets up a bit then serve hot with Bourbon Maple Sauce.
Bourbon Maple Sauce
Cook Time:15 minutes
Yield: 2 1/4 cups
- 2 cups maple syrup
- 1/4 cup bourbon
- 2 tablespoons butter
- Bring the maple syrup to a boil over medium-high heat in a large pot. Reduce by half.
- Remove the pan from the heat and add the bourbon (be extra careful if you’re doing this on a gas stove). Whisk to combine. Add the butter and stir until melted. Keep warm on very low heat until ready to serve.
“ For me, cooking is all about creating something unique & delicious. I love big, bold flavours and using a mix of old-fashioned and modern techniques. ”
When you meet Christine, you can immediately feel her passion for great food and great cooking. Christine was originally trained as a bread baker and pastry chef at a German bakery in Halifax, Nova Scotia and then went on to get her culinary degree at the famed French Culinary Institute in New York City. After refining her skills in a Michelin-starred restaurant in the heart of Burgundy (we’re jealous), Christine went on to run restaurants in Nantucket & Amherst, MA, as well as to act as Culinary Director for the Nantucket Wine Festival. Recently, Christine moved to Toronto, where she is in charge of food innovation for iQ Food Co, and spends her time developing dishes to nourish & inspire Canada’s financial district. Although she has an exceptional pedigree, what we love most about Christine and her style of cooking is that she doesn’t take herself, or her food, too seriously. Her cooking is fun, inspired, and elegant without being fussy and she has a knack for putting together plates that are as healthy as they are delicious.
Say hello and follow Christine on Instagram.
Many recipes call for greasing the pan by rubbing it with butter to prevent the item from sticking. Did you know that there are better options than butter?Read the full tip >
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