Pumpkin-Pecan Bread Pudding
 
Makes 12 servings
Ingredients
  • 16 ounces (454 grams) challah bread, cut into 1-inch cubes (about 14 cups)
  • 1¾ cups (442 grams) canned pumpkin (about 1 [15-ounce] can)
  • 2½ cups (600 grams) cold heavy whipping cream, divided
  • 1½ cups (360 grams) whole milk
  • ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ⅔ cup (147 grams) firmly packed light brown sugar
  • 5 large eggs (250 grams)
  • 3 tablespoons (45 grams) bourbon (see Notes), divided
  • 2 teaspoons (4 grams) ground cinnamon
  • 2 teaspoons (4 grams) pumpkin pie spice
  • 1¾ teaspoons (5.25 grams) kosher salt
  • ¾ cup (85 grams) chopped toasted pecans, divided
  • 1 tablespoon (14 grams) unsalted butter, melted
  • Salted Caramel Sauce (recipe follows)
  • Garnish: chopped toasted pecans
Instructions
  1. Spread bread cubes evenly in 2 trays. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Manual/Convection Bake/ Preheat/2 Trays/275°F/25 minutes/Start. When preheated, place trays on oven’s upper and lower racks. Press Start.
  2. Bake for 25 minutes until lightly golden, dry, and toasted, rotating trays halfway through baking. Let cool on trays for 10 minutes.
  3. In a very large bowl, whisk together pumpkin, 1½ cups (360 grams) cold cream, milk, 2⁄3 cup (133 grams) granulated sugar, brown sugar, eggs, 2 tablespoons (30 grams) bourbon, cinnamon, pie spice, and salt. Add bread cubes; toss until bread is thoroughly coated and mostly submerged. Let stand at room temperature for 1½ hours, stirring occasionally and keeping bread mostly submerged. Stir in ½ cup (57 grams) pecans.
  4. Brush an 11x8-inch baking dish with melted butter; spread bread mixture evenly in prepared pan. Sprinkle with remaining ¼ cup (28 grams) pecans.
  5. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Manual/Steam Bake/Water Bath/300°F/55 minutes/Start. (Oven will preheat.)
  6. Place prepared pan on 1 tray; position on lower rack of oven. Press Start.
  7. Bake for 55 minutes until puffed and set, a wooden pick inserted in center comes out mostly clean, and an instant-read thermometer inserted in center registers 165°F (73°C) to 170°F (77°C), adding up to an additional 16 minutes, if necessary. (See Notes). Let cool on a wire rack for at least 20 minutes.
  8. Meanwhile, in a medium bowl, whisk together remaining 1 cup (240 grams) cold cream, remaining 2 tablespoons (24 grams) granulated sugar, and remaining 1 tablespoon (15 grams) bourbon until medium-stiff peaks form. Serve warm bread pudding with Salted Caramel Sauce and whipped cream. Garnish with pecans, if desired.
Notes
For an alcohol-free version, replace bourbon in bread pudding and whipped cream with vanilla extract to taste.


Some 11x8-inch baking dishes may vary a bit in design and capacity, which could impact bake times slightly.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pumpkin-pecan-bread-pudding/