Pumpkin Bread Pudding with Louisiana Molasses Bourbon Gastrique and Candied Pecans


Recipe courtesy of Chef Chuck Subra, New Orleans

Serves 6


Bread Pudding

  • 6 croissants
  • 2 cups heavy cream
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pumpkin puree

Louisiana Molasses Gastrique

  • 1/2 cup Louisiana molasses
  • 1/3 cup bourbon
  • 2 tablespoons champagne vinegar

Candied Pecans

  • 1/3 pound Louisiana pecan pieces
  • 1/4 cup powdered sugar



Pumpkin Bread Pudding with Louisiana Molasses Bourbon and Candied Pecans



Bread Pudding
Dice the croissants into 1-inch cubes and bake in a 325˚F oven for 10 minutes.
In a medium mixing bowl combine heavy cream, eggs, sugar and vanilla extract.  Wisk the ingredients together thoroughly. Add the pumpkin and then fold the croissants gently into the custard. Place the mixture into a lightly buttered loaf pan. Bake at 350˚F for 35 to 40 minutes or until you can place a tooth pick in the center and clean when removed.

Louisiana Molasses Gastrique
Place a small sauce pot over medium heat. Add the vinegar and molasses together. Stir until both smooth and warm. Remove from the heat and add the bourbon stirring constantly (be careful the mixture may splash and is extremely hot).
Keep warm.

Candied Pecans
Toss the pecan pieces and the sugar together. Bake in an oven at 350˚F for 10 minutes.
Remove from the oven and let cool.

Remove the bread pudding from the loaf pan and slice into 1 inch pieces. Place a slice on the center of a dessert plate. Drizzle with the Louisiana Molasses Bourbon Gastriqueand sprinkle the candied pecans around.
Serve. This dessert can also be served with vanilla ice cream.

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