Carolina Kitchen: Pumpkin Break Pudding


by The Dining Diva, Chef Molly Fowler


  • 1 loaf french bread, roughly torn up, including the crust
  • 6 large eggs, beaten
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1 qt half and half
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1 tbsp pure vanilla extract


  • 4 tbsp unsalted butter
  • 4 tbsp dark brown sugar


  • 1 1/2 cups sugar
  • 5.33 oz can evaporated milk
  • 4 tbsp unsalted butter, melted
  • 1 egg, beaten
  • 1 tsp pure vanilla extract
  • 1/4 cup bourbon whiskey (I use Jack Daniel’s..Not a blended whiskey!)
  • Sweetened whipped cream to garnish


  1. Preheat oven to 350. Butter a 9 x 13 baking dish and fill it with torn bread.
  2. In a large bowl combine the eggs, half & half, sugars, spices, salt and vanilla. Pour over the bread. Bake for 1 hour.
  3. Add topping: remove from oven, dot the top with butter and sprinkle with brown sugar.
  4. Put back into the oven for about 5 minutes, until butter is melted and the brown sugar is saturated.
  5. Remove and cool slightly before serving.
  6. Prepare the sauce: in a medium saucepan, before placing over heat, stir together the sugar, evaporated milk, butter, and eggs. Stir to blend thoroughly.
  7. Place pan over medium-low heat and stir constantly.
  8. Mixture will begin to boil and thicken.
  9. Remove from heat and add vanilla and bourbon. Chill sauce.
  10. Serve bread pudding warm with cold sauce and top with a dollop of whipped cream.