Thanksgiving Recipe: Ma Pearl's Pumpkin Bread Pudding

Only 2 days until turkey time. Want to try a fun pumpkin dessert? Check out Lance London's pumpkin bread pudding recipe. This is London's grandmother Ma Pearl's recipe, and is a signature dessert at The Carolina Kitchen.

3 cups whipping cream 

1 cup packed brown sugar

1 cup milk 

1 teaspoon pumpkin pie spice

1/2 cup granulated sugar 

1 teaspoon ginger spice 

1/4 teaspoon salt 

1 teaspoon of cinnamon 

5 whole eggs 

2 tablespoons granulated sugar 

3 egg yolks 

1 cup canned pumpkin puree

14 brioche or challah, cut into 3/4-inch slices, then cut into 3/4-inch cubes (10 cups)

Topping

1 cup whipping cream

2 tablespoon granulated sugar

2 tablespoons bourbon

1 teaspoon cinnamon

½ cup toasted pecans (optional)

Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.

In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and spices. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.

Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.

In a chilled medium bowl, beat 1 cup whipping cream and 2 tablespoon granulated sugar and 1 teaspoon cinnamon with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon and toasted pecans (opt.). Serve with warm bread pudding.