Wolf Trap Recipes: Holiday Edition

Dec 05, 2017

The proof is in the pudding—pumpkin bread pudding with warm bourbon sauce! Check out Wolf Trap’s Executive Chef Chris Faessen’s latest holiday recipe that will leave you and your guests wanting more.

Pumpkin Bread Pudding

  • 2 cups heavy cream
  • 1 15-ounce can pure pumpkin
  • 1 cup (packed) dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 10 1/2-inch cubes brioche bread (about 10-ounces)
  • 1/2 cup dried cranberries or golden raisins (optional)

Bourbon Sauce

  • 1 pound butter
  • 1 box powdered sugar
  • 1 ounce bourbon
  • 2 egg yolks


For the bread pudding:

Preheat oven to 350 degrees Farenheit. Whisky heavy cream, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend

Fold in bread cubes

Stir in cranberries/golden raisins

Transfer mixture to 11×7-inch glass baking dish

Let stand for a minimum of 1 hour

Cook in a water bath and bake pumpkin bread pudding for about 40 minutes or until a knife comes out clean after inserting it into the middle


For the bourbon sauce:

Melt butter on stove top

Cream egg yolks and sugar together

Slowly pour and whip the butter into the sugar egg mixture

Put back on stove top and cook on low until the temperature is 180 degrees Farenheit

Pour 1 ounce of bourbon or more to your liking

Let it cool

Re-warm to serve in microwave or stove top