I made these tasty pumpkin spice pudding shots using Jackson Morgan’s Southern Bread Pudding Whiskey Cream, and simple vanilla pudding mix. To top it off, and really give them a fall twist, I topped each one with some toasted marshmallows. Totally worth it for your next fall get together or tailgate.
Check out my other Jackson Morgan Baking & desert recipes, like a how to make donut glaze with Jackson Morgan, Whiskey Banana Cream Bundt, or a Boozy Peach & Cherry Pie or these easy to make Whipped Orange Icecream sandwiches
*Jackson Morgan sponsored this post, but all thoughts are my own. Thank you for supporting the brands that make PMQ for two possible
Southern Bread Pudding Whiskey Cream
Nothing says fall like a southern bread pudding, and Jackson Morgan has bottled that goodness in their Southern Bread Pudding Whiskey Cream.
This is a flavor profile I hadn’t tried in my Jackson Morgan recipes yet, so I was eager to test it out. I was thinking about the kind of desert I’d want come September’s cool nights, and a desert shot with a hot component ticked all my boxes.
This recipe can be whipped up in under 15mins, plates beautifully (bust out your fun cups!), and lets you use your kitchen torch – what’s not to love?
Pumpkin Spice Pudding
So apparently Jello makes a Pumpkin Spice Pudding, but I did not find ANY when I was out grocery shopping, so I made my own!
For this recipe you’ll need: a pack of stovetop vanilla pudding from Jello, 1 cup of Jackson Morgan Southern Bread Pudding Whiskey Cream, 2 cups of Milk, and Pumpkin Spices (1/2 tsp of Cinnamon, 1/2 tsp of Nutmeg & 1/2 tsp of Ginger), as well as marshmallows and kitchen torch as a topper.
In a medium saucepan over medium heat, combine 1 pack of Cook & Serve Vanilla Pudding, 2 cups of Milk, and 1 cup of Jackson Morgan Southern Bread Pudding Whiskey Cream.
Whisk constantly until it comes to a boil. DON’T DO THIS OVER HIGH HEAT, you will burn part of the pudding, so doing this over medium heat is a much better idea.
Once it reaches a boil, cut the heat and transfer to a cold element to cool. While it cools, add 1/2 tsp of Cinnamon, Nutmeg & Ginger to the pudding while still hot. The flavours will absorb better if the pudding is still warm when you add the pumpkin spices.
Let cool for 5mins – stirring twice. You can refrigerate it if you’re making ahead of time, but I just waiting 10 minutes before serving it in some cups.
Time to add a toasted marshmallow top! You can use standard or mini marshmallows, but I found the mini ones easier to toast and then eat.
You can sprinkle a dash of nutmeg or cinnamon to the toasted marshmallows if you want, but I’d consider these done and servable regardless.