Pumpkin Spice Pudding

4 Servings
25 min
I made these tasty pumpkin spice pudding shots using Jackson Morgan’s Southern Bread Pudding Whiskey Cream, and simple vanilla pudding mix.
It's not only delicious, but it also looks great to serve to friends and family!
This recipe can be whipped up in under 15 mins, plates beautifully (bust out your fun cups!), and lets you use your kitchen torch – what’s not to love?
A good tip is to not let it cook on high, otherwise it will burn the pudding.
Nothing says fall like a southern bread pudding, and Jackson Morgan has bottled that goodness in their Southern Bread Pudding Whiskey Cream. It's seriously amazing!
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

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

1 Box Of Jello vanilla pudding

  • 1 Cup f Jackson Morgan Southern Bread Pudding Whiskey Cream
  • 2 cups of Milk
  • Pumpkin Spices (1/2 tsp of Cinnamon, 1/2 tsp of Nutmeg & 1/2 tsp of Ginger)
  • Mini Marshmallows

Instructions


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, remove from heat and transfer to a cold element to cool.
Add the cinnamon, nutmeg & ginger to the pudding while still warm.
Let cool for 5 mins – stirring twice. You can refrigerate if you’re making it ahead of time.
Transfer the pudding to some cups. Time to add a toasted marshmallow top with the kitchen torch.

Ariel
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