Description
This Pumpkin Bread Pudding is a comforting autumn dessert featuring cubes of brioche soaked in a rich custard flavored with pumpkin puree, warming spices, and a hint of bourbon. Baked until golden and set, it’s perfect served warm with a drizzle of caramel sauce for an indulgent treat that blends creamy, spiced, and sweet flavors in every bite.
Ingredients
Scale
Bread
- 1 (14-oz.) loaf brioche
- Butter, for pan
Custard Mixture
- 3/4 cup packed brown sugar
- 3 large egg yolks
- 2 large eggs
- 1 (15-oz.) can pumpkin puree
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/4 cup bourbon (optional)
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
To Serve
- Caramel, for serving
Instructions
- Prepare the bread: Slice the brioche into 1-inch cubes and leave them out overnight to dry, allowing air to remove moisture. Alternatively, spread the bread cubes on a baking sheet and bake at 200ºF for 20 minutes, then let cool completely to achieve the perfect texture for soaking.
- Make the custard: Preheat your oven to 350ºF and butter a 2- to 3-quart baking dish to prevent sticking. In a large mixing bowl, whisk together the brown sugar, egg yolks, and whole eggs until smooth. Stir in the pumpkin puree, milk, heavy cream, bourbon (if using), vanilla extract, cinnamon, kosher salt, nutmeg, and ginger until fully combined.
- Combine bread and custard: Add the dried brioche cubes to the custard mixture and gently toss to coat all the bread evenly. Let the bread soak in the custard for 10 minutes so it absorbs the flavorful liquid thoroughly.
- Bake the pudding: Pour the soaked bread and custard mixture into the prepared baking dish, spreading evenly. Bake in the preheated oven for 40 to 45 minutes, or until the custard is set and the top is lightly golden. Remove from the oven and let it cool for about 20 minutes to firm up before slicing.
- Serve: Cut the pumpkin bread pudding into portions and serve warm, drizzled with caramel sauce for a rich and sweet contrast that complements the spices perfectly.
Notes
- For a non-alcoholic version, omit the bourbon without altering other ingredients.
- Use day-old brioche or dry it out as instructed to prevent sogginess and ensure the pudding holds its shape.
- Allowing the pudding to cool slightly helps it set better and makes slicing easier.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
- Feel free to add chopped nuts or raisins for texture variation.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 155mg
