Pumpkin Bread Pudding
A comforting dessert that embodies the flavors of fall with rich pumpkin, warm spices, and a custardy texture.
Ingredients
For the Bread Pudding
- 14 oz loaf brioche Soft and buttery, adds a tender chewiness.
- 3/4 cup packed brown sugar Infuses the dessert with deep, caramel-like sweetness.
- 3 large egg yolks Provides richness and structure.
- 2 large eggs Yields a custard-like consistency.
- 15 oz can pumpkin puree The star ingredient for earthy depth and color.
- 1.5 cups milk Adds creaminess and balances sweetness.
- 1.5 cups heavy cream Makes the dessert indulgent.
- 1/4 cup bourbon Optional, adds complexity.
- 1 tsp pure vanilla extract Elevates flavors with a sweet undertone.
- 1 tsp cinnamon Classic autumn spice.
- 1/2 tsp kosher salt Balances sweetness.
- 1/4 tsp ground nutmeg Adds warmth.
- 1/4 tsp ground ginger Echoes the feeling of fall.
For Serving
- Caramel For drizzling over the pudding.
Instructions
Preparation
- Slice the brioche into 1-inch cubes.
- For the quick method, bake the cubes in an oven preheated to 200°F for about 20 minutes to dry them. For the slow method, leave the bread out overnight to dry.
Mixing
- Preheat the oven to 350°F and grease a baking dish with butter.
- In a mixing bowl, whisk together the brown sugar, egg yolks, and whole eggs until smooth.
- Add pumpkin puree, milk, heavy cream, bourbon (if using), vanilla extract, and all spices and mix well.
- Gently fold in the dried bread cubes and let the mixture soak for about 10 minutes.
Baking
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes until set but slightly jiggly in the center.
Serving
- Let the pudding cool for about 20 minutes, slice into portions, and drizzle with warm caramel sauce before serving.
Notes
Select day-old brioche for better texture. Watch the baking time; the pudding should be set and creamy, not dry.