Description
This Pumpkin Bread Pudding is a comforting, rich dessert perfect for autumn. Made with cubes of brioche soaked in a spiced pumpkin custard, baked until golden and custard-set, it’s finished with a drizzle of caramel for extra indulgence. The recipe balances creamy textures with warm spices like cinnamon, nutmeg, and ginger, delivering a classic fall treat that’s easy to prepare and serve.
Ingredients
Scale
Bread
- 1 (14-oz.) loaf brioche, sliced into 1″ cubes
Baking Dish
- Butter, for greasing the 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 sauce
Instructions
- Prepare the Bread: Slice the brioche loaf into 1-inch cubes. To dry out the bread, leave it out overnight uncovered. Alternatively, place the bread cubes on a baking sheet and bake in a 200ºF oven for 20 minutes, then let cool completely before using. This ensures the bread absorbs the custard well without becoming mushy.
- Make the Custard and Soak the Bread: Preheat your oven to 350°F (175°C). Butter a 2- to 3-quart baking dish thoroughly. In a large mixing bowl, whisk together the brown sugar, egg yolks, and whole eggs until combined. Add the pumpkin puree, milk, heavy cream, bourbon (if using), vanilla extract, cinnamon, kosher salt, nutmeg, and ginger. Mix until smooth. Add the dried bread cubes to the mixture and gently toss to coat all pieces. Let the bread soak in the custard for 10 minutes to absorb the flavors.
- Bake the Pudding: Pour the soaked bread and custard mixture evenly into the prepared baking dish. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the custard is set and the top is lightly golden. The custard should be firm to the touch but still soft inside.
- Cool and Serve: Remove the pudding from the oven and let it cool for about 20 minutes. This resting time allows the custard to fully set and makes it easier to slice. Serve warm slices drizzled generously with caramel sauce for a delicious finishing touch.
Notes
- Dried bread is key for the best texture; avoid using fresh bread directly.
- Substitute bourbon with maple syrup or omit for a non-alcoholic version.
- Use brioche for a rich, buttery flavor; challah or white bread can work as alternatives.
- The pudding can be prepared the night before and baked just before serving.
- Leftovers store well covered in the refrigerator for up to 3 days and taste great warmed up.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 380
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 170mg
