Description
This comforting Pumpkin Bread Pudding is a delightful autumn dessert that combines rich pumpkin puree with a creamy custard soaked into buttery brioche bread cubes. Flavored with warm spices and a touch of bourbon, it’s baked to golden perfection and served with luscious caramel sauce, making it a perfect cozy treat for fall gatherings or holidays.
Ingredients
Scale
Bread Preparation
- 1 (14-oz.) loaf brioche
- Butter, for pan
Pudding 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
Serving
- Caramel, for serving
Instructions
- Prepare the Bread: Slice the brioche loaf into 1-inch cubes and leave them out overnight to dry out completely. Alternatively, arrange the bread cubes on a baking sheet and bake at 200°F (93°C) for 20 minutes, then allow to cool. This step ensures the bread can absorb the custard properly.
- Make the Custard Mixture: 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 packed brown sugar, egg yolks, and whole eggs until smooth and combined. Stir in the pumpkin puree, milk, heavy cream, bourbon if using, vanilla extract, cinnamon, kosher salt, nutmeg, and ginger. Mix well to create a spiced custard base.
- Combine Bread and Custard: Add the dried brioche cubes to the custard mixture and gently toss to coat all pieces. Allow the bread to soak for about 10 minutes so it absorbs the flavors and moisture thoroughly.
- Bake the Pudding: Transfer the soaked bread and custard mixture to the prepared buttered baking dish. Place it in the preheated oven and bake for 40 to 45 minutes, or until the custard is fully set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool and Serve: Remove the pudding from the oven and let it cool for 20 minutes to finish setting. Slice into portions and serve warm, drizzled generously with caramel sauce for added sweetness and richness.
Notes
- For best texture, use brioche bread as it soaks up custard nicely without becoming too mushy.
- If you prefer a non-alcoholic version, omit the bourbon without impacting the flavor too much.
- Allowing the bread to dry out overnight enhances soaking ability, but the low-temperature baking method is a quicker alternative.
- This dessert can be prepared a day ahead and stored covered in the refrigerator; reheat gently before serving.
- Adjust the spice quantities depending on your preference for warmth and intensity.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 145 mg
