Pumpkin Bread Pudding

SERVINGS – 10
COOKS IN – 1 hour, 45 minutes
DIFFICULTY – Easy

INGREDIENTS

  • 1x 14-oz. loaf brioche
  • Butter, for pan
  • 3/4 c. packed brown sugar
  • 3x large egg yolks
  • 2x large eggs
  • 1x 15-oz. can pumpkin puree
  • 1 1/2 c. milk
  • 1 1/2 c. heavy cream
  • 1/4 c. 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
  • Caramel, for serving

METHOD

  1. The day before: Slice bread into 1″ cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.)
  2. Preheat oven to 350°. Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs. Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices. Add bread and toss to combine. Let the bread soak for 10 minutes.
  3. Transfer mixture to the prepared baking dish and bake until custard is set, 40 to 45 minutes. Let cool 20 minutes before slicing.
  4. Serve with caramel.
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