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Pumpkin Bread Pudding

Bread Pudding is a favorite of mine because it’s a dessert that’s also breakfast (and, sometimes, a side dish). Personally, my favorite is Bread Pudding for breakfast, and this Pumpkin Bread Pudding is absolutely perfect on a chilly Autumn morning with a steaming cup of coffee.

For this easy bread pudding recipe, I use brioche because I love the subtle sweetness, texture, and, of course, buttery goodness it offers. My favorite brioche for this Pumpkin Bread Pudding is Trader Joe’s Pumpkin Brioche, available seasonally in your local store. But if you can’t find pumpkin brioche, plain brioche works just as well here. I serve my pumpkin bread pudding with a healthy drizzle of good quality maple syrup, so it resembles a pumpkin french toast. But if you’re serving this easy bread pudding recipe for dessert, try it with a dollop of whipped cream or a drizzle of caramel sauce. 

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Servings

6-8

Ready In:

55 Min

Good For:

Breakfast, Dessert

Ingredients

  • 1 small brioche loaf, cut into 1-inch pieces (about 6-7 cups)
  • 1/2 cup butter (1 stick)
  • 1 1/2 cups half & half
  • 4 large eggs
  • 1 15-oz can puréed pumpkin
  • 1/2 cup dark brown sugar
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • maple syrup, for serving

Cook’s Notes:

If using brioche that is a few days old, or has been intentionally dried for a day, skip step one of the cooking process. Toasting the brioche to remove moisture is only necessary when using fresh bread.

 

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Step by Step Instructions

Step 1

Preheat oven to 200 degrees. Spread brioche cubes in a single layer on a large rimmed baking sheet. Toast for 20 minutes, set aside.

Step 2

While brioche is toasting melt butter in a small saucepan over medium-low heat, stirring occasionally. Once butter begins to bubble, stir constantly until the aroma is nutty and the color is light brown. This process happens quickly, so watch pan constantly. Remove from heat and set aside to cool.

Step 3

Increase oven temperature to 350 degrees. In a medium bowl, whisk together the half and half, eggs, pumpkin, sugar, salt, and spices until well blended. Add brioche cubes to a separate large bowl. Drizzle with brown butter and toss to combine. Pour custard mixture over brioche cubes and toss again gently to combine. Do not over mix; mixture will be very wet.

Step 4

Pour bread and custard mixture into an ungreased 9×13 pan. Place pan in center of oven and bake for 30-35 minutes, or until firm and lightly browned on top. Serve with maple syrup.

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Want more pumpkin recipes? Why not have pumpkin for dinner too and make my Pasta with Pumpkin Sage Brown Butter Sauce!

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Make some delicious mochas with this!

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Pumpkin Bread Pudding

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This Pumpkin Bread Pudding recipe is everything you could want in a breakfast recipe (or dessert, depending on what time it is). The addition of brown butter adds a nutty, caramel undertone that adds richness to the sweet and spicy pumpkin flavor. An easy bread pudding recipe that's perfect on a chilly fall morning!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Servings 8
Calories 284 kcal

Ingredients
 

  • 1 small Brioche Loaf, cut into 1-inch cubes (about 6-7 cups)
  • 1/2 cup Butter (1 stick)
  • 1 1/2 cups Half & Half
  • 4 Large Eggs
  • 1 15-oz can Puréed Pumpkin
  • 1/2 cup Dark Brown Sugar
  • 1/2 tsp Kosher Salt (1/4 tsp if using table salt)
  • 1 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • Maple Syrup, for serving

Instructions
 

  • Preheat oven to 200 degrees. Spread brioche cubes in a single layer on a large rimmed baking sheet. Toast for 20 minutes, set aside.
  • While brioche is toasting melt butter in a small saucepan over medium-low heat, stirring occasionally. Once butter begins to bubble, stir constantly until the aroma is nutty and the color is light brown. This process happens quickly, so watch pan constantly. Remove from heat and set aside to cool.
  • Increase oven temperature to 350 degrees. In a medium bowl, whisk together the half and half, eggs, pumpkin, sugar, salt, and spices until well blended. Add brioche cubes to a separate large bowl. Drizzle with brown butter and toss to combine. Pour custard mixture over brioche cubes and toss again gently to combine. Do not over mix; mixture will be very wet.
  • Pour bread and custard mixture into an ungreased 9x13 pan. Place pan in center of oven and bake for 30-35 minutes, or until firm and lightly browned on top. Serve with maple syrup.

Cook's Notes

If using brioche that is a few days old, or has been intentionally dried for a day, skip step one of the cooking process. Toasting the brioche to remove moisture is only necessary when using fresh bread.
Keyword Brown Butter, Easy Dessert, Easy Recipe, Family-Friendly, Seasonal

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