Pumpkin Bread Pudding
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!
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.
