Pumpkin Bread Pudding
Combining the rich, spiced flavors of pumpkin with the creamy indulgence of a classic bread pudding, this dessert is a must-have for fall gatherings or just an evening treat by the fire.
Ingredients
For the Bread Pudding:
- 4 cups brioche bread cubed
- 1 1/2 cups whole milk
- 1/2 cup pumpkin puree
- ½ cup heavy cream
- 3 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
For the Optional Topping:
- 3 scoops vanilla ice cream
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F. Grease an 8x8-inch baking dish or a similar-sized pan.
- Place the cubed 4 cups brioche bread on a parchment paper lined baking sheet, and dry out in the oven for 10-15 minutes.4 cups brioche bread
- In a large bowl, whisk together the 1 1/2 cups whole milk, 1/2 cup pumpkin puree, ½ cup heavy cream, 3 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg, and 1 tsp salt until smooth and combined.1 1/2 cups whole milk, 1/2 cup pumpkin puree, ½ cup heavy cream, 3 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tsp salt
- Place the bread cubes into the bowl with the custard and use your hands of a spoon to fully coat the bread in the custard.
- Pour the custard mixture into the greased baking dish, gently pressing the bread down with a spatula to ensure it absorbs the liquid. Let it sit for about 10-15 minutes so the bread fully soaks up the custard.
- Bake for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
- Let the bread pudding cool for about 10 minutes, then top with 3 scoops vanilla ice cream and drizzle with the 1/4 cup caramel sauce before serving.3 scoops vanilla ice cream, 1/4 cup caramel sauce