Pumpkin Bread Pudding

During the fall we look for every single way we can use pumpkin. Our easy bread pudding family recipe was begging to be pumpkin-fried. Mixing pumpkin purée into the egg base makes this a fall treat worthy of your Thanksgiving table or even your brunch table.

We love pumpkin brioche twist which is a French style brioche with a hint a warm spices for this bread pudding. The key to this dessert is to use day old bread or dry it out in the oven instead. This bread holds up and delivers a burst of flavor in every bite!

Pumpkin Bread Pudding

Ingredients:

1 (14-oz.) loaf brioche

Butter, for pan

3/4 cup packed brown sugar

3 large egg yolks

2 large eggs

1 (15-oz) can pumpkin puree

1 1/2 cup milk

1 1/2 cup heavy cream

1/4 cup bourbon, optional

1 tsp. clear pure vanilla extract

1 tsp. cinnamon

1/2 tsp. Kosher salt

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

Caramel, for serving

Tools:

Measuring Spoons

Measuring Cups

Baking Dish

Kitchen Scissors

Spatula

Egg Separator

Mixing Bowls

Yield: 10 Servings

Prep Time: 10 Minutes

Total Time: 1 Hour 45 Minutes

The day before: Slice bread into 1” cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200 degrees for 20 minutes, then let cool.)

Preheat oven to 350 degrees Fahrenheit. 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 an toss to combine. Let bread soak for 10 minutes.

Transfer mixture to prepared baking dish and bake until pudding is set, 40 45 minutes. Let cool 20 minutes before slicing.

Serve with caramel by drizzling on bread pudding and enjoy!