Description
Learn how to make pumpkin bread pudding from scratch with this easy step-by-step recipe! Made with brioche bread and pure pumpkin puree, this homemade pumpkin bread pudding bakes up soft, fluffy, and perfectly spiced.
Ingredients
Bread Pudding
- 24 oz (682 g) brioche bread, cut into 1-inch cubes
- 1/2 cup (112 g) unsalted butter, melted
- 1 can (15 oz, 425 g) pure pumpkin puree
- 1 1/2 cups (278 g) lightly packed light brown sugar
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp (3 g) salt
- 1 1/2 cups (360 g) whole milk, at room temperature
- 1 1/2 cups (360 g) heavy cream, at room temperature
- 4 large egg yolks (74 g), at room temperature
- 2 large eggs (100 g), at room temperature
- 1 Tbsp (12 g) pure vanilla extract
Topping
- 2 Tbsp (25 g) turbinado or coarse sugar
Instructions
- Oven-dry bread: Preheat oven to 300°F. Place brioche bread cubes on a baking sheet and bake for 25 to 30 minutes, rotating halfway through and tossing bread, until bread cubes are lightly browned. Remove from the oven and let cool completely. (Leave oven on.)
- Make bread pudding: Butter a 13×9-inch baking dish. Add brioche bread cubes to the baking dish, pour melted butter over the top, and toss together with a spatula. In a large bowl, whisk together pumpkin puree, brown sugar, spices, salt, whole milk, heavy cream, egg yolks, eggs, and vanilla until sugar dissolves and mixture is completely smooth.
- Pour custard mixture over bread cubes. Let stand for 30 minutes to absorb the custard, tossing occasionally with a spatula. Increase oven temperature to 350°F.
- Bake bread pudding: Sprinkle the top of the bread pudding with turbinado or coarse sugar. Place in the oven and bake for 45 to 50 minutes, until the top is golden brown, edges are puffed, and the internal temperature reaches between 170°and 175°F.
- Remove from the oven and let cool on a wire rack for 30 minutes before serving.
- Bread pudding tastes best freshly baked. Store leftovers tightly covered in the refrigerator overnight and re-heat in the oven before serving.
Notes
Brioche bread: Cut into cubes with a serrated knife. You can also use challah bread.
Spices: For ease, you can also substitute pumpkin pie spice.
Make ahead: Bread pudding can be assembled, tightly covered with plastic wrap, and refrigerated overnight. The next day, remove plastic wrap and bake as directed, adding approximately 5 minutes to baking time.
Homemade whipped cream: Pour 1 cup (240 grams) cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Beat cream on medium-high speed until cream begins to thicken; gradually add 1/2 cup (60 grams) powdered sugar. Add 1 teaspoon (4 grams) vanilla extract and beat until medium peaks form.