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Pumpkin Bread Pudding

Pumpkin Bread Pudding Fall is upon us, and it's pumpkin [...]

Pumpkin Bread Pudding

Fall is upon us, and it's pumpkin season!!  I love a good bread pudding, so I figured why not make it even better with pumpkin!  And my oh my, this is worth every single calorie.  I made this with brioche bread because of its sweetness and soft texture.  The subtle sweetness of the brioche almost hugs the pumpkin flavor (in my opinion).  I know that sounds corny, but I'm serious, y'all…it's really unbelievable.

I've mentioned before, that I'm not a big pumpkin fan, but I've found (and created) some pumpkin recipes that have made me re-think my relationship status with pumpkin.  Maybe we're dating now?  That's a little far….I'd say we're starting to "hang out" a little.  However you look at it, whatever is going on between us, this dish has done a lot to change this sister's mind!  Enjoy.

  • 1 lb brioche bread, cut into cubes and dried
  • 2 cups half and half
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 5 eggs
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup heavy cream
  • 3 Tbsp salted caramel whiskey (optional)
  • dash Salt
  1. Cut bread into half inch cubes. Place bread in baking dish in 300 degree oven for 10 – 15 minutes until bread is slightly toasted.
  2. In a medium sized bowl, combine half and half, white sugar, brown sugar, pumpkin puree, eggs, nutmeg, ginger, cinnamon and vanilla extract. Combine well, ensure egg yolks are broken up.
  3. When bread cubes are finished toasting, remove from oven. Pour 3/4 of the custard over the bread, ensuring that the custard soaks in to all of the bread cubes. Using a spoon or spatula, gently press the bread cubes down to help them soak up the custard. Pour remaining 1/4 of custard as needed to ensure all of the bread cubes are moist.
  4. Let the soaked bread cubes sit for approximately 10 minutes for bread cubes to soak.
  5. Bake in preheated 375 degree oven for 1 hour, or until a knife inserted comes out clean.
  6. In a sauce pan over medium heat, melt the butter and brown sugar. Combine well.
  7. Increase heat to medium-high, and slowly pour in heavy cream, and incorporate well into butter and brown sugar.
  8. Add whiskey, if using, and continue stirring until alcohol burns off. It will bubble up and then settle down.
  9. Remove from heat and add vanilla.
  10. Keep warm until bread pudding comes out of the oven.
  11. When the bread pudding comes out of the oven, slowly pour warm caramel cream over bread pudding.