Hello, darlings! It's almost Thanksgiving... which means it's almost December... which means pumpkin season is almost over. Oh, the tragedy! Before it's too late, I wanted to squeeze in one last recipe using everyone's favorite orange vegetable. This Pumpkin Bread Pudding is so simple and SO yummy! Soft brioche bread is enveloped in a custardy layer of spiced pumpkin for the perfect fall twist on this delicious dessert. Just top it with some whipped cream and dig in!
It's actually pretty hilarious to me that I have a "Puddings & Trifles" category in my recipe archives, yet I have more bread pudding in there than actual pudding recipes. Oh well, sue me. I'm perfectly content with boxed pudding on the rare occasions that I make it. Bread pudding, on the other hand, is so wonderful for cold weather, stick-to-your-ribs, pure comfort kind of treat. We've got apple pie bread pudding and dark chocolate caramel bread pudding and tiramisu bread pudding and also this baked french toast which is a bit like bread pudding too. It's just so easy and it always comes out perfect! What could be simpler than mixing together milk and eggs and sugar and pouring it over a bunch of stale bread? Nothing, I tell ya. Make this before pumpkin season ends! I promise you will love it.
pumpkin bread pudding
Ingredients
- 1 bag brioche buns cubed {about 10 cups}
- 1 can {1.5 cups} pumpkin puree
- 1 ½ cups milk
- 1 ½ cups cream
- 6 eggs
- ½ cup packed brown sugar
- 1 teaspoon pumpkin spice mix
- pinch of salt
- 2-3 tablespoon raw sugar
Instructions
- Preheat oven to 350F, and spray a 9x13 pan with nonstick spray.
- In a large bowl, whisk together the pumpkin puree, milk, cream, brown sugar, eggs, pumpkin spice, and salt.
- Place about half of the bread in the dish, and pour half of the egg mixture on top, mixing lightly.
- Top with the rest of the bread, and the rest of the liquid and mix until everything is evenly soaked.
- If you have the time, allow the bread pudding to sit for at least 30 minutes before baking.
- When ready, sprinkle the raw sugar on top, and bake for 40-50 minutes, until the middle is no longer jiggly and the top is golden brown.
- Serve warm with whipped cream.
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