Pumpkin Bread Pudding

Pumpkin Bread Pudding

from delish.com
Autumn
105 min
10 servings
415 kcal / serving

When the weather starts getting chilly, this pumpkin bread pudding is the best addition to your brunch (or dessert!) spread.

Ingredients

  • 1loaf brioche
  • butter, for pan
  • ¾ c.packed brown sugar
  • 3 largeegg yolks
  • 2 largeeggs
  • 1can pumpkin puree
  • 1 ½ c.milk
  • 1 ½ c.heavy cream
  • ¼ c.bourbon, optional
  • 1 tsp.pure vanilla extract
  • 1 tsp.cinnamon
  • ½ tsp.kosher salt
  • ¼ tsp.ground nutmeg
  • ¼ tsp.ground ginger
  • caramel, for serving

Directions

  1. 1

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

  2. 2

    Preheat oven to 350°. Butter a 2- to 3-qt. 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 and toss to combine. Let bread soak for 10 minutes.

  3. 3

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

  4. 4

    Serve with caramel.