Ingredients
1 lb Brioche bread, cubed and dried out
1 can (15 oz) Pumpkin puree
4 large Eggs
1 cup Heavy cream
1 cup Whole milk
3/4 cup Brown sugar, packed
1 tbsp Pumpkin pie spice
1 tsp Vanilla extract
1/2 cup Unsalted butter (for sauce)
1 cup Brown sugar (for sauce)
1/2 cup Heavy cream (for sauce)
1/2 tsp Sea salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter.
Step 2: Place the dried brioche cubes into the prepared baking dish, spreading them out evenly.
Step 3: In a large mixing bowl, whisk together the pumpkin puree, eggs, 1 cup heavy cream, milk, 3/4 cup brown sugar, pumpkin pie spice, and vanilla until smooth.
Step 4: Pour the pumpkin mixture over the bread cubes. Press down gently with a spatula to ensure all bread is soaking. Let sit for 30 minutes.
Step 5: Bake for 40-50 minutes, or until the custard is set and the top is golden brown.
Step 6: While the pudding bakes, make the sauce: melt 1/2 cup butter in a saucepan, stir in 1 cup brown sugar and 1/2 cup heavy cream. Simmer for 3-5 minutes until thickened, then stir in salt.
Step 7: Serve the warm pumpkin bread pudding with a generous drizzle of the hot caramel sauce.
Notes
Ensure the bread is quite dry before adding the custard to avoid a mushy texture. You can toast fresh bread cubes at 300°F for 10 minutes if needed.
- Prep Time: 20M
- Cook Time: 45M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 38g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 145mg
Keywords: pumpkin bread pudding, caramel sauce, fall dessert, brioche bread pudding, pumpkin recipes
