Pumpkin Brioche Bread Pudding
Pumpkin Brioche Bread Pudding is sure to satisfy your cravings with it's creamy, sweet interior, crunchy nutty topping and the subtle hint of pumpkin. Perfect for a cozy night in or when entertaining guests.
Servings: 12 servings
Ingredients
- 1-1/4 pounds brioche bread cut into 1-inch pieces, 14 ounces of bread cubes.
- 1 tablespoon butter melted
- 1 15- oz. cans pure pumpkin purée
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup 200g granulated sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon fine sea salt
- 1 cup chopped pecans optional
Instructions
- Preheat the oven to 325°F.
- Brush the melted butter inside of a 2-quart ovenproof baking dish. Add the bread cubes to the dish, smoothing out to an even layer.
- In a blender or food processor, add the pumpkin, eggs, milk, cream, sugar, vanilla, cinnamon, ginger, nutmeg, salt, and cloves. Process until smooth and well blended.
- Pour the pumpkin mixture over the bread cubes, pressing down with a spatula or spoon to totally immerse the bread. Allow to sit at room temperature for 20 minutes to absorb the pumpkin mixture.
- Stir the mixture lightly and sprinkle the nuts on the top. Transfer the dish to the middle rack of the oven and bake 55-60 minutes, until puffed up and a skewer inserted in the center comes out clean.
Video
Nutrition
Serving: 1 | Calories: 495kcal | Carbohydrates: 64g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 122mg | Sodium: 638mg | Fiber: 4g | Sugar: 26g
