Go Back
–+ servings
Pumpkin Bread Pudding

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.
5 from 23 votes
Print Pin Video Save
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 495kcal
Author: Pat Nyswonger

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