Pumpkin Bread Pudding

by Roberts44

27620

Intro: Pumpkin Bread Pudding

During the fall we look for every single way we can use pumpkin. Our easy bread pudding family recipe was begging to be pumpkin-fried. Mixing pumpkin purée into the egg base makes this a fall treat worthy of your Thanksgiving table or even your brunch table.

We love pumpkin brioche twist which is a French style brioche with a hint a warm spices for this bread pudding. The key to this dessert is to use day old bread or dry it out in the oven instead. This bread holds up and delivers a burst of flavor in every bite!

STEP 1: Create 1 Day Old Bread

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

STEP 2: Mix All Ingredients

Preheat oven to 350 degrees Fahrenheit. Butter a large 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 an toss to combine. Let bread soak for 10 minutes.

STEP 3: Bake the Bread Pudding

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

STEP 4: Serve Bread Pudding

Serve with caramel by drizzling on bread pudding and enjoy!