Go Back
Pumpkin Bread Pudding

Pumpkin Bread Pudding Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 1 lb loaf brioche or challah, cut into 1-inch cubes (about 8 cups)
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup canned pumpkin puree
  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • Butter for the baking dish
  • 1/2 cup chopped pecans
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons packed dark brown sugar
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast 10-12 minutes until dry and lightly golden.
  2. In a large bowl, whisk milk, cream, pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  3. Fold toasted bread into the custard and let soak 10-15 minutes, stirring occasionally, until most liquid is absorbed.
  4. In a small bowl, stir pecans, melted butter, brown sugar, and a pinch of salt until coated.
  5. Butter a 9-inch square baking dish, pour in the bread mixture, spread evenly, and scatter the pecan topping over the top. Bake 40-45 minutes until the center is just set.
  6. Cool on a wire rack 10-15 minutes, then serve warm dusted with powdered sugar or with ice cream.

Notes

The 15-minute soaking step is not counted in the prep or cook time above. If you like a deeper pumpkin flavor, you can increase the puree to 1 1/4 cups and reduce the milk by the same amount.