Pumpkin Spice Brioche Bread Pudding

It’s Fall and time for PUMPKIN EVERYTHING! Read after the recipe for more explanation on this fall bread pudding classic.

Shopping List

  • 1 loaf Brioche Bread
  • 1 Dozen Eggs
  • Granulated Sugar
  • 1 Large bottle Heavy Cream
  • 1/2 gallon Whole Milk
  • Vanilla Extract
  • 15 Oz Can of Pumpkin Puree
  • Kosher Salt
  • Ground Cinnamon
  • Ground Cardamom
  • Ground Nutmeg
  • Ground Cloves
  • Finishing Salt
  • Unsalted Butter

Pumpkin Spice Brioche Bread Pudding

Cook Time 45 mins
Resting Time 20 mins
Course Baking, Dessert
Servings 8

Equipment

  • 9 x 13 Pan
  • Mixing Bowl
  • Oven

Instructions
 

  • Pre-Heat Oven to 325° F for bread drying.
  • Cut 14 ounces of Brioche Bread into bite sized cubes. The size of the cubes matter. Make sure they're a size you would want to chew 😉
  • Spread the bread cubes out in a single layer and make for about 15 minutes. They should be dry but not hard.
  • Let the dry cubes cool for about 15 minutes so it doesn't cook the egg when you pour it on.
  • Next whisk together your 8 Egg Yolks, 3/4 cup of sugar, 1 cup heavy cream, 1 cup whole milk, 2 teaspoons vanilla, 1 teaspoon salt, 1 – 15 oz can of pumpkin puree, 2 tablespoons cinnamon, 1 teaspoon cardamom, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves.
  • Pour bread into the bowl and use a spatula to gently rotate and coat the bread.
    Let soak for 30 minutes. A lot of the custard mix will be absorbed but not all.
  • Grease your 9×13 pan.
  • Pour bread/custard mix into the 9×13 pan.
  • Brush melted butter and sprinkle about 2 tablespoons of sugar on the bread tha pokes up in the pan. This will help get the top crispy and crunchy.
  • Bake at 325° for 45 minutes. If the top starts to burn, put some tin foil over the top.
  • Let the finished bake cool for at least 20 minutes before serving so the custard has a chance to gel.
  • Finish with Caramel Sauce and FInishing Salt, or just Finishing Salt

Notes

  • This goes perfectly with Salted Carmel Sauce
  • A little extra finishing salt will make it more savory whether you use the caramel sauce or not
  • Ice cream is also a must with this. You can make whipped cream but vanilla ice cream is sturdier to go with this. The whipped cream is a bit too light for us.
  • Making your own Brioche Bread is pretty easy with this recipe.
Keyword Bread, Pumpkin, Pumpkin Spice
Easy Pumpkin Spice Bread Pudding

I love bread pudding because I am a crust person. Yep, always loved pie crust more than pie, crusty french bread, crisp french toast. My tummy can’t get enough of that maillard reaction. That’s why piling the brioche bread high over the custard lets the coated cube dry out and get a bit crunchy before you dive in to the creamy goodness below. It’s the sugar and butter on top gives you a crust to die for. This recipe is like taking french toast and making it even fancier. The two rely on the same basic premise. You have bread, milk, eggs and you’re baking it all together, but this feels like a silk purse, not something that should go with morning eggs.

Speaking of eggs… you will not regret using egg yolks only for this bread pudding. Most recipes have you using the whole egg, which makes sure that the bread binds a bit more, but this is feels like a decadent French Bistro dessert when you just use the yolks. The Pumpkin Spice Bread Pudding will fall apart a bit on your plate and know you’ve done nothing wrong! The thing shouldn’t be a solid mass.

What you can add

Pumpkin Spice Bread Pudding

What makes my Pumpkin Spice Bread Pudding even better is of course the fall flavors so there’s lots of ways to add to the basic recipe.

Amp it up to 1000 with a SALTED CARMEL SAUCE. For sure you will need some type of cream to go with this and while I tried whipped cream first, it just didn’t hold up to all the spicy goodness. You need a hearty vanilla ice cream or a hot toddy with bourbon. 😉

Finishing salt will become your best friend! It will make this guy even better and you’d be surprised how many things you will start adding it to once you find its power. For this recipe, it will being out the savory notes of the spices and pumpkin, toning down the sweetness a little.

If you’re feeling really spicy, add some chocolate chips, just a few, and you will have extra decadence.

When you don’t have time

It’s easy to make and then reheat. Your friends will be 100% impressed and they never have to know how easy it was. It freezes pretty well and it’s totally fine if it doesn’t look graceful in a bowl.

It will be gone in 2 seconds anyway. This bread pudding will feel like you fell into a pumpkin spice latte. Hygge in a bowl!

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