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Pumpkin Spice Brioche Bread Pudding

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


  • 9 x 13 Pan
  • Mixing Bowl
  • Oven


  • 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 9x13 pan.
  • Pour bread/custard mix into the 9x13 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


  • 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