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Pumpkin Bread Pudding
Chef Emily Ellyn’s Pumpkin Bread Pudding, with cushions of soft brioche bread soaked with rich custard, is the ultimate Fall spiced dessert! There’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Prep Time: 15 minutes
Cooking Time: 45 – 50 minutes
Total Time: 65 minutes
Serves: 10 – 12 servings
Yields: 9-inch x 11-inch baking dish
Ingredients
- 1 cup heavy cream
- 1 cup canned purred pumpkin
- 1 cup whole milk
- 1 cup sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice or
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon ground allspice
- Pinch of ground cloves
- 7 cups cubed (1-inch) day-old bread, preferably soft brioche
- 1/2 cup raisins, optional
- 1/2 cup chopped pecans, optional
- 3 tablespoons unsalted butter, melted
Directions
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, vanilla extract, ginger, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.
Swirl the melted butter in the 9-inch by 11-inch baking dish until coated. Fill the baking dish with the bread mixture and bake until custard is set, 40 – 50 minutes.
Remove from oven and allow to cool slightly.
Serve with cream, ice cream, or a rum glaze.
Rad Remix:
Serve topped with a rum glaze. Make the glaze by mixing ½ cup powdered sugar, ¼ cup rum in a small mixing bowl and whisk until smooth. Pour the glaze onto the bread pudding. Let the glaze set for at least 20 minutes before serving.
