Pumpkin Bread Pudding
Fall is upon us, and it's pumpkin season!! I love a good bread pudding, so I figured why not make it even better with pumpkin! And my oh my, this is worth every single calorie. I made this with brioche bread because of its sweetness and soft texture. The subtle sweetness of the brioche almost hugs the pumpkin flavor (in my opinion). I know that sounds corny, but I'm serious, y'all...it's really unbelievable.I've mentioned before, that I'm not a big pumpkin fan, but I've found (and created) some pumpkin recipes that have made me re-think my relationship status with pumpkin. Maybe we're dating now? That's a little far....I'd say we're starting to "hang out" a little. However you look at it, whatever is going on between us, this dish has done a lot to change this sister's mind! Enjoy.
- 1 lb brioche bread, cut into cubes and dried
- 2 cups half and half
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 5 eggs
- 1 tsp nutmeg
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 3 Tbsp salted caramel whiskey (optional)
- dash Salt
- Cut bread into half-inch cubes. Place bread in a baking dish in 300 degree oven for 10 - 15 minutes until bread is slightly toasted.
- In a medium sized bowl, combine half and half, white sugar, brown sugar, pumpkin puree, eggs, nutmeg, ginger, cinnamon and vanilla extract. Combine well, ensure egg yolks are broken up.
- When bread cubes are finished toasting, remove them from the oven. Pour 3/4 of the custard over the bread, ensuring that the custard soaks into all of the bread cubes. Using a spoon or spatula, gently press the bread cubes down to help them soak up the custard. Pour the remaining 1/4 of custard as needed to ensure all of the bread cubes are moist.
- Let the soaked bread cubes sit for approximately 10 minutes for bread cubes to soak.
- Bake in preheated 375 degree oven for 1 hour, or until a knife inserted comes out clean.
- In a saucepan over medium heat, melt the butter and brown sugar. Combine well.
- Increase heat to medium-high, and slowly pour in heavy cream, and incorporate well into butter and brown sugar.
- Add whiskey, if using, and continue stirring until alcohol burns off. It will bubble up and then settle down.
- Remove from heat and add vanilla.
- Keep warm until bread pudding comes out of the oven.
- When the bread pudding comes out of the oven, slowly pour warm caramel cream over the bread pudding.