Pumpkin Bread Pudding

Rating: 0.00
October 18, 2018

A close up of bread pudding on a plate

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.
Servings 1 9 x 9 dish


  • 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.


Copyright © 2023 Chef Lorious. All Rights Reserved.