Mushroom-Free Pumpkin Bread Pudding

Bread pudding began as a thrifty way to rescue stale loaves, and this autumn take folds fresh pumpkin purée into a rich custard. Cubed brioche soaks up cinnamon, allspice, and ginger before baking into a warm, spoonable dessert.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 10g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old brioche or challah
• 1 1/2 cups fresh pumpkin purée
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 2 tbsp melted plus more for pan unsalted butter
• 1/3 cup chopped toasted walnuts
• 1/3 cup optional raisins or dried cranberries

Instructions

1. 1Butter an 8- or 9-inch square baking dish generously so the pudding releases cleanly after baking.
2. 2Cube the day-old brioche or challah into roughly 1-inch pieces and spread them in the dish; slightly stale bread soaks up custard without turning to mush.
3. 3In a large bowl whisk the fresh pumpkin purée, milk, cream, eggs, both sugars, vanilla, cinnamon, allspice, ginger, and salt until completely smooth and fragrant.
4. 4Pour the pumpkin custard evenly over the bread cubes, pressing gently with a spatula so every piece is submerged and begins to absorb liquid.
5. 5Scatter the walnuts and optional dried fruit over the top, then drizzle the melted butter across the surface for browning.
6. 6Let the mixture sit at room temperature 20 to 30 minutes so the bread fully hydrates; the cubes should look plump and custard-soaked.
7. 7Meanwhile preheat the oven to 350°F.
8. 8Bake the pudding uncovered for 40 to 45 minutes until the center is set, the top is deep golden, and a knife inserted near the middle comes out mostly clean with moist crumbs.
9. 9If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. 10Cool on a rack 15 minutes so the custard firms enough to slice into neat squares.
11. 11Serve warm; leftovers reheat beautifully in a low oven the next morning.