Pumpkin Bread Pudding

Born from thrifty European kitchens that rescued stale bread, pumpkin bread pudding is pure American fall comfort. Day-old brioche soaks in a spiced pumpkin custard before baking into a warm, custardy dessert.

Serves 8 · 25 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 52g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 cups cubed day-old brioche or challah
• 1 1/2 cups canned pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 2 Tbsp melted unsalted butter
• for drizzling maple syrup

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter and set it aside.
2. 2Cut the bread into generous one-inch cubes and spread them on a sheet pan. Toast in the oven for 8 to 10 minutes until the edges feel dry and lightly golden; this keeps the pudding from turning soggy.
3. 3In a large mixing bowl whisk the pumpkin puree, milk, cream, eggs, both sugars, vanilla, cinnamon, ginger, cloves, and salt until completely smooth and the spices are evenly distributed.
4. 4Add the toasted bread cubes to the custard and gently fold until every piece is coated. Let the mixture sit 15 minutes so the bread fully absorbs the liquid.
5. 5Pour the soaked bread into the prepared dish and drizzle the melted butter over the top for extra richness and browning.
6. 6Bake until the center is just set and a knife inserted near the middle comes out mostly clean with a few moist crumbs, 40 to 48 minutes. The top should be puffed and golden.
7. 7Cool the pudding on a rack for 20 minutes; it will deflate slightly and the custard will firm up for clean slices.
8. 8Cut into squares, plate warm, and finish with a generous drizzle of maple syrup so the warming spices shine.