Pumpkin Mushroom Bread Pudding

Bread pudding began as a thrifty British staple for turning day-old loaves into something lush. This bakery-style bake folds pumpkin puree and golden shiitakes into custardy brioche with maple and warm spice for a surprising sweet-savory dessert.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 298 cal
• 9g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old brioche or challah
• 6 oz fresh shiitake mushrooms
• 1 cup pumpkin puree
• 1½ cups whole milk
• 3 large eggs
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground allspice
• ½ tsp fine sea salt
• 2 tbsp unsalted butter
• 6 fresh sage leaves
• ⅓ cup chopped pecans

Instructions

1. 1Heat the oven to 350°F and lightly butter an 8-inch square baking dish. Cube the day-old bread into roughly 1-inch pieces and spread them in a single layer so they can dry slightly while you prep the rest.
2. 2Wipe the shiitakes clean, discard tough stems, and slice the caps thin. Melt the butter in a medium skillet over medium heat, add the sage leaves, and cook until the butter foams and the sage crisps, about 1 minute.
3. 3Add the mushroom slices to the sage butter and sauté, stirring, until they shrink, turn golden-brown, and smell woodsy and sweet, 5 to 7 minutes. Remove from heat and let cool a minute so they do not scramble the custard later.
4. 4In a large bowl whisk the pumpkin puree, milk, eggs, maple syrup, vanilla, cinnamon, cardamom, allspice, and salt until completely smooth and the spices are evenly distributed.
5. 5Add the bread cubes and sautéed mushrooms to the pumpkin custard. Gently fold everything together so every cube is coated, then let the mixture sit 10 minutes so the bread absorbs the liquid.
6. 6Transfer the soaked mixture to the prepared dish, pressing it into an even layer. Scatter the chopped pecans over the top and tuck any stray sage leaves among the cubes for aroma.
7. 7Bake until the center is just set, the top is puffed and golden, and a knife inserted in the middle comes out mostly clean with a few moist crumbs, 35 to 40 minutes.
8. 8Cool the pudding on a rack for 15 minutes so it firms up enough to slice cleanly. Cut into squares and serve warm, spooning any caramelized pumpkin edges from the pan over each piece.