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Pumpkin Bread Pudding

Pumpkin bread pudding baked until the custard-soaked brioche is set and the edges turn golden-brown. Soak-ready bread cubes in a pumpkin-spiced custard, then finish with a quick caramel bourbon drizzle for a crisp top.
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Prep Time 20 minutes
Cook Time 55 minutes
soaking 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1 loaf (16 oz) brioche or challah cut into 1-inch cubes
Custard
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Caramel sauce
  • 0.5 cup butter
  • 1 cup brown sugar
  • 0.5 cup cream
  • 2 tbsp bourbon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble and soak
  1. Grease a 9x13 baking dish, then arrange the brioche or challah cubes in an even layer.
  2. Whisk pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
  3. Pour the custard over the bread, then press the cubes down so they’re fully moistened.
  4. Rest the dish for 30 minutes so the bread can soak up the custard.
Bake
  1. Preheat the oven to 350F.
  2. Bake at 350F for 50-55 minutes, until the top is golden-brown and the center is set.
Make caramel bourbon sauce and finish
  1. Melt butter and brown sugar in a Dutch oven over medium heat until smooth.
  2. Add cream and bourbon, then bring to a simmer.
  3. Simmer the caramel mixture for 3 minutes, then stir in vanilla.
  4. Drizzle the warm caramel bourbon sauce over the hot pumpkin bread pudding.

Notes

For best texture, press the bread down right after pouring the custard, then let it soak undisturbed for the full 30 minutes so the custard sets evenly. Store covered in the refrigerator up to 3 days; reheat individual portions at 325F until warmed through. Freeze baked pudding (without sauce) up to 2 months—thaw in the fridge and reheat. For a dairy-light swap, use half-and-half in place of heavy cream and milk (results in a slightly softer custard).