I never thought I liked bread pudding until I realized I had only had dry bread pudding. It wasn’t until I had more custardy versions that I discovered I actually really like bread pudding. This version is rich and creamy without a hint of dryness. Top it with some salted caramel to make an even more decadent treat.
Pumpkin Bread Pudding
Ingredients
- 2½ cups milk
- 3 tablespoons butter, melted and then cooled
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice seasoning
- ½ cup brown sugar
- ½ teaspoon salt
- 4 eggs
- 5½ cups brioche bread cubes (about half of a large stale loaf, cut about 1 inch x 1 inch)
Instructions
- Preheat oven to 250 degrees F. Spray a non-stick baking pan (at least 1½ quarts big) with non-stick cooking spray.
- In a large bowl, whisk together all ingredients aside from the bread until well combined. Add in bread cubes, stirring to combine and pushing bread down gently into custard mixture for it to soak evenly. Let soak for about 45-60 minutes.
- Pour mixture into prepared pan. Bake 35-45 minutes until liquid looks set and edges are starting to brown a bit. Remove from oven. Let cool slightly until warm but not hot before serving.
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