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Ingredients
  • 24 oz Brioche bread, cut into 1-inch cubes
  • 1/2 cup Unsalted butter, melted
  • 1 can (15 ounces) Pumpkin puree (100% pumpkin)
  • 1 1/2 cups C&H® Light Brown Sugar
  • 2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Salt
  • 1 1/2 cups Whole milk, at room temperature
  • 1 1/2 cups Heavy cream, at room temperature
  • 4 Large egg yolks, at room temperature
  • 2 Large eggs, at room temperature
  • 1 tablespoon Pure vanilla extract
  • 2 tablespoons C&H Turbinado Sugar
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Instructions
Prep Time: 35 minutes / Cook Time: 50 minutes / Yields: 12
Oven-dry Bread
Step 1

Preheat oven to 300°F. Place brioche bread cubes on a baking sheet and bake for 25 to 30 minutes, rotating halfway through and tossing bread, until bread cubes are lightly browned. Remove from the oven and let cool completely. (Leave oven on.)

Make bread pudding
Step 2

Butter a 13×9-inch baking dish. Add brioche bread cubes to the baking dish, pour melted butter over the top, and toss together with a spatula. In a large bowl, whisk together pumpkin puree,  C&H® Light Brown Sugar, pumpkin pie spice, salt, whole milk, heavy cream, egg yolks, eggs, and vanilla until sugar dissolves and mixture is completely smooth.

Step 3

Pour custard mixture over bread cubes. Let stand for 30 minutes to absorb the custard, tossing occasionally with a spatula. Increase oven temperature to 350°F.

Bake bread pudding
Step 4

Sprinkle the top of the bread pudding with C&H® Turbinado Sugar. Place in the oven and bake for 45 to 50 minutes, until the top is golden brown, edges are puffed, and the internal temperature reaches between 170°and 175°F.

Step 5

Remove from the oven and let cool on a wire rack for 30 minutes before serving. Serve warm.

Additional Tips

Serve pumpkin bread pudding topped with whipped cream, salted caramel sauce, and chopped pecans.

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Recipe by

Laura Kasavan

@tutti_dolci

Tutti Dolci is a baking and desserts blog all about inspiring deliciousness. From easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts, Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home.

 

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