This pumpkin bread pudding is a perfect holiday dessert! You seriously need to try this one!
Challah. Brioche. Custard. Pumpkin crème anglaise. Need I say more? Trust me, you want this dessert. It’s a perfect treat for the holidays.
On an unrelated note – I really appreciate the kind, thoughtful comments you all have left me this week on my two cancer awareness posts. As I’m sure you can imagine, they weren’t easy to write. Sharing such personal stories is always a bit intimidating for me and your responses are comforting and encouraging. Thanks to Dinners, Dishes and Desserts and Bake Your Day for organizing this week’s effort to raise awareness about a horrible disease. I was honored to collaborate with some of my favorite bloggers.
Pumpkin Bread Pudding
- 1/4 cup pumpkin puree
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup half-and-half (or 50% whole milk + 50% heavy cream)
- 1/2 cup whole milk
- 1 pound day old brioche or challah
- In a large bowl, whisk together the pumpkin, sugar, eggs, vanilla, pumpkin pie spice, half-and-half and milk.
- Trim crusts off the bread and slice into 1-inch cubes. Line the bread in a gratin dish. I used a single 1-quart dish.
- Pour 3/4 of the custard over the bread. Push the bread down to make sure everything soaks with the custard. Chill for at least 30 minutes or overnight. Add the remaining custard to the gratin dish.
- Preheat the oven to 300 degrees F. Place the gratin dish on a rimmed sheet pan and fill the larger dish with warm water. Cook the bread pudding until the custard sets, approximately 1 hour.
- Serve warm.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.