Pumpkin Brioche Bread Pudding
Pumpkin Brioche Bread Pudding is a cross between a breakfast casserole and a sweet pumpkin pie!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 loaf brioche bread (14 ounces)
- 1/2 cup pecans
- 1/2 cup golden raisins
- 1 can pure pumpkin (15 ounces)
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 can evaporated milk (12 ounces)
- 1 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- pure maple syrup (for drizzle, optional)
- 1 16 ounce carton heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon pumpkin pie spice
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Cube brioche loaf into bite size pieces and place in a 13 x 9 inch casserole dish sprayed with cooking spray.
- 3
Sprinkle bread cubes with raisins and pecans.
- 4
In a separate bowl, whisk pure pumpkin, brown sugar, pumpkin pie spice, eggs, evaporated milk, heavy cream and vanilla extract together until smooth.
- 5
Pour pumpkin mixture over bread in casserole dish. Cover all pieces of bread and let it sit for 10 minutes to absorb the custard.
- 6
Bake at 350 degrees for 40 to 45 minutes until middle is set.
- 7
Cool bread pudding for 10 minutes before cutting into 8 squares. Serve with a drizzle of maple syrup and pumpkin spice whipped cream.
- 8
With a mixer, beat heavy cream until peaks form.
- 9
Add powdered sugar, vanilla extract and pumpkin pie spice.
- 10
Pipe onto bread pudding.