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–+ servings
bread pudding made with pumpkin and brioche on a white scalloped dish.
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5 from 1 vote

Pumpkin Brioche Bread Pudding

Pumpkin Brioche Bread Pudding is a cross between a breakfast casserole and a sweet pumpkin pie!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Brunch or Dessert
Cuisine: American
Servings: 8
Calories: 307kcal
Author: Debi Morgan | Quiche My Grits

Equipment

  • 13 x 9 inch baking dish
  • large bowl and whisk
  • hand or free standing mixer

Ingredients

BREAD PUDDING

  • 1 loaf brioche bread 14 ounces
  • ½ cup pecans
  • ½ 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

PUMPKIN SPICE WHIPPED CREAM

  • 1 16 ounce carton heavy cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon pumpkin pie spice

Instructions

BREAD PUDDING

  • Preheat oven to 350 degrees.
  • Cube brioche loaf into bite size pieces and place in a 13 x 9 inch casserole dish sprayed with cooking spray. 
  • Sprinkle bread cubes with raisins and pecans.
  • In a separate bowl, whisk pure pumpkin, brown sugar, pumpkin pie spice, eggs, evaporated milk, heavy cream and vanilla extract together until smooth.
  • Pour pumpkin mixture over bread in casserole dish. Cover all pieces of bread and let it sit for 10 minutes to absorb the custard.
  • Bake at 350 degrees for 40 to 45 minutes until middle is set.
  • Cool bread pudding for 10 minutes before cutting into 8 squares. Serve with a drizzle of maple syrup and pumpkin spice whipped cream. 

PUMPKIN SPICE WHIPPED CREAM

  • With a mixer, beat heavy cream until peaks form.
  • Add powdered sugar, vanilla extract and pumpkin pie spice.
  • Pipe onto bread pudding. 

Notes

  • Use brioche bread that is at least a day old. Since it has a high butter content, brioche is more dense and can stand up to the weight of the cream. Using another type might not yield the same results.
  • Check the pudding after 40 minutes to make sure it's not over baked. It should be golden brown with a slight jiggle in the middle. If it starts to crack, it may be cooked too long. 
  • Make this dish up to a day ahead and keep in the refrigerator until ready to bake. 
  • See this recipe as a story on the web!

Nutrition

Calories: 307kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Sodium: 37mg | Potassium: 173mg | Fiber: 1g | Sugar: 35g | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg