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–+ servings

Pumpkin Brioche Bread Pudding

This Pumpkin Brioche Bread Pudding is the ultimate cozy fall dessert. Soft, buttery brioche soaks up a rich pumpkin custard flavored with cinnamon, pumpkin pie spice, and vanilla bean paste, then bakes until golden around the edges and perfectly soft and custardy in the center. A sprinkle of turbinado sugar adds a little crunch, while warm caramel or toffee sauce and freshly whipped cream take it completely over the top.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: bread pudding from scratch, brioche bread pudding, brioche bread pudding with pumpkin, fall bread pudding, homemade bread pudding, pumpkin baked french toast, pumpkin brioche bread pudding, pumpkin spiced bread pudding, the best bread pudding
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking time: 1 hour
Total Time: 2 hours
Servings: 12 servings

Ingredients 

Pumpkin Brioche Bread Pudding

  • 8 –9 cups brioche bread cut into 1-inch cubes, preferably day-old
  • 14 ounces pumpkin puree
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 3 tablespoons unsalted butter melted
  • 1¼ cups heavy cream
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla bean paste
  • ½ teaspoon kosher salt
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 –3 tablespoons turbinado sugar

For Serving

  • Warm caramel sauce or toffee sauce
  • Freshly whipped cream
  • Flaky sea salt optional

Instructions

  • Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  • Add the cubed brioche to the prepared baking dish and spread it into an even layer.
  • In a large bowl, whisk together the pumpkin puree, eggs, egg yolks, melted butter, heavy cream, cinnamon, pumpkin pie spice, vanilla bean paste, kosher salt, brown sugar, and granulated sugar.
  • Whisk until the mixture is smooth and fully combined.
  • Slowly pour the pumpkin custard evenly over the brioche, making sure to cover as much of the bread as possible.
  • Gently press the bread down into the custard using the back of a spoon or your hands.
  • Let the bread pudding sit at room temperature for at least 1 hour (or cover overnight in the refrigerator).
  • During the first 10–15 minutes, gently press the bread down once or twice to help the brioche absorb the custard evenly.
  • Preheat the oven to 350°F.
  • Sprinkle the top evenly with turbinado sugar.
  • Loosely cover the baking dish with foil and bake for 25–30 minutes.
  • Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and the center is just set but still soft and slightly custardy.
  • If the top is browning too quickly, loosely tent it with foil during the final portion of baking.
  • Remove from the oven and let rest for 10–15 minutes before serving.
  • Serve the bread pudding warm with a generous drizzle of warm caramel or toffee sauce.
  • Add a spoonful of freshly whipped cream and finish with a small sprinkle of flaky sea salt, if desired.

Notes

  • Day-old brioche works best because it absorbs the custard without becoming too soft.
  • If using very fresh brioche, dry the cubes in a 300°F oven for 15–20 minutes.
  • The bread pudding should be soft and custardy in the center when it comes out of the oven.
  • It will continue to set as it rests, so don't wait until the center looks completely firm.
  • Add caramel or toffee sauce after reheating leftovers rather than before storing.
  • For an especially indulgent serving, add both warm salted caramel and freshly whipped cream with a tiny sprinkle of flaky sea salt.