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Pumpkin Bread Pudding

This pumpkin bread pudding bakes custardy brioche cubes in a spiced pumpkin cream, with crisp golden edges, toasted pecans, and a warm caramel drizzle. It tastes like pumpkin pie and bread pudding had the coziest possible baby — and it is the Thanksgiving dessert everyone asks for seconds of.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 About 1 cup
Calories 480 kcal

Ingredients
  

  • 8 cups brioche cubes from one 1-pound loaf, cut into 1-inch cubes, preferably day-old
  • 1 can pumpkin puree 15 ounces (not pumpkin pie filling)
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter melted
  • 3/4 cup chopped toasted pecans divided
  • 1 cup warm caramel sauce for serving
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions
 

  • Dry the bread: spread the brioche cubes on a rimmed baking sheet and leave uncovered for a few hours or overnight, or toast in a 300°F (150°C) oven for 12 to 15 minutes, stirring once, until dry to the touch but not browned.
  • Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish.
  • Whisk the custard: in a very large bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla, and salt until completely smooth.
  • Soak the bread: add the brioche cubes and melted butter to the custard and fold gently until every cube is coated. Let the mixture soak for 20 minutes, folding once halfway through, so the bread drinks up the custard.
  • Assemble: fold in 1/2 cup of the pecans, then transfer the mixture to the prepared baking dish, pressing lightly to even the top. Sprinkle with the remaining 1/4 cup pecans.
  • Bake covered: cover tightly with buttered foil and bake for 30 minutes.
  • Bake uncovered: remove the foil and bake 20 to 25 minutes more, until the top is deeply golden and crisp at the edges and the center is set but still slightly jiggly — a knife inserted in the center should come out mostly clean.
  • Rest and serve: let the pudding rest for 15 minutes so the custard sets for clean scoops. Serve warm, drizzled generously with warm caramel sauce and, if you like, a scoop of vanilla ice cream.

Notes

Use pumpkin puree, not pie filling. Pie filling is already sweetened and spiced, and it will throw off both the sweetness and the spice balance.
Day-old bread is essential. Fresh, soft brioche dissolves into mush; dry cubes hold their shape and turn custardy instead of soggy.
Do not overbake. The center should still have a slight jiggle when you pull it out — it sets as it rests, and overbaking turns it dry and rubbery.
Make-ahead trick: assemble the pudding (without baking) up to a day ahead, cover, and refrigerate. Add 10 minutes to the covered bake time, straight from the fridge.
Caramel matters: warm the sauce before serving so it drizzles in ribbons instead of sitting in a cold blob on top.
Keyword fall bread pudding recipe, pumpkin bread pudding, pumpkin bread pudding with caramel sauce, pumpkin dessert recipes, thanksgiving pumpkin dessert