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–+ servings
pouring rum sauce over the baked brioche pumpkin bread pudding.
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4.72 from 7 votes

Brioche Pumpkin Bread Pudding Recipe

Pumpkin pie meets bread pudding in this Brioche Pumpkin Bread Pudding, and the two turn out better together than apart. Buttery brioche soaks up spiced pumpkin custard and bakes until golden, then gets finished with a fast Butter Rum Sauce. Most bread pudding ends up dry on top or soggy in the middle, but a full day of staling the brioche fixes both before it even hits the oven.
Prep Time10 minutes
Cook Time50 minutes
Preparing bread1 day
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 483kcal
Author: Lyuba Brooke

Ingredients

Bread Pudding:

  • 22 oz Brioche bread
  • 5 eggs
  • 1 cup white granulated sugar
  • 4 tbsp unsalted butter melted
  • 12 oz evaporated milk
  • 1 cup whole milk
  • 15 oz pumpkin puree
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice extract
  • 1 tbsp pumpkin pie spice
  • 1/2 tbsp cinnamon

Butter rum sauce:

  • 6 tbsp unsalted butter
  • 1 cup brown sugar
  • 1/2 tbsp cinnamon
  • 1/4 cup spice rum
US Customary - Metric

Instructions

24 hours before making bread pudding:

  • Cut bread into ½ inch cubes and spread it out on a large baking sheet. Leave it out uncovered to get stale for about a day (can let it stale for 2 days if needed).

Bread Pudding:

  • Preheat the oven to 375℉ and lightly grease a 9x13 casserole dish.
  • Spread stale bread in the baking dish evenly.
  • In a large bowl, whisk together eggs, sugar, milk, evaporated milk, pumpkin puree, melted butter, vanilla extract, pumpkin spice extract, pumpkin pie spice, and cinnamon. Whisk until all smooth and combined evenly. 
  • Pour pumpkin mixture over the Brioche bread cubes evenly, all over. Press down all over the bread so that it all gets soaked.
  • Bake bread pudding for 45-50 minutes until baked through in the center, feels firmed to the touch and not jiggly or squishy. (If the top is browning too fast, you can cover the top loosely with a sheet of aluminum foil half way through or so.)

Sauce:

  • Heat a cooking pan over medium heat and melt butter. Add sugar and cinnamon, stir well. Add spiced rum and simmer for 3-5 minutes, until thickens slightly, stirring slowly.
  • Take off heat until ready to serve. Pour some sauce over bread pudding slices while serving.(If not using all the sauce at once, you can keep it in the refrigerator, in an air-tight container. Reheat and stir before using again.)

Nutrition

Calories: 483kcal | Carbohydrates: 49g | Protein: 11g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 192mg | Sodium: 310mg | Potassium: 238mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6455IU | Vitamin C: 2.1mg | Calcium: 174mg | Iron: 1.7mg