Pumpkin Brioche Bread Pudding

It's starting to look a lot like fall in these parts. The leaves are turning beautiful colors, there's a nip in the air, and my deck is covered in acorns. Short of the annoying acorn covered deck, I don't think anything is prettier than the Midwest in autumn. I've begrudgingly let go of summer and have finally embraced the fall season, even diving into making my first pumpkin recipe of the year. I've been tempted by those massive pumpkin pies at Costco, but the husband and daughter have nixed getting one every time we are in there (boooo! on them!) But, I needed a little pumpkin fix last week so I headed into my own kitchen and made a pumpkin brioche bread pudding.

Warm bread pudding is such a welcoming comfort food this time of year, it's hard to resist a heaping bowl full fresh out of the oven.

While it's meant to be a dessert, I admit, I've eaten it as breakfast a time or two. Served with a steaming mug of tea, I can't think of a sweeter way to start the day. For this recipe I used brioche, which gives it a rich and tender crumb. I bought day old brioche rolls at Target on clearance, which I find is a great resource for marked down breads. If you can't find brioche, any French bread will work for this recipe just fine.

 

Pumpkin Brioche Bread Pudding

INGREDIENTS:

• 1 cup raisins
• 1/4 cup apple juice
• 1/4 cup hot water
• 8 cups day old cubed brioche, lightly packed
• 4 eggs
• 1 cup sugar
• 1 1/3 cups whole milk
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground allspice
• pinch salt
• 1 1/2 cups pumpkin puree

INSTRUCTIONS:

1. Butter a 9x9 inch baking dish.
2. Preheat oven to 325 degrees F.
3. Place the raisins in a small bowl and cover with the apple juice and hot water. Let soak until plump, about 20 minutes. Drain and set aside. 
4. Spread the cubed bread on a baking sheet. Bake at 325 degrees until lightly toasted (5 to 10 minutes). Remove from oven and let cool.
5. In a large bowl, whisk together the eggs, sugar, milk, vanilla, cinnamon, ginger, allspice and salt. Add the pumpkin puree and stir until well cmbined. Toss in the toasted bread cubes and stir gently, until the bread is evenly coated.
6. Let the pudding mixture sit for 15 minutes, stirring gently occasionally, until the bread is well moistened and most of the liquid has been absorbed.
7. Fold in the drained raisins, then pour the mixture into a the prepared baking dish. Place baking dish in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
8. Transfer the pans to the center rack of the oven. Bake until the custard has set in the center and the top is golden, around 55 to 60 minutes. The center should be firm and the surface dry to the touch. Insert a toothpick into the center, and if it comes out clean, it's done. If the surface is browning quickly, lightly cover with a sheet of aluminum foil.
9. Remove from the oven and transfer the bread pudding pan to a wire rack to cool, roughly 20 minutes, before serving. Dust with powdered sugar if desired. 

https://www.theresasmixednuts.com/2018/10/pumpkin-brioche-bread-pudding.html
Recipe slightly adapted from Standard Baking Co. Pastries by Alison Pray

This pumpkin brioche bread pudding tastes best warm out of the oven, but can be served chilled as well. Keep refrigerated in an airtight container for up to 2 days.

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Have you made any pumpkin recipes yet this season?