Ingredients
1 (14-oz.) loaf brioche
Butter, for pan
3/4 c. packed brown sugar
3 large egg yolks
2 large eggs
1 (15-oz.) can pumpkin puree
1 1/2 c. milk
1 1/2 c. heavy cream
1/4 c. bourbon, optional
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Caramel, for serving
Preparation
Step 1The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.) Step 2Preheat oven to 350°. Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs. Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices. Add bread and toss to combine. Let bread soak for 10 minutes. Step 3Transfer mixture to prepared baking dish and bake until custard is set, 40 to 45 minutes. Let cool 20 minutes before slicing. Step 4Serve with caramel.
We love brioche for this bread pudding, but you could use challah, sourdough, or French bread. Just make sure to use day old bread or dry it out in the oven first. Fresh, soft bread doesn’t hold up to the custard!
