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Pumpkin Bread Pudding.png

  • 3 eggs 

  • 2 yolks 

  • ¾ cup sugar 

  • 1/3 cup dark brown sugar 

  • 2 tsp cinnamon 

  • ½ tsp nutmeg 

  • 1 tsp cloves 

  • 1 tsp all-spice 

  • 1 tbsp vanilla extract 

  • ½ stick butter, melted 

  • ½ can pumpkin (7 ½ oz)

  • 1 ¾ cup heavy cream 

  • 1 loaf of brioche bread cubed

  1. Preheat oven to 325—grease mini loaf pans.

  2. In a large bowl, whisk the eggs & yolks until well combined. Then add white sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, vanilla extract, pumpkin, & heavy cream. Whisk

  3. Add bread cubes & mix with a spatula until all liquid has absorbed. Allow to soak x 30 minutes.

  4. Add ½ a can of pumpkin, heavy cream, pumpkin spice, & dark brown sugar to a small bowl. Mix.  Add to a piping bag/Ziploc bag & make a small hole on the end. 

  5. Scoop bread mixture into a mini loaf pan filling to halfway. Pipe pumpkin mixture in a zigzag motion over bread pudding. Cover with bread mixture and fill to the rim of each mold. Bake for 40 minutes.

  6. While it’s in the oven, melt 1 stick of butter in a saucepan. Once halfway melted, add sugar & whisk. Add vanilla & whisk. Remove from heat & add heavy cream. Stir until well combined.

  7. Once the bread pudding is done, add two scoops of ice cream & drizzle with butter toffee sauce.

  • ½ can pumpkin

  • 5tbsp heavy cream

  • ¼ tsp pump spic

  • 4 tbsp dark brown sugar

Butter Toffee Sauce

  • 1 stick of butter (113.4g)

  • 6 tbsp brown sugar (75g)

  • 2 tsp vanilla (8.67g)

  • 1tbsp heavy cream (15g)

Pumpkin Filling
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