Pumpkin Brioche Bread Pudding with Caramel Sauce Recipe Recipe

Name: Pumpkin Brioche Bread Pudding with Caramel Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pumpkin Bread Pudding:; 2 Tablespoons butter, melted; Granulated sugar for dusting the pan; 7 egg yolks; 1/2 cup sugar; 2 cups whole milk; 2 cups heavy cream; 1 1/2 cups unsweetened pumpkin puree; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 1/2 teaspoons kosher salt; 7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes); Caramel Sauce:; 3/4 cup sugar; 1/4 cup water; 1/4 teaspoon kosher salt; Pinch of cream of tartar; 1 cup heavy cream; Powdered sugar for dusting

Servings: persons

Pumpkin Bread Pudding:
2 Tablespoons butter, melted
Granulated sugar for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups heavy cream
1 1/2 cups unsweetened pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)
Caramel Sauce:
3/4 cup sugar
1/4 cup water
1/4 teaspoon kosher salt
Pinch of cream of tartar
1 cup heavy cream
Powdered sugar for dusting

1
Preheat oven to 375A degrees F.
2
Butter 12 small ramekins or an 11x17 baking dish.
3
Dust with granulated sugar.
4
Whisk the egg yolks in a bowl with the 1/2 cup sugar.
5
Heat the milk and cream in a saucepan over medium heat until steamy but not boiling.
6
Turn off the heat and add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, cloves and salt.
7
Stir to mix.
8
Slowly, pour over the egg yolks/sugar mixture while whisking.
9
Gently fold in the bread cubes.
10
Transfer the pudding mixture to ramekins set on a baking sheet or to a gratin pan.
11
Bake until nicely browned and set, about 25 minutes (for ramekins) and 40 for gratin pan.
12
Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan.
13
DO NOT STIR.
14
.
15
Bring to a boil and cook until the caramel browns.
16
When the caramel is medium brown, carefully add 1 cup of cream and simmer.
17
Serve: Spoon a layer of caramel onto each plate.
18
Unmold the ramekin and put the pudding on top of the sauce or if baked in a gratin dish, place a large spoonful of bread pudding on top.
19
Dust with powdered sugar and serve warm.

1243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Pumpkin Bread Pudding:, 2 Tablespoons butter, melted, Granulated sugar for dusting the pan, 7 egg yolks, and more.

Yes, Pumpkin Brioche Bread Pudding with Caramel Sauce Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Brioche Bread Pudding with Caramel Sauce Recipe

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