Cinnamon Swirl Pumpkin Bread Pudding
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 6 cups brioche or challah bread, cut into 1-inch cubes (stale bread works best)
- 1 can (15 oz) pure pumpkin puree
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- For the Cinnamon Swirl:
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray. Place your bread cubes into a large mixing bowl and set them aside.
- In a medium mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, 3/4 cup brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined. Ensure there are no large lumps of pumpkin remaining.
- In a small bowl, combine the 1/4 cup brown sugar and the tablespoon of ground cinnamon. Stir in the melted butter until it forms a thick, sandy paste. If you are using pecans, you can stir them in now or save them to sprinkle on top later.
- Pour the pumpkin custard mixture over the cubed bread. Gently toss the bread with a large spoon or spatula until every piece is thoroughly coated. Let the mixture sit for about 10 minutes so the bread can soak up the liquid. This prevents dry spots in your finished pudding.
- Transfer half of the soaked bread mixture into the prepared baking dish. Drop small spoonfuls of the cinnamon swirl mixture over the bread. Top with the remaining bread mixture. Use a butter knife to gently swirl the cinnamon mixture through the top layer for a marbled effect.
- Place the dish in the oven and bake for 45 to 55 minutes. The bread pudding is done when the custard is set (it shouldn’t jiggle excessively in the middle) and the top is golden brown and slightly crisp. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
- Remove the dish from the oven and let it cool for at least 10 to 15 minutes before serving. This resting time allows the custard to finish setting completely, making it easier to scoop and serve.