This seasonal treat makes a decadent breakfast or a luscious dessert, and tastes like a cross between pumpkin pudding and french toast. We soak cinnamon brioche in a pumpkin custard and slow cook it until the bread has absorbed the flavorful filling. Serve it with a dusting of powdered sugar and maple syrup for breakfast or with a bit of whipped cream for dessert. Either way, this lightly spiced sweet treat is sure to please all you pumpkin lovers out there.
Pumpkin Bread Pudding
Ingredients
- ½ loaf (8 oz) day old brioche bread
- ½ cup packed brown sugar
- 2 large eggs
- ½ (15 oz) can pumpkin puree
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
Directions
1) Mist a Suvie pan with cooking spray. Cut brioche into 1” cubes and arrange in a Suvie pan. In a medium bowl, whisk together brown sugar, eggs, pumpkin, milk, vanilla, cinnamon, salt, nutmeg, and ginger.
2) Pour filling over the brioche, stirring to coat to make sure all the bread is saturated.
3) Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
4) Once the cook is complete, remove the pan from Suvie and allow to cool 5 minutes.
5) Cut bread pudding into 6 portions and serve with your topping of choice.
Coffee Pairing
There aren’t any bad choices when it comes to pairing coffee and pumpkin flavors but if you’re in need of some suggestions we would recommend either a herbal cup of Sumatran coffee or some Jamaican Blue Mountain.
