This seasonal treat works well as a breakfast or a dessert. We soak cinnamon brioche in a pumpkin custard and slow cook it until the bread has absorbed the mixture. The end result tastes like a combination of pumpkin pudding and french toast. Feel free to 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.

Slow Cook: Pumpkin Bread Pudding

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 3 hours and 25 minutes
  • Print


  • ½ (8 oz) loaf brioche (cinnamon brioche if available)
  • ½ cup packed brown sugar
  • 1 large egg yolk
  • 1 large egg
  • ½ (15 oz) can pumpkin puree
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt


Spray Suvie pan with cooking spray.

Cut brioche into 1” cubes and arrange in a Suvie pan. In a medium bowl add brown sugar, egg yolk, egg, pumpkin, whole milk, heavy cream, vanilla, cinnamon, salt, nutmeg, and ginger. Whisk to combine.

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Pour over bread in Suvie pan. Make sure all the bread is saturated.

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Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

Once the cook is complete, remove the pan from Suvie.

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Cut into 6 rectangles and serve with your topping of choice.


Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.

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.

CategoriesAmerican Dessert
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