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