Pumpkin Brioche Bread Pudding

By Texaschef11

Ingredients

• 2/3 cup milk
• 1 1/3 cups cream
• 4 eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of pumpkin pie spice
• 1 1/4 cups canned pumpkin puree
• 1 11-ounce loaf of brioche, with most of the crust cut off, cut into 1-inch cubes

Preparation

Step 1

In a large bowl, beat together the eggs, and add in the sugar, and whisk to incorporate. Add the milk, cream, vanilla, pumpkin pie spice, and pumpkin, and whisk to combine.

2

Tumble in the cubes of brioche, and allow to sit for 30 minutes, until most of the custard has been absorbed.

3

Bake in a buttered casserole dish in a 350°F oven for 45 minutes. Serve with powdered sugar and vanilla ice cream, and if you're feeling decadent, a bit of superfluous cranberry sauce reduced with sugar and water. For the perfect cranberry syrup, boil 1 part cranberry sauce with 1 part water and 1 1/2 parts sugar for 10 minutes, and serve hot alongside.