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Pumpkin Bread Pudding
Melissa Hart

Pumpkin Bread Pudding

Day-old bread soaks up pumpkin custard and comes out soft in the middle with toasted edges around the crock. Pecans break up the uniform texture. Lift the lid only near the end; every early peek drops the heat and stretches the cook.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb day-old brioche cut into 1-inch cubes
  • 1 can 15 oz pumpkin puree
  • 4 large eggs
  • 2 cups whole milk
  • 3/4 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup chopped pecans
  • 2 tbsp unsalted butter softened

Method
 

  1. Coat the inside of a 6-quart slow cooker with the softened butter and add the brioche cubes.
  2. Whisk the pumpkin, eggs, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt until smooth.
  3. Pour the custard over the bread, fold gently until every cube is damp and scatter the pecans over the top.
  4. Let the mixture stand in the cooker for 15 minutes so the driest bread absorbs custard.
  5. Cover and cook on low until the center reaches 165°F and no liquid custard appears when pressed, 2 1/2 to 3 hours.
  6. Turn off the cooker, uncover and rest the pudding for 15 minutes before scooping.