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Andrew Fowler

Pumpkin Bread Pudding

Print Recipe
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 a 6-quart slow cooker with softened butter; add brioche cubes.
  2. Whisk pumpkin, eggs, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour over bread; fold gently until every cube is damp. Scatter pecans on top.
  4. Rest in cooker for 15 minutes to let dry bread absorb custard.
  5. Cover; cook on low for 2 1/2 to 3 hours until center reaches 165°F and no liquid custard appears when pressed.
  6. Turn off cooker; uncover and rest 15 minutes before scooping.