Pumpkin Bread Pudding Recipe

5 from 1 vote

Simple to make dessert with all the flavors of pumpkin pie. Ready in under an hour.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Difficulty Level: Easy

Servings:

Calories: 477kcal

Author: Louise

1 pound brioche bread, cubed in 2" pieces It's fine if your loaf is a little over 1 pound.
4 large eggs
15 ounces pumpkin puree
⅔ cup brown sugar
1 Tablespoon Vanilla Paste or extract
1 cup heavy cream

Cube the bread into 2" pieces and let sit out on a cooling rack overnight to dry out.
Or, you can toast them in the Possible Cooker Pro using sear/sauté on high for about 3-4 minutes. Make sure to toss them around a bit while they are toasting.
1 pound brioche bread, cubed in 2" pieces

In a small bowl, mix together the spice blend.
1 Tablespoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon fine grind sea salt or kosher salt
Just before you are ready to make the bread pudding, whisk the eggs with the pumpkin puree, brown sugar, spice blend, and vanilla in a large mixing bowl (8 cup capacity is best)
4 large eggs, 15 ounces pumpkin puree, ⅔ cup brown sugar, 1 Tablespoon Vanilla Paste or extract
Stir the heavy cream into the pumpkin mixture until well incorporated.
1 cup heavy cream

Place the cubes of bread into the Ninja Possible Cooker Por (if you didn't toast them in the cooker) and pour the pumpkin mixture over the bread cubes. Fold the pumpkin custard and bread cubes so the bread is coated with the custard.
Put the lid on the Ninja Possible Cooker Pro and select the bake function. Set the temperature to 250°F and the time for 30 minutes. *If you didn't toast the bread cubes in the pot and/or you are starting with a cold pot, increase the time to 35 minutes.
The bread pudding is done when it reaches at least 160℉/ 72℃ and is not wet to the touch. Don't worry if it reads higher than that. MIne read in the 200's ℉ and it was perfect.
Let it sit in the pot uncovered for at least 10 minutes and then cut and serve with vanilla sauce and caramel sauce.

Preheat the oven to 325℉/165℃. Butter an 11" x 7" baking dish.
Put the bread cubes in a large mixing bowl and pour the custard over top.
Gently fold the custard to coat all of the bread cubes.
Pour into your baking dish and cover with aluminum foil or any bake safe lid that fits.
Oven Baking Temperatures and Times
11x7 Pan: Bake in a preheated oven at 325℉/160℃ for 30-35 minutes or until the internal temp of the pudding reaches at least 165℉/74℃.
9x13 pan: Bake in a preheated oven at 300℉/150℃ for 25 minutes or until the internal temp of the pudding reaches at least 165℉/74℃.
Remove the aluminum foil or lid during the last 5 minutes of cooking.
Let the bread pudding sit at room temperature for at least 10 minutes before cutting and serving.