Brown butter pumpkin bread pudding is an indulgent dish that blurs the line between breakfast, brunch, and dessert


A great make-ahead dish!

This brown butter pumpkin bread pudding is no-holds barred, decadent, and proud. Sour cream mixed into the pumpkin custard base adds tang that contrasts well with the richness of the brown butter. These puddings are simple, seasonal, and best of all, can be made well in advance of serving.

If you’re feeling ambitious, be sure to check our our post on how to make homemade pumpkin purée, as well as our recipe for homemade pumpkin pie spice. To be honest, it doesn’t take much longer to make either, and the difference in flavour is remarkable!

Use day old, or even stale bread for this recipe. Dry bread is better for soaking up all of that luscious pumpkin custard! And if you’re feeling extra indulgent, serve pumpkin bread pudding warm with a drizzle of your favourite caramel or butterscotch sauce.

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Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.




Ingredients




butter
milk
canned or homemade pumpkin purée

sour cream
brown sugar
homemade pumpkin pie spice
salt
eggs
day old bread cut into cubes

Method




Begin by browning the butter. Place the butter in a heat-proof microwave-safe vessel. Cook the butter in the microwave in one minute increments until it is dark brown, and smells nutty and rich. Be sure to cover the vessel as the butter cooks to prevent splattering. Alternatively, brown the butter in a heavy-bottomed pot on the stove over medium heat until deep rich brown in colour. Set aside.

In a large mixing bowl, whisk together the milk, pumpkin purée, sour cream, brown sugar, pumpkin pie spice, and salt until well mixed.

Add the eggs to the bowl and whisk until smooth.

Place the bread cubes in another large bowl. Drizzle the bread with the brown butter and toss to combine.

Pour the pumpkin custard mixture into the bowl of bread cubes and fold everything together with a wooden spoon or rubber spatula, making sure all of the bread is well coated.

Place the bowl in the fridge for one hour, and up to overnight. This gives the bread time to soak up all of the rich pumpkin custard.

Preheat the oven and lightly grease the cups of a six-cup jumbo muffin tin, or a 12-cup standard muffin tin with butter. Spoon the bread pudding mixture evenly into the muffin cups, pressing the bread pudding lightly into the muffin cups to compact.

Bake the bread pudding until the tops are golden and the middles are set. Remove from the oven and cool for 20 minutes on a wire rack before running a knife along the edges of each pudding and twisting gently to remove. Serve the pumpkin bread pudding warm topped with your favourite caramel or butterscotch sauce.




Tips & Notes




Browning the butter adds an extra layer of flavour and richness to the pumpkin bread pudding, however, you don’t have to brown the butter if you don’t want to. Just melt it, and proceed with the recipe as written.

Be sure to use dry or stale bread in this recipe as it allows the custard to better soak into the bread than fresh.

Most bread will work in this recipe. We like French bread, country loaves, brioche, or sourdough bread for this recipe.




Substitutions




Puréed butternut squash or sweet potato are good substitutes for the pumpkin.

Greek yogurt can be swapped in for sour cream.

You can substitute 35% or 18% cream for the milk of you like an even more decadent pudding.

Ground cinnamon or homemade chai spice are tasty alternatives to pumpkin pie spice.

You can bake this pudding all together in a 8-inch (20-cm) square or round baking dish if you prefer that to individual servings.




More Spiced Pumpkin Recipes




Pumpkin & Chocolate Marble Loaf Cake

Pumpkin Breakfast Cookies

Dairy-Free Pumpkin Spice Latte

Vegan Pumpkin Cinnamon Rolls

Pumpkin Loaf With Caramel Crunch Topping

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.




Recipe





Yield: 6 servings

Brown Butter Pumpkin Bread Pudding








Print





A great make-ahead dish!





Prep Time
20 minutes


Cook Time
40 minutes


Resting Time
1 hour


Total Time
2 hours




Ingredients



½ cup (113 g) butter

1 cup (250 ml) milk

1 cup (250 g) pumpkin purée

¾ cup (170 g) sour cream

½ cup (100 g) brown sugar

2 teaspoons pumpkin pie spice

¼ teaspoon salt

3 eggs

6 cups (180 g) day old bread, cut into 1-inch (3-cm) cubes



Instructions

Begin by browning the butter. Place the butter in a heat-proof microwave-safe vessel. Cook the butter in the microwave in one minute increments until it is dark brown, and smells nutty and rich. Be sure to cover the vessel as the butter cooks to prevent splattering. Alternatively, brown the butter in a heavy-bottomed pot on the stove over medium heat  until deep rich brown in colour. Set aside.
In a large mixing bowl, whisk together the milk, pumpkin purée, sour cream, brown sugar, pumpkin pie spice, and salt until well mixed. Add the eggs to the bowl and whisk until smooth.
Place the bread cubes in another large bowl. Drizzle the bread with the brown butter and toss to combine.
Pour the pumpkin custard mixture into the bowl of bread and fold everything together with a wooden spoon or rubber spatula, making sure all of the bread is well coated. 
Place the bowl in the fridge for one hour, and up to overnight. This gives the bread time to soak up all of the rich pumpkin custard.
Preheat the oven to 325ºF (160ºC). Lightly grease the cups of a six-cup jumbo muffin tin, or a 12-cup standard muffin tin with butter. Spoon the bread pudding mixture evenly into the muffin cups, pressing lightly into the tin to compact.
Bake the bread puddings for 40 to 45 minutes, or until the tops are golden and the middle is set. Remove from the oven and cool for 20 minutes on a wire rack before running a knife along the edges of each pudding and twisting gently to remove. Serve the pumpkin bread pudding warm topped with your favourite caramel or butterscotch sauce.



Notes




Browning the butter adds an extra layer of flavour and richness to the pumpkin bread pudding, however, you don't have to brown the butter if you don't want to. Just melt it, and proceed with the recipe as written.

Be sure to use dry or stale bread in this recipe as it allows the custard to better soak into the bread than fresh.

Most bread will work in this recipe. We like French bread, country loaves, brioche, or sourdough bread for this recipe.

Substitutions

Puréed butternut squash or sweet potato are good substitutes for the pumpkin.

Greek yogurt can be swapped in for sour cream.

You can substitute 35% or 18% cream for the milk of you like an even more decadent pudding.

Ground cinnamon or homemade chai spice are tasty alternatives to pumpkin pie spice.

You can bake this pudding all together in a 8-inch (20-cm) square or round baking dish if you prefer that to individual servings.







Nutrition Information:

Yield: 6

Serving Size: 1


Amount Per Serving:

Calories: 129Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 97mgSodium: 267mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 6g


This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.










© adapted from Kelly Brisson





Cuisine:

American, European
/

Category: Dessert








The post Brown Butter Pumpkin Bread Pudding appeared first on BAKED.

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