Autumn Toffeenut Pumpkin Bread Pudding
Embrace the flavors of fall with this luxurious toffeenut and pumpkin-spiced bread pudding. Made with rich brioche bread soaked in a creamy custard of pumpkin purée, brown sugar, and fragrant spices, this dessert is layered with toffeenut goodness for an elevated taste. Served warm with a scoop of vanilla ice cream, this dish wraps you in cozy comfort.
ingredients
- 8 cups brioche bread, cubed
- 2 cups pumpkin purée
- 3 cups heavy cream
- 1 cup brown sugar, packed
- 1 cup toffeenut syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup toffeenut pieces, toasted
steps
- 1.
Preheat your oven to 350°F (175°C) and butter a 9x13 inch baking dish.
- 2.
In a large bowl, whisk together the pumpkin purée, heavy cream, brown sugar, toffeenut syrup, eggs, and vanilla extract until smooth.
- 3.
In another bowl, mix the cubed brioche bread with the spices (cinnamon, nutmeg, ginger, allspice, and salt).
- 4.
Gradually pour the pumpkin mixture over the bread, gently folding to combine. Let it soak for about 20 minutes.
- 5.
Stir in the toasted toffeenut pieces, ensuring they are evenly distributed.
- 6.
Pour the mixture into the prepared baking dish and spread it evenly.
- 7.
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- 8.
Let it cool slightly before serving warm with a generous scoop of vanilla ice cream on top.
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