Ingredients:

  • 6 cups (450g) brioche bread, cut into 1-inch cubes
  • 2 tbsp (30g) unsalted butter, melted
  • 1 can (15 oz / 425g) pumpkin puree
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 4 large eggs
  • 3/4 cup (150g) light brown sugar, packed
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (120ml) heavy cream
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch ceramic baking dish with 2 tbsp (30g) melted butter and arrange the 6 cups (450g) of brioche cubes evenly in the dish.
  2. In a large bowl, whisk together 1 can (425g) pumpkin puree, 3/4 cup (150g) light brown sugar, 2 tsp (5g) ground cinnamon, 1 tsp (2g) ground ginger, 1/2 tsp (1g) ground nutmeg, and 1/2 tsp (3g) salt.
  3. In a separate medium bowl, beat 4 large eggs, then slowly whisk them into the pumpkin mixture. Gradually stir in 2 cups (480ml) heavy cream and 1 cup (240ml) whole milk until the batter is smooth and glossy.
  4. Pour the custard evenly over the bread cubes and use a spatula to gently press the bread down so every piece is submerged. Let the pudding sit for 10 minutes.
  5. Bake on the center rack for 50–60 minutes, or until the top is a deep golden brown and the center is set with a slight jiggle and reaches an internal temperature of 160°F (71°C).
  6. While the pudding bakes, melt 1/2 cup (115g) unsalted butter and 1 cup (200g) brown sugar in a saucepan over medium heat, stirring constantly until bubbling.
  7. Slowly whisk 1/2 cup (120ml) heavy cream and 1/2 tsp (3g) sea salt into the saucepan. Simmer for 2 minutes until thickened, then stir in 1 tsp (5ml) vanilla extract and remove from heat.
  8. Pour the salted caramel sauce over the warm pumpkin bread pudding just before serving.