Ingredients
Units
Scale
- 3oz (6 Tablespoons) Salted Butter
- 1lb Loaf of Stale White Bread, I prefer Brioche but Regular or French Bread work well, cubed
- 15oz can of Pumpkin Puree
- 8oz (1 Cup) Whole Milk
- 6oz (3/4 Cup) Heavy Cream
- 150 grams (3/4 Cup) Light Brown Sugar
- 2 Tablespoons Pure Vanilla Extract
- 1 Tablespoon Pumpkin Pie Spice
- 4 Large Eggs
- 2oz (1/4 Cup) Pure Maple Syrup
- 120 grams (1 Cup) Pecans, roughly chopped
- Salted Caramel Sauce for serving
Instructions
- In a large pot over medium-low heat brown the butter, stirring frequently until it is golden brown and has a nutty aroma. Make sure you watch the butter carefully as the butter can burn easily, check out his post on how to brown butter.
- Arrange the bread slices into a 9"X13" pan. Evenly pour the brown butter all over the bread slices and make sure to scrape out all the brown pieces, those are flavor bombs. Toss to combine.
- In a large bowl whisk pumpkin, milk, heavy cream, sugar, vanilla, pumpkin pie spice and eggs. Mix until fully combined, you do not want any trace of egg left behind.
- Pour the pumpkin custard mixture evenly over the bread slices, then use your clean hands to poke all of the bread pieces into the custard. Cover the bread and butter pudding with a wet paper towel and let marinate for 20 minutes.
- Preheat oven to 350F/180C. In a small bowl mix the maple syrup and pecans. When the oven is heated place the pecans on top of the pudding then into the oven and bake for 20 minutes then cover with parchment paper to prevent the nuts from burning, bake for another 15-20 minutes or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble. Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 5 days. Delicious served warm or cold, with whipped cream or ice cream.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
