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, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete 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
Dairy-Free Pumpkin Spice Latte
Pumpkin Loaf With Caramel Crunch Topping
Recipe
Brown Butter Pumpkin Bread Pudding
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Baking vessel must be heat and microwave safe
- Mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Muffin tin
- muffin cups
- Wire rack
- Knife
Ingredients
- ½ cup butter
- 1 cup milk
- 1 cup pumpkin purée
- ¾ cup sour cream
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 eggs
- 6 cups day old bread, cut into 1-inch (3-cm) cubes
Instructions
- Brown the butter by placing it in a heat and microwave-safe vessel and cooking it in the microwave in one minute increments. Do this 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.
Brenda Miller says
Love your recipes that always look scrumptious and so elegantly presented. I am going to make the Bread Pudding for my sister and friend from Gettysburg on Moday with ham and scalloped potatoes as the main course. I haven’t decided on other vegetables yet. Yes, your recipes are being served to your great aunts.
I am so glad social media can keep us connected.
I would give 5 stars for the recipe..
Kelly Brisson // the gouda life says
Thanks Brenda! Thrilled you’ll be making it for family this weekend. I look forward to hearing what you thought xo
Sophia MacKenzie says
This is like everything I love all in one cute package! Looks amazing, Kelly <3
Kelly Brisson // the gouda life says
Thank you, Sophia! <3 <3
movita beaucoup says
Your promo video is the bestest! Delightfully cheery! Now I want to eat a bunch of stuff. Like, all the stuff.
Kelly Brisson // the gouda life says
If we made you hungry, our goal is accomplished :) Thank you for the support!