Pumpkin Bread Pudding with Dutch Honey Syrup
Indulge in the warm, comforting flavors of fall with this Pumpkin Bread Pudding with Dutch Honey Syrup, a decadent dessert that’s perfect for holiday gatherings or cozy evenings. Crafted with cubes of rich day-old brioche or challah, this luscious bread pudding combines creamy pumpkin puree, warm holiday spices like cinnamon, nutmeg, and cloves, and a touch of brown sugar sweetness. The magic happens when it’s baked to golden perfection and served with a drizzle of velvety Dutch honey syrup made with real honey, butter, and cream. With its irresistibly soft texture and flavorful layers, this dessert is the ultimate autumnal treat that will leave your guests asking for seconds. Perfect for those seeking a pumpkin spice twist on traditional bread pudding!
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Recipe Information
Ingredients
- 8 cups (cubed) day-old brioche or challah bread
- 1.5 cups pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground ginger
- 1 tablespoon unsalted butter (for greasing the baking dish)
- 1 cup honey
- 3 tablespoons unsalted butter (for syrup)
- 0.25 cup heavy cream (for syrup)
- 0.25 teaspoons salt (for syrup)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the tablespoon of unsalted butter.
Spread the cubed bread evenly in the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger until well combined.
Pour the pumpkin mixture evenly over the bread cubes, making sure all the bread pieces are covered and soaked. Let it sit for 10 minutes to absorb the liquid.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set when gently pressed.
While the pudding is baking, prepare the Dutch honey syrup. In a small saucepan over medium heat, combine the honey, 3 tablespoons of unsalted butter, heavy cream, and salt. Cook and stir until the butter has melted and the mixture is smooth, about 3-4 minutes. Remove from heat and let it cool slightly.
Once the bread pudding is finished, remove it from the oven and let it rest for 5-10 minutes before serving.
Drizzle the Dutch honey syrup generously over individual servings of the warm pumpkin bread pudding. Enjoy!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 75.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
