Carrabba’s Pumpkin Bread Pudding Recipe
Carrabba’s Pumpkin Bread Pudding Recipe made with brioche, pumpkin, cream, eggs, and cinnamon.
Equipment
- Medium and large mixing bowls.
- Whisk
- 9x13-inch baking dish
- Rubber spatula or wooden spoon.
- Saucepan (to prepare the caramel sauce)
- Measuring cups and spoons.
- Wire rack
- Oven
- Cooling rack
- Optional: electric mixer to whip cream in case you are fancy.
Ingredients
For the Pumpkin Bread Pudding:
- 1 loaf brioche or challah cubed bread (approximately 8 cups, preferably day old)
- 1 1/2 cup pumpkin puree not pumpkin pie filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 1/2 cups of light brown sugar packed.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 Tablespoons unsalted butter melted.
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter unsalted and cubed.
- ½ cup heavy cream
- Pinch of salt
Optional Toppings:
- Whipped cream
- Crushed pecans or walnuts
- Additional drizzling of caramel sauce
Instructions
Step 1: Prep the Bread
- Cut the brioche into cubes of bite-sized cubes and dry them overnight. And when you are in a hurry, you can simply put them in a 300°F oven and toast them or so, say for 10 minutes, until they are dry but not burnt.
Step 2: Prepare the Pumpkin Custard.
- Whisk pumpkin purée, milk, cream, eggs, brown sugar, vanilla, and spices in a large bowl. You could just smell that warm pumpkin spice scent of it - it is wonderful.
Step 3: Combine and Soak
- Place your bread cubes on the custard mixture after they are dry. A spatula is used to mix it all gently until all of the pieces of bread are covered. Allow to rest approximately 20 minutes to allow the bread to absorb that good-tasting pumpkin.
Step 4: Bake the Pudding
- Prepare your baking pan with butter. Add the bread mixture and pour it evenly, and drizzle with the melted butter.
- Bake at 350 °C 45-55 minutes, until top is golden brown and center is firm (but has not become very firm).
Step 5: Make the Caramel Sauce
- As the pudding is baking, prepare your caramel.
- Heat the sugar on medium heat in a medium-sized saucepan, stirring continuously until it melts to a deep amber color. Melt the butter (be careful, it will be bubbling) and stir until it is melted. Add in the cream slowly and continue mixing until it is smooth. Add a pinch of salt and allow to cool slightly.
Step 6: Serve and Indulge
- Pour large amounts of warm pumpkin bread pudding, drizzle with caramel sauce, and serve with whipped cream or chopped nuts.
- The aroma sets in alone is simply overwhelming, buttery caramel, warm spices, and that custardy bread mixture into something really special.