Ingredients:

  • 6 cups (300g) stale brioche or challah, cubed into 1-inch pieces
  • 1 can (15 oz / 425g) pumpkin purée
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (3g) salt
  • 4 tbsp (56g) unsalted butter, melted
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • ½ cup (120ml) heavy cream
  • ½ tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, pumpkin pie spice, vanilla, and salt until the mixture is smooth. Slowly stir in the heavy cream and milk.
  2. Place the cubed bread into a greased 9x9 inch baking dish. Pour the melted butter evenly over the bread, then pour the pumpkin custard over the top, pressing the bread down with a spatula so every piece is submerged. Let the pudding rest for 15 minutes.
  3. Bake in the center rack of the oven for 45–50 minutes until the edges pull away from the sides and the top is a toasted, mahogany-colored crust, while the center remains slightly jiggly.
  4. Prepare the caramel sauce by melting butter and brown sugar in a saucepan over medium heat, stirring constantly for 3–5 minutes. Stir in the remaining heavy cream, sea salt, and vanilla extract until thickened and smooth.