Ingredients for Pumpkin Cheesecake Bread Pudding
- 12 slices brioche bread
- 6 tablespoons unsalted butter
- 8 ounces cream cheese
- ¾ cup granulated sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¾ cup packed light brown sugar
- vegetable spray
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How to Make Pumpkin Cheesecake Bread Pudding
- Preheat oven to 350°F (175°C). Position oven rack in the middle.
- Grease a 9x13 inch oven-safe glass baking dish with vegetable spray.
- Prepare a larger metal baking pan and rack for a water bath.
- Brush 12 slices of brioche bread on both sides with 4 tablespoons melted unsalted butter.
- In a large bowl, beat together 8 ounces cream cheese and ¾ cup granulated sugar until smooth and creamy.
- In a stand mixer fitted with the paddle attachment, combine 4 large eggs, 1 (15 ounce) can pumpkin puree, 1 cup whole milk, ½ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
- Beat on medium speed until well combined and smooth.
- Gently fold in the cream cheese mixture until just combined.
- Pour ½ cup of the pumpkin custard into the prepared baking dish. Tilt and swirl to coat the bottom evenly.
- Arrange 6 slices of brioche over the custard.
- Pour half of the remaining custard over the brioche.
- Layer the remaining 6 brioche slices and the rest of the custard.
- Using a knife, cut 8 slits across the top of the pudding.
- Cover the pudding with plastic wrap, pressing gently to ensure even contact.
- Let stand for 15 minutes.
- Remove plastic wrap and sprinkle ¾ cup packed light brown sugar evenly over the top.
- Drizzle 2 tablespoons melted unsalted butter over the brown sugar.
- Place the baking dish on the rack in the large metal pan.
- Carefully pour hot water into the outer pan until it reaches halfway up the sides of the baking dish.
- Bake for 60-75 minutes, or until the top is golden brown and the custard is set and has puffed slightly.
- Check the water bath periodically and add more hot water if needed to maintain the water level. Do not let the water evaporate completely.
- Carefully remove the baking dish from the oven and water bath.
- Let cool on a wire rack for at least 1 hour before serving.
- Serve warm or cold, topped with whipped cream or vanilla ice cream.
- Store leftovers, covered with a paper towel and plastic wrap, in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
63g
Fat
93g
Carbs
18g
