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Pumpkin bread pudding with vanilla ice cream and miso caramel running down the side.

Pumpkin Bread Pudding with Miso Caramel

By: Trang Doan
Turn leftover sourdough pumpkin milk bread into soft, custardy pumpkin bread pudding with buttery pumpkin spice streusel. Serve with vanilla ice cream and homemade miso caramel to seal the deal!
Servings : 12
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Prep Time : 20 minutes
Cook Time : 2 hours 15 minutes
Soaking Time : 2 hours
Total Time : 4 hours 35 minutes

Equipment

  • 10” square baking pan

Ingredients 

Pumpkin butter

  • 200 grams pumpkin puree
  • 50 grams brown sugar
  • 1 teaspoon pumpkin pie spice

Bread pudding

  • 454 grams leftover sourdough pumpkin milk bread
  • 5 large eggs
  • 150 grams brown sugar
  • Couple pinches of kosher salt
  • 10 grams pure vanilla extract
  • All of the pumpkin butter
  • 480 grams half & half

Streusel

  • 100 grams granulated sugar
  • 64 grams all-purpose flour
  • Couple pinches of kosher salt
  • 1 teaspoon pumpkin pie spice
  • 57 grams unsalted butter cold & cubed

Miso caramel

  • 150 grams granulated sugar
  • 40 grams corn syrup
  • 30 grams water
  • 57 grams unsalted butter
  • 60 grams heavy whipping cream
  • 25 grams white miso paste
  • ½ teaspoon pure vanilla extract

Instructions

  • Dry the bread - Preheat the oven to the lowest heat setting, for my oven it was 170°F (80°C). Cut leftover milk bread into 1” cubes, spread them on a large baking sheet and toast for 1 hour. Turn off the oven, remove the bread cubes and allow them to cool completely, approximately 30 minutes to 1 hour.
    454 grams leftover sourdough pumpkin milk bread
  • Make pumpkin butter - While the bread is toasting, cook the pumpkin with brown sugar and pumpkin pie spice in a small sauce pan over medium heat, stirring constantly until the mixture thickens, about 5 - 7 minutes. Set aside to cool.
    200 grams pumpkin puree, 50 grams brown sugar, 1 teaspoon pumpkin pie spice
  • Prepare the custard - Beat together eggs, brown sugar, vanilla, salt and cooled pumpkin butter in a large mixing bowl until thoroughly combined. Then stir in the half and half.
    5 large eggs, 150 grams brown sugar, Couple pinches of kosher salt, 10 grams pure vanilla extract, All of the pumpkin butter, 480 grams half & half
  • Soak the bread - Toss cooled dry bread cubes in the custard mixture evenly and let them soak for at least 2 hours and up to overnight in the refrigerator. Turn the mixture once or twice to make sure it’s soaking evenly.
  • Make the streusel - Whisk together sugar, flour, pumpkin pie spice and salt in a small mixing bowl. Add cold cubed butter pieces to it and press them into the flour mixture with the tips of your fingers until the mixture resembles wet sand. Freeze (or refrigerate) until ready to use.
    100 grams granulated sugar, 64 grams all-purpose flour, Couple pinches of kosher salt, 1 teaspoon pumpkin pie spice, 57 grams unsalted butter
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F (180°C).
  • Bake - Butter a 10” square baking pan generously. Add pumpkin bread pudding mixture to the pan, top with streusel and bake in the preheated oven for 45 - 50 minutes, until the center is only slightly jiggly. Remove from the oven and allow to cool slightly to set.
  • Make miso caramel - While the bread pudding is baking, make the miso caramel. Heat granulated sugar, corn syrup and water in a heavy bottom stainless steel pan over medium heat without stirring. You can swirl the pan occasionally to ensure all the sugar melts and heats evenly. When the liquid turns amber, take it off the heat. Immediately add the butter to it and stir, the mixture will bubble rapidly, keep whisking until smooth. Then stir in cream and miso paste, the mixture will bubble again, just keep whisking until smooth. Finally, stir in the vanilla last. Transfer to a jar.
    150 grams granulated sugar, 40 grams corn syrup, 30 grams water, 57 grams unsalted butter, 60 grams heavy whipping cream, 25 grams white miso paste, ½ teaspoon pure vanilla extract
  • Serve - Serve your pumpkin bread pudding warm with vanilla ice cream and a generous spoon of miso caramel drizzled on top.

Notes

  • Pan size: you can use a 9” square baking pan. For the smaller pan size, the bread pudding will fill it all the way up to the rim. I recommend placing the pan on top of a baking sheet before you put it into the oven in case anything spills over during baking. You’ll also need to increase baking time by 5 mins to account for the thicker layer of bread pudding.
  • Storage: you can keep bread pudding at room temperature overnight and up to 2 days, but it is best to store leftovers in the refrigerator, it should last up to a week. You can also freeze it for up to 3 months.
  • Miso caramel: the recipe makes about a cup of miso caramel, you probably won’t use it all. Just store it in a jar, and refrigerate for up to 1 month.
  • Nutrition assumes 1 tablespoon of miso caramel per serving and does not include the ice cream.

Nutrition

Calories: 433kcal | Carbohydrates: 62g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 279mg | Potassium: 200mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3191IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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