Toasted pecans and sweet maple syrup make this pumpkin brioche bread pudding the perfect autumn treat or holiday dish! This high protein recipe feeds 6-8 easily and makes a delicious brunch or dessert. And it bakes up in 30 minutes in the Ninja Speed!
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What You Need to Make Pumpkin Brioche Bread Pudding
Ingredients for Pumpkin Brioche Bread Pudding
Full List of Ingredients
If you don’t have all of the ingredients above to make this pumpkin brioche bread pudding, or if you prefer using other items, here is a list of ideas for alternatives.
Brioche bread Brioche is a soft, sweet bread, even when it’s “stale” or “day-old.” So in this recipe it can become mushy when mixed and cooked with the pumpkin mixture. If you like a firmer bread that holds up to the “batter,” then try a French baguette and leave it to dry out for a few days before using.
See the Handy Tip below for crisping up the bread if you need to use a fresh loaf.
Milk I used whole cow’s milk in my recipe, but there are lots of other options. Any plant-based milk should work in this recipe. And if you have vanilla flavored milk, that will make it even creamier tasting!
Maple syrup I’m moving away from refined sweeteners and using more whole food ingredients. So I’ve chosen to use pure maple syrup as my sweetener in this pumpkin brioche bread pudding. I think it perfectly complements the pumpkin and spices, but you could use organic cane sugar or another sweetener here. You may need to add another 1/4 cup however, since maple sugar is sweeter than sugar.
Vanilla extract I actually used vanilla bean powder in my recipe. Either one works.
Spices If you don’t have pumpkin pie spice, you could use a mix of cinnamon, allspice, cloves, ginger, and nutmeg. Use roughly equal portions for a total amount of two teaspoons.
Protein powder This isn’t just any old bread pudding recipe, this is a high protein bread pudding recipe! I don’t eat dessert, so I actually created this recipe to be a meal, specifically a brunch recipe. Since it was heavy on the fat and carbs, I added some protein powder to balance things out. Use your favorite, and give a vanilla protein powder a try!
Here’s another delicious pumpkin breakfast recipe: Pumpkin Pie Oatmeal
How to Make Pumpkin Brioche Bread Pudding in an Air Fryer
Here are the general directions for making this pumpkin brioche bread pudding in whatever model air fryer you have, as long as it’s a multi cooker type air fryer that has a cooking pot, not just a basket. The recipe card below gives directions for making it specifically in the Ninja Speedi.
If you don’t have stale or day-old bread and have to use fresh bread, you can still have crispy cubes for the recipe. Just bake the bread cubes in the air fryer at 300° for about 10 minutes while you prep the pumpkin mixture. See the recipe card below for specifics.
Step 1 Add the bread cubes to the air fryer cooking pot. Then mix the remaining ingredients (see specific amounts in the recipe card below), except the pecans, in a large mixing bowl. Pour the pumpkin mixture on the bread cubes and mix to coat all the bread.
Step 2 Bake at 325° for 30 minutes. Cover the bread pudding about midway through the cooking time to prevent the top from burning. Add the pecans to the pot to toast the last few minutes of cooking.
Step 3 Serve warm topped with a drizzle of maple syrup and some toasted pecans.
Recipe Card for Pumpkin Brioche Bread Pudding
- 8 cups "stale" brioche bread, cut into 1" cubes
- 15 oz canned pumpkin puree
- 3 eggs
- 1 cup milk
- 1/2 cup + 1/4 cup maple syrup
- 4 scoops unflavored protein powder
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- Optional: 1/2 cup pecan halves
- Optional: Place the crisping tray in the lower position in the cooking pot of the Ninja Speedi. Pour in the cubed brioche bread and arrange in an even layer. Put the SmartSwitch in the Air Fryer position and cook at 300 degrees for about 10 minutes on the AIR FRY setting.
- While the bread is crisping, whisk the canned pumpkin, eggs, milk, 1/2 cup maple syrup, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl.
- When the bread is done crisping, use silicone-tipped tongs to carefully remove the tray while dumping the bread cubes into the cooking pot.
- Pour the pumpkin mixture over the bread cubes and stir everything together, making sure all the bread is coated.
- Change the settings to BAKE/ROAST at 325 degrees for 30 minutes. Press START.
- When there is about 15 minutes left on the timer, open the unit and place a square of parchment paper over the bread pudding and place the crisping tray on top to hold the paper in place. This will prevent to top from getting to dark and drying out.
- When there is 5 minutes left on the timer, put the pecans on the crisping tray.
- When the unit shuts off, use the tongs to remove the pecans and crisping tray. Remove the parchment paper also. Crumble or chop the pecans.
- To serve the pumpkin brioche bread pudding, top each serving with a drizzle of maple syrup and a sprinkle of toasted pecans.
Nutrition Info for This Pumpkin Brioche Bread Pudding Recipe
Below is the nutrition panel for this recipe based on the ingredients and amounts in the recipe card above. If you make substitutions, the nutrition information may be different.
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