Chocolate Brioche Bread Pudding with Pumpkin Pie Spice


When fall rolls around, all attention shifts to one ingredient: Pumpkin. We incorporated this perfectly seasonal treat into a traditional bread pudding for out-of-this-world results!

1 medium-sized brioche bun
½ cup whole milk
1 tablespoon butter
1 egg
2 tablespoons granulated sugar
¼ teaspoon pumpkin pie spice
2 tablespoons semisweet chocolate chips
¼ teaspoon vanilla extract
1 pinch salt

1. Prepare Ingredients
Preheat oven to 375F. Peel clementine and rest on a flat side. Halve horizontally. Add 1 packet butter and light brown sugar to a small pan over medium heat. Heat, stirring, until melted and combined. Divide mixture evenly between tins. Place clementines cut-side down on top.

2. Make Batter
Add remaining butter to a medium bowl and microwave in 30-second intervals, or on stovetop in a small pan, until completely melted. Beat 1 egg in a small bowl. Add granulated sugar, vanilla extract, and half of egg to bowl with butter and stir to combine. Discard remaining egg. Add flour to bowl with butter and stir just until incorporated.

3. Bake Cakes
Spoon batter over clementines in tins, dividing evenly. Place tins on a baking sheet and bake until cakes are set, about 20 minutes. Remove cakes from oven and allow to cool for 1-2 minutes. Place a small plate on top of each tin, then carefully flip to invert to clementine-side up.


Recipe by: Chef Suzanne
Serves: 2


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