Make-Ahead Pumpkin Brioche Bread Pudding with Crunchy Cornflake Topping | Chef Ronnie Woo

Preheat the oven to 350°F, with a rack at the center. 

Make the custard. In a large bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, brown sugar, vanilla extract, pumpkin pie spice and salt until the sugar dissolves. Whisk in the half-and-half until fully combined.  

In a small bowl, toss together the cornflakes and melted butter until coated. Set aside.

Add the brioche to the custard and gently toss to combine. Fill a 10-inch high-sided pie dish (or a 9 x 9-inch baking dish) with the mixture, keeping in mind there may be some leftover mixture. Cover the top with the buttered cornflakes. 

Bake on the center rack until set and golden brown on top, about 50 to 60 minutes. Let cool for a few minutes before serving with vanilla ice cream. 

Storage Instructions: Cool completely, cover tightly with plastic wrap and refrigerate for up to 3 days. 

Freezing, Thawing and Reheating Instructions: Cool completely, cover tightly in plastic wrap and freeze for up to 2 months. For best results, defrost in the fridge overnight before eating (it’s delicious cold!) or reheating. To reheat, preheat oven to 350°F and bake until warmed through and the top is crispy, about 15 to 20 minutes. To bake directly from frozen, preheat the oven to 350°F and bake until warmed through and the top is crispy, about 30 to 35 minutes.