Pumpkin Brioche Bread Pudding with Warm Maple Cream

2 loaves of brioche, thinly sliced
1 1/2 sticks of unsalted butter, softened
3 1/2 cups heavy cream
3 cups whole milk
5 large eggs, plus 4 egg yolks
1 1/2 cups light brown sugar
1 29 oz. can of pumpkin purée
2 tbsp vanilla extract
2 tbsp cinnamon
1 tbsp ground nutmeg
1 tsp ground cloves
1 tsp kosher salt

Maple cream
4 cups heavy cream
1 tsp kosher salt
1 tbsp cinnamon
1 tsp nutmeg
1 375mL bottle Grade B maple syrup
1/3 cup granulated sugar

To make bread pudding:
Slice and butter the slices of brioche, then stack and slice on the diagonal to make triangles. Overlap triangles in a greased large Pyrex pan (or other oven-proof baking dish.)

Combine the spices, eggs, egg yolks, cream, salt, sugar, milk, vanilla, and pumpkin purée in a large mixing bowl. Whisk to combine. Pour 3/4 of the mixture over the sliced brioche. Cover the remaining custard base and refridgerate. Cover the brioche and refrigerate overnight, so the brioche has plenty of time to absorb the custard.

Take the pan of brioche out of the fridge and poke holes all over the surface using a chopstick or a skewer. Pour the remaining custard over the brioche, and let it sit at room temperature for about 2 hours until it absorbs all the custard.

Bake in a pre-heated 350 degree oven for about one hour, or until bread pudding puffs slightly and is set. As the bread pudding bakes, make the maple cream.

Maple cream:
Combine all ingredients in a large saucepan and reduce on medium heat for 30 minutes until thickened, stirring occasionally. Pour on sliced bread pudding and serve warm.