If you’re looking for that cozy, soul-warming dessert that screams autumn in every bite, then this Pumpkin Bread Pudding with Caramel Sauce Recipe is exactly what you need. Imagine tender chunks of day-old bread soaked in a luscious, spiced pumpkin custard, baked to golden perfection, and then drizzled with rich, buttery caramel sauce. It’s the perfect marriage of creamy, sweet, and warmly spiced flavors, guaranteed to become a seasonal favorite you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays an essential role. From the texture of the bread cubes to the warmth of the spices and the sweetness of the caramel, every element works together to create a comforting dessert that’s as beautiful as it is delicious.
- Day-old bread cubes (6 cups): Using slightly stale French bread, challah, or brioche gives perfect absorbency for the custard, creating a soft yet satisfying texture.
- Whole milk (1 1/2 cups): Adds richness and creaminess, balancing the pumpkin’s earthiness perfectly.
- Heavy cream (1 cup + 1/2 cup for sauce): Key for that silky, indulgent custard and smooth caramel sauce consistency.
- Canned pumpkin purée (1 cup): Brings vibrant color, moisture, and that unmistakable fall flavor.
- Eggs (3 large): Bind everything together and create a custard that’s rich but not dense.
- Granulated sugar (1/2 cup + 1 cup for sauce): Sweetens the pudding and starts the caramel sauce with that perfect amber hue.
- Brown sugar (1/2 cup, packed): Adds a deep, molasses-like flavor for warmth and complexity.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a gentle, sweet aroma.
- Ground cinnamon (1 teaspoon): Classic fall spice that brings a cozy aroma and taste.
- Ground nutmeg (1/2 teaspoon): A subtle spicy note that complements the pumpkin beautifully.
- Ground ginger (1/4 teaspoon): Adds a hint of brightness and gentle heat.
- Ground cloves (1/4 teaspoon, optional): For those who love a stronger spice kick.
- Salt (1/4 teaspoon + pinch for sauce): Balances sweetness and amps up all the flavors.
- Unsalted butter (6 tablespoons, cubed): Essential for that luscious caramel sauce, adding richness and depth.
How to Make Pumpkin Bread Pudding with Caramel Sauce Recipe
Step 1: Preheat and Prepare Baking Dish
The very first step is to get your oven warmed up to 350°F (175°C). Greasing a 9×13-inch baking dish ensures that the bread pudding won’t stick and will come out with ease after baking. This sets the foundation for a beautiful bake ahead.
Step 2: Spread the Bread Cubes
Take your 6 cups of day-old bread cubes and spread them evenly in your prepared dish. Using bread that’s a bit stale is the secret here—it will soak up all the pumpkin custard without turning mushy, resulting in that perfect tender texture we all crave.
Step 3: Whisk Together the Pumpkin Custard
In a large bowl, combine whole milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, and all the warming spices including cinnamon, nutmeg, ginger, cloves (if you like them), and a pinch of salt. Whisk vigorously until the mixture is smooth and inviting. This pumpkin custard mixture is what turns simple bread into a rich, flavorful dessert sensation.
Step 4: Combine Bread and Custard
Pour the custard evenly over the bread cubes in your dish. Use a spoon to gently press the bread down, making sure every piece is soaking in all that luscious pumpkin goodness. Patience is rewarded here—let the mixture sit for 15-20 minutes so the bread can absorb all that flavor, ensuring a custardy, tender center.
Step 5: Bake the Bread Pudding
Pop the dish into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the custard has set beautifully and the top is a glorious golden brown. This oven time allows all those flavors to meld into something irresistibly comforting.
Step 6: Make the Caramel Sauce
While the pudding bakes, it’s time to make the divine caramel sauce that will elevate this dish to unforgettable heights. Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts completely and turns a deep amber color. Add in the cubed butter, stirring until melted and combined, then slowly pour in 1/2 cup of heavy cream, stirring until smooth. A pinch of salt rounds out this sauce beautifully. Let it cool slightly before drizzling.
Step 7: Serve Warm and Drizzled
Once your Pumpkin Bread Pudding with Caramel Sauce Recipe is out of the oven, drizzle it generously with your homemade caramel sauce while it’s still warm. This final touch is utterly magical, making every bite a perfect blend of creamy, sweet, and spiced comfort.
How to Serve Pumpkin Bread Pudding with Caramel Sauce Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of smooth vanilla ice cream takes this dessert to the next level. Toasted pecans or a sprinkle of cinnamon on top add delightful textures and aromas that complement the warm spices beautifully.
Side Dishes
This pumpkin bread pudding shines on its own but pairs wonderfully with a hot cup of spiced chai tea or a robust dark coffee. For an after-dinner treat, consider serving alongside a simple green salad with tart vinaigrette to freshen the palate between sweet bites.
Creative Ways to Present
Serve individual portions in small ramekins for an elegant touch at dinner parties. You can also layer pumpkin bread pudding in a trifle dish with whipped cream and caramel between layers for a stunning holiday centerpiece. Adding a sprinkle of edible gold dust or cinnamon sticks as decoration can make the presentation truly festive.
Make Ahead and Storage
Storing Leftovers
Your leftover pumpkin bread pudding can be tightly covered and stored in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a delicious treat even the next day. Just keep the caramel sauce separate until serving to maintain its silky texture.
Freezing
This Pumpkin Bread Pudding with Caramel Sauce Recipe freezes beautifully. Once fully cooled, wrap it tightly in plastic wrap and then aluminum foil, or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or reheat the whole dish covered with foil in a 325°F oven until warmed through. Add a splash of cream or a dollop of your reserved caramel sauce afterward to refresh the flavors and moisture.
FAQs
Can I use other types of bread for this bread pudding?
Absolutely! While French bread, challah, or brioche are ideal because of their texture and absorbency, you can experiment with other breads like croissants or even whole wheat bread for a different flavor profile.
Is canned pumpkin purée the only option?
Canned pumpkin purée is the easiest and most consistent option, but you can use homemade pumpkin purée if you prefer. Just make sure it’s smooth and drained well to avoid too much moisture in the custard.
Can I make this recipe vegan or dairy-free?
Yes! You can substitute dairy ingredients with plant-based alternatives like almond or oat milk and coconut cream, and replace eggs with a flax or chia seed egg substitute. Keep in mind that the texture might differ slightly.
What if I don’t want to make caramel sauce?
No worries! The bread pudding is delicious on its own or with simple toppings like whipped cream or vanilla ice cream. However, the caramel sauce adds a luxurious touch that’s hard to beat.
How should I reheat leftover bread pudding to maintain texture?
The best way is to warm it gently in the oven, covered with foil to prevent drying out. Microwaving works too but can sometimes make it a bit soggy, so adding a splash of cream can help keep the custard moist.
Final Thoughts
This Pumpkin Bread Pudding with Caramel Sauce Recipe is pure fall magic in a dish, perfect for gatherings or cozy nights in. Its blend of soothing spices, creamy texture, and decadent caramel topping will make it a treasured recipe in your collection. I promise once you try it, you’ll be excited to share it with everyone you love.
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Pumpkin Bread Pudding with Caramel Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This comforting Pumpkin Bread Pudding is a delightful fall dessert combining day-old bread soaked in a spiced pumpkin custard, baked to golden perfection and optionally topped with a rich homemade caramel sauce. Perfectly warm, moist, and infused with warm spices, this recipe elevates classic bread pudding with the creamy sweetness of pumpkin and a luscious caramel drizzle.
Ingredients
For the Bread Pudding
- 6 cups day-old bread cubes (French bread, challah, or brioche)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin purée
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
For the Caramel Sauce (Optional)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Bread: Spread the 6 cups of day-old bread cubes evenly across the bottom of the greased baking dish.
- Make the Pumpkin Custard: In a large bowl, whisk together the milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves if using, and salt until fully combined and smooth.
- Combine Bread and Custard: Pour the pumpkin custard mixture over the bread cubes evenly, pressing down gently with a spoon to ensure all the bread absorbs the custard. Let it sit for 15-20 minutes for maximum soaking.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is nicely golden brown.
- Make the Caramel Sauce (Optional): While the pudding bakes, heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and transforms into a deep amber caramel.
- Add Butter: Stir in the cubed butter, mixing until fully melted and combined with the caramel sugar.
- Incorporate Cream and Salt: Slowly pour in 1/2 cup heavy cream while stirring continuously; the mixture will bubble vigorously. Add a pinch of salt and stir until smooth.
- Cool the Caramel: Remove the sauce from heat and let it cool slightly to thicken.
- Serve: Drizzle the warm pumpkin bread pudding with the caramel sauce, if using. Serve warm, optionally topped with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Using day-old bread is essential as it soaks up the custard better than fresh bread.
- Feel free to substitute the whole milk and heavy cream with alternatives like oat milk and coconut cream for a dairy-free version.
- The caramel sauce is optional but adds a luxurious touch to the dessert.
- Allow the bread pudding to rest 10 minutes after baking to fully set before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
