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
Scale
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.
