If you’re searching for a cozy, comforting dessert that bursts with autumnal flavors, this Pumpkin Bread Pudding with Caramel Sauce Recipe is your new go-to. Imagine soft, custardy bread soaked in spiced pumpkin goodness, baked to golden perfection, then topped with a luscious, buttery caramel sauce that takes every bite to another level. It’s a sweet celebration of fall that feels like a warm hug from the inside out – perfect for family gatherings, holiday dinners, or any time you want to indulge in a little homemade magic.
Ingredients You’ll Need
Don’t be intimidated by the list – these ingredients are straightforward, but each one plays an essential role in creating the rich texture, vibrant color, and deep flavor of this Pumpkin Bread Pudding with Caramel Sauce Recipe.
- Day-old bread cubes, 6 cups: Using sturdy bread like French bread, challah, or brioche ensures your pudding holds together without turning mushy.
- Whole milk, 1 1/2 cups: Adds creaminess and helps produce a rich custard base.
- Heavy cream, 1 cup: For that luscious, velvety texture in the custard.
- Canned pumpkin purée, 1 cup: Brings that signature pumpkin flavor and a beautiful orange hue.
- Eggs, 3 large: Bind the ingredients and set the custard firmly when baked.
- Granulated sugar, 1/2 cup plus 1 cup for caramel: Sweetens the custard and creates the perfect caramel sauce.
- Brown sugar, 1/2 cup packed: Adds moisture and depth of flavor with its molasses notes.
- Vanilla extract, 1 teaspoon: Enhances all the warm spices and pumpkin flavors.
- Ground cinnamon, 1 teaspoon: Essential for that comforting fall spice profile.
- Ground nutmeg, 1/2 teaspoon: Adds a hint of nuttiness and warmth.
- Ground ginger, 1/4 teaspoon: Injects a subtle, zesty kick.
- Ground cloves, 1/4 teaspoon (optional): Provides aromatic depth—perfect for those who love extra spice.
- Salt, 1/4 teaspoon plus a pinch for caramel: Balances sweetness and intensifies flavor.
- Unsalted butter, 6 tablespoons cubed: For the decadent caramel sauce finish.
How to Make Pumpkin Bread Pudding with Caramel Sauce Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously to ensure the pudding doesn’t stick and can be served beautifully.
Step 2: Arrange the Bread Cubes
Spread your day-old bread cubes evenly across the bottom of the prepared dish. This bread base will soak up all the luscious pumpkin custard, creating the pudding’s luxurious texture.
Step 3: Whisk Together the Pumpkin Custard
In a large bowl, combine whole milk, heavy cream, canned pumpkin purée, eggs, granulated sugar, brown sugar, vanilla, and all the warm spices with a pinch of salt. Whisk until everything is totally blended and smooth – this spicy, creamy mixture is the heart and soul of your bread pudding.
Step 4: Combine Bread and Custard
Pour the pumpkin custard evenly over the bread cubes. Use a spoon to press the bread gently down, making sure every piece soaks up the custard goodness. Let it rest for 15-20 minutes so the bread fully absorbs that rich mixture—this step is key for perfect texture!
Step 5: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 40-45 minutes. You want the custard set and the top to turn a gorgeous golden brown. The aroma filling your kitchen at this point is nothing short of divine.
Step 6: Make the Decadent Caramel Sauce
While the pudding bakes, warm sugar over medium heat in a medium saucepan, stirring constantly until it melts and develops a deep amber color. Quickly add cubed butter and stir until melted. Carefully pour in heavy cream and stir until smooth and glossy—watch out for bubbling! Finish with a pinch of salt for that perfect balance of sweet and salty.
Step 7: Serve It Up Warm and Cozy
Once your pumpkin bread pudding comes out of the oven, let it cool slightly before drizzling generously with your homemade caramel sauce. Serve it warm for the ultimate comfort food experience.
How to Serve Pumpkin Bread Pudding with Caramel Sauce Recipe
Garnishes
A simple dollop of freshly whipped cream or a scoop of creamy vanilla ice cream complements this dish beautifully, adding extra creaminess and a cool contrast to the warm pudding and sauce.
Side Dishes
Because the pudding is rich and sweet, offering a light, fresh fruit salad alongside can be a lovely way to balance the meal, or even a cup of spiced tea to keep the fall vibe going strong.
Creative Ways to Present
For a festive touch, serve individual portions in ramekins and drizzle the caramel over just before serving. You can sprinkle chopped toasted pecans or a pinch of cinnamon on top for added texture and flair that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Cool your leftover pumpkin bread pudding completely before transferring to an airtight container. Stored in the refrigerator, it will stay fresh and flavorful for up to four days—perfect for sneaking a sweet treat anytime.
Freezing
If you want to save some for later, this pudding freezes beautifully. Wrap it tightly with plastic wrap and foil, then place in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Rewarm leftovers gently in the oven at 325°F (160°C) for about 15-20 minutes until heated through, or microwave individual servings for about 1-2 minutes. Don’t forget to add a fresh drizzle of caramel sauce when serving to revive that luscious flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! If you use fresh pumpkin, roast and puree it until smooth. Just make sure it’s well-drained so your custard doesn’t become too watery.
What kind of bread works best for this recipe?
Sturdier bread like French bread, challah, or brioche is ideal because they soak up the custard but don’t fall apart. Day-old bread is best as it holds its texture better.
Is the caramel sauce necessary?
The caramel sauce takes this dessert to the next level with its rich, buttery sweetness, but if you prefer, the bread pudding itself is delicious on its own or topped with whipped cream or ice cream.
Can I prepare this recipe ahead of time?
Yes, you can assemble the bread pudding the night before, cover it tightly, and refrigerate overnight. Just bake it fresh the next day for best results.
How can I make this recipe vegan?
To make a vegan version, substitute the milk and cream with plant-based alternatives like coconut milk, use flax eggs in place of eggs, and choose vegan bread. Keep in mind the caramel sauce will also need to be adapted accordingly.
Final Thoughts
This Pumpkin Bread Pudding with Caramel Sauce Recipe is a true fall favorite that combines familiar flavors with comforting textures in the most delightful way. Whether you’re serving it to family, guests, or simply treating yourself, it’s a dish that invites smiles, warm memories, and that cozy feeling only a homemade dessert can bring. Give it a try and watch it become a beloved staple in your home, season after season.
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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 Pumpkin Bread Pudding is a cozy, comforting dessert perfect for fall. Made with day-old bread soaked in a spiced pumpkin custard and baked until golden, it’s topped with an optional rich caramel sauce for extra decadence. Ideal for gatherings or a special treat, this bread pudding combines classic autumn flavors like cinnamon, nutmeg, and pumpkin with a luscious, creamy texture.
Ingredients
Bread Pudding
- 6 cups day-old bread cubes (French bread, challah, or brioche work well)
- 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 brown sugar, packed
- 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
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 day-old bread cubes evenly in the prepared baking dish to form the base of the pudding.
- Make the Pumpkin Custard: In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined to create a smooth custard mixture.
- Combine the Bread and Custard: Pour the pumpkin custard evenly over the bread cubes, pressing down gently with a spoon to ensure the bread absorbs the custard fully. Let it sit for 15-20 minutes to soak.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown and slightly crisp.
- Make the Caramel Sauce (Optional): In a medium saucepan, heat 1 cup granulated sugar over medium heat while stirring constantly until it melts and turns a deep amber color.
- Add Butter: Stir in the cubed unsalted butter until melted and fully combined with the caramelized sugar.
- Incorporate Cream: Slowly pour in 1/2 cup heavy cream while stirring continuously, being cautious as the mixture will bubble vigorously. Add a pinch of salt and stir to combine smoothly.
- Cool the Sauce: Remove the saucepan from heat and let the caramel sauce 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
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- The optional caramel sauce adds a rich contrast to the spiced pumpkin flavors.
- Allowing the bread to soak for 15-20 minutes ensures a moist and flavorful pudding.
- Use fresh spices for the best aromatic flavor.
- Leftover bread pudding can be refrigerated and gently reheated.
