Save This Pumpkin Bread Pudding with Caramel Sauce fills the house with warm spices and sweet, baked pumpkin every autumn. Cubes of tender brioche soak up a rich pumpkin custard before baking to golden comfort. Every bite is finished off with a velvety caramel drizzle for the ultimate fall dessert.
I made this for a family Thanksgiving once, and my niece insisted it tasted like pumpkin pie collided with the best French toast. Now it is the dessert everyone hopes for when the weather cools down.
Ingredients
- Brioche or challah: offers richness and soaks beautifully without falling apart Look for day old with a little dryness for best texture
- Whole milk: keeps custard smooth and creamy Use the freshest you can
- Heavy cream: gives a luscious mouthfeel and full flavor
- Pumpkin puree: provides autumnal body and deep color Always check for 100 percent pure pumpkin not pumpkin pie filling
- Eggs: bind the custard and give it lift Choose large and fresh for best results
- Light brown sugar: melts and caramelizes with warming notes Make sure it is packed for accurate measurement
- Vanilla extract: deepens spice and sweet notes Use pure vanilla if possible for best flavor
- Cinnamon, nutmeg, ginger, cloves: classic blend for pumpkin pie warmth Use ground and choose fresh jars for boldness
- Salt: balances sweetness and enhances flavor Flakes or fine salt both work
- For the caramel sauce: choose high quality granulated sugar and unsalted butter Use fresh heavy cream and pure vanilla to keep the sauce smooth and flavorful
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Grease a nine by thirteen inch baking dish thoroughly to prevent sticking and give golden edges
- Layer Bread:
- Scatter the bread cubes evenly in the greased pan Arrange so there is a gentle pile with plenty of space for custard to fill in
- Mix the Custard:
- In a large bowl whisk together milk cream pumpkin puree eggs brown sugar vanilla cinnamon nutmeg ginger cloves and salt Continue whisking until the mixture is completely smooth with no egg streaks
- Soak the Bread:
- Pour the pumpkin custard steadily over the bread cubes making sure all corners are covered Press the bread gently downward with a spatula or clean hands so it soaks up the liquid Let this sit undisturbed for at least ten minutes The bread will plump up as it drinks in the custard
- Bake the Pudding:
- Place the pan in your preheated oven Bake for forty to forty five minutes The pudding is ready when the custard is set and the top turns golden brown If you gently press the center it should bounce back softly but not feel wet Remove from oven and let it cool slightly
- Make the Caramel Sauce:
- While the pudding bakes set a medium saucepan over medium heat Add sugar and water Stir just until the sugar dissolves You do not want to stir after that or you risk crystallization
- Caramelize the Sugar:
- Increase heat to medium high As the mixture boils watch closely The sugar will color at the edges first After seven to nine minutes it should turn a deep amber Immediately move to the next step to avoid burning
- Finish the Sauce:
- Carefully whisk in the cubed butter It will foam up Remove from the stove and gradually add in heavy cream be ready for bubbling Once calm whisk in vanilla and a pinch of salt Let it cool a few minutes before using
- Serve:
- Cut the warm pudding into squares or scoop with a large spoon Drizzle with plenty of fresh caramel sauce
Save My favorite ingredient by far is the pumpkin puree It gives a deep earthy base that works magic with the cinnamon and spices My mom used to sneak me an extra spoonful of warm caramel when I helped drizzle it over the top
Storage Tips
Once the pudding has cooled cover tightly and refrigerate It will stay moist for three days To serve rewarm portions gently in the microwave or oven using a foil tent so the top stays soft Caramel sauce can be reheated in a saucepan or the microwave and poured over just before serving
Ingredient Substitutions
If you do not have brioche or challah use any soft enriched bread like soft French bread For the dairy switch in half and half or even evaporated milk for a slightly lighter version If you want a nutty crunch sprinkle chopped pecans or walnuts onto the bread before pouring on the custard
Serving Suggestions
Add a scoop of vanilla ice cream or a swirl of whipped cream on top right before serving For extra holiday flair sprinkle cinnamon or shaved chocolate over each portion This dessert is lovely warm or at room temperature making it easy to bring to gatherings
Cultural and Historical Context
Bread pudding dates back centuries as a resourceful way to use leftover bread Using pumpkin and spices is an American twist inspired by traditional pumpkin pie This version captures the essence of fall holidays and comfort food at its best
Seasonal Adaptations
In winter add a handful of dried cranberries to the bread mix For spring try swapping the pumpkin for mashed sweet potato Late summer peaches or apples can be added for fruity contrast
Success Stories
A friend once adapted this for a Friendsgiving with gluten free bread shaping it into individual ramekins Everyone was amazed you could not tell the difference Another time I doubled it for a potluck and the pan came home clean Every time it is made my family promises to save a little for breakfast
Freezer Meal Conversion
Wrap portions of fully cooled pudding in plastic wrap then foil Freeze for up to two months Thaw overnight in the fridge and refresh in the oven Caramel sauce can be frozen in a small container and rewarmed to drizzle
Save Serve a warm slice with caramel for a sweet autumn treat It is always requested at our holiday table
Recipe FAQ
- → What type of bread is best for this dessert?
Day-old brioche or challah are ideal choices, as their soft, rich texture absorbs the pumpkin custard without getting mushy.
- → Can I prepare the caramel sauce ahead of time?
Yes, the caramel sauce can be made in advance and refrigerated. Gently rewarm before drizzling over the pudding.
- → How can I enhance the flavor further?
Add chopped toasted pecans or walnuts to the bread mixture, or finish with vanilla ice cream or whipped cream.
- → Is this dessert suitable for vegetarians?
Yes, it contains dairy and eggs but does not include meat or gelatin, making it vegetarian-friendly.
- → Are there any allergen concerns?
This dessert contains eggs, milk, and wheat, and may contain nuts if added. Check ingredients for additional allergens if needed.
- → Can half-and-half replace heavy cream?
Half-and-half is a suitable alternative to heavy cream in both the custard and caramel sauce for a lighter flavor.