# Components:
→ Bread & Custard
01 - 6 cups day-old brioche or challah, cut into 1-inch cubes
02 - 1 1/2 cups whole milk
03 - 1 cup heavy cream
04 - 1 cup pure pumpkin puree
05 - 4 large eggs
06 - 3/4 cup light brown sugar, packed
07 - 2 teaspoons vanilla extract
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/4 teaspoon ground cloves
12 - 1/4 teaspoon salt
→ Caramel Sauce
13 - 1 cup granulated sugar
14 - 1/4 cup water
15 - 4 tablespoons unsalted butter, cubed
16 - 1/2 cup heavy cream
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Distribute bread cubes evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together milk, heavy cream, pumpkin puree, eggs, packed brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and homogenous.
04 - Pour custard evenly over bread cubes. Press gently so bread absorbs custard thoroughly. Allow mixture to rest for 10 minutes.
05 - Bake for 40–45 minutes, or until pudding is fully set and top turns golden brown. Remove from oven and cool slightly.
06 - In a medium saucepan over medium heat, combine granulated sugar and water. Stir gently until sugar completely dissolves.
07 - Increase heat to medium-high. Without stirring, cook until syrup reaches a deep amber color, approximately 7–9 minutes.
08 - Carefully whisk in cubed butter until melted. Remove saucepan from heat and slowly whisk in heavy cream—the mixture will bubble vigorously. Incorporate vanilla extract and a pinch of salt; whisk until fully blended. Let the sauce cool slightly before serving.
09 - Cut the warm bread pudding into squares and generously drizzle with homemade caramel sauce.
