Introduction
Pumpkin Bread Pudding with Caramel Sauce is the definition of cozy indulgence. This dessert takes the classic bread pudding and transforms it into a fall favorite with the addition of pumpkin purée, warm spices, and a luscious drizzle of homemade caramel sauce. The bread cubes soak up a rich custard flavored with pumpkin, cinnamon, nutmeg, and cloves, then bake into a soft, custardy interior with a golden, slightly crisp top. The finishing touch — sweet, buttery caramel sauce — makes it irresistible.
This dish is perfect for autumn holidays, festive gatherings, or anytime you want to impress guests with a dessert that’s as comforting as it is decadent.
Why I Love This Recipe
I love this recipe because it combines everything I adore about fall baking into one dish: pumpkin, warm spices, and caramel. It’s a dessert that feels rustic yet elegant, making it just as suitable for a casual Sunday dinner as it is for Thanksgiving. The custard-soaked bread has an almost soufflé-like creaminess, while the caramel drizzle adds richness and depth. Best of all, it’s surprisingly easy to make — especially since it can be prepped ahead.
Why It’s a Must-Try Dish
- Seasonal Delight: Perfectly captures the flavors of fall.
- Comforting & Elegant: A homestyle dessert with a gourmet touch.
- Crowd-Pleaser: Always a hit at gatherings and holidays.
- Flexible: Can be made with different breads, add-ins, or toppings.
- Make-Ahead Friendly: Tastes even better when baked the day before.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 50–55 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 8–10
- Calories per Serving: ~320–380 kcal
- Cuisine: American
- Course: Dessert
Ingredients
For the Bread Pudding
- 6 cups day-old bread (brioche, challah, or French bread), cubed
- 1 ½ cups whole milk (or half-and-half for richer flavor)
- 1 cup heavy cream
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- Pinch of salt
Simple Cooking Directions
- Whisk pumpkin custard mixture.
- Pour over cubed bread and let soak.
- Bake until golden and set.
- Prepare caramel sauce and drizzle before serving.
Step-by-Step Preparation
Step 1: Prepare the Bread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Place cubed bread into the dish.
Step 2: Make the Custard
- In a large bowl, whisk together milk, cream, pumpkin purée, brown sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt.
Step 3: Assemble and Soak
- Pour custard mixture over the bread.
- Press bread gently to soak evenly.
- Let rest for 15 minutes (or refrigerate overnight for deeper flavor).
Step 4: Bake
- Bake uncovered for 45–50 minutes, until the center is set and the top is golden.
Step 5: Make the Caramel Sauce
- In a saucepan, heat sugar over medium heat until melted and amber-colored.
- Stir in butter until melted.
- Slowly whisk in cream and a pinch of salt.
- Simmer 1–2 minutes, then remove from heat.
Step 6: Serve
- Drizzle caramel sauce generously over warm bread pudding.
How to Serve
- Serve warm with caramel sauce poured on top.
- Optional: add whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Garnish with candied pecans or a sprinkle of cinnamon for presentation.
Additional Recipe Tips
- Day-old bread works best: It soaks up custard without turning mushy.
- Overnight soak: Enhances flavor and texture.
- Caramel shortcut: Store-bought caramel works if you’re short on time.
- Texture check: Center should be set but still soft — not dry.
Variations
- Pecan Pumpkin Bread Pudding: Add ½ cup chopped pecans for crunch.
- Chocolate Twist: Stir in ½ cup chocolate chips.
- Bourbon Caramel Sauce: Add 1 tablespoon bourbon for depth.
- Gluten-Free: Use gluten-free bread.
- Dairy-Free: Use coconut milk and dairy-free cream.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze (without caramel) for up to 2 months. Thaw overnight in fridge.
- Reheating: Warm in oven at 325°F (165°C) for 10–15 minutes.
Special Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Saucepan (for caramel)
- Wooden spoon or heat-safe spatula
Conclusion
Pumpkin Bread Pudding with Caramel Sauce is the perfect marriage of rustic comfort and holiday indulgence. The pumpkin-spice custard-soaked bread delivers warmth in every bite, while the golden caramel drizzle takes it over the top. Whether served for a family dinner, Thanksgiving dessert, or just a chilly autumn evening treat, this dish is guaranteed to impress.
Pumpkin Bread Pudding with Caramel Sauce
Description
Pumpkin Bread Pudding with Caramel Sauce is the definition of cozy indulgence. This dessert takes the classic bread pudding and transforms it into a fall favorite with the addition of pumpkin purée, warm spices, and a luscious drizzle of homemade caramel sauce.
Ingredients
For the Bread Pudding
For the Caramel Sauce
Instructions
-
Step 1: Prepare the Bread : Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Place cubed bread into the dish.
-
Step 2: Make the Custard : In a large bowl, whisk together milk, cream, pumpkin purée, brown sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt.
-
Step 3: Assemble and Soak : Pour custard mixture over the bread. Press bread gently to soak evenly. Let rest for 15 minutes (or refrigerate overnight for deeper flavor).
-
Step 4: Bake : Bake uncovered for 45–50 minutes, until the center is set and the top is golden.
-
Step 5: Make the Caramel Sauce : In a saucepan, heat sugar over medium heat until melted and amber-colored. Stir in butter until melted. Slowly whisk in cream and a pinch of salt. Simmer 1–2 minutes, then remove from heat.
-
Step 6: Serve : Drizzle caramel sauce generously over warm bread pudding.
