If you’re looking for a cozy, comforting dessert that really captures the essence of fall, then this Pumpkin Bread Pudding with Caramel Sauce Recipe is exactly what you need. Imagine cubes of day-old bread soaking luxuriously in a spiced pumpkin custard, baked to golden perfection, and then drizzled with a silky, homemade caramel sauce that adds just the right amount of sweetness. It’s a brilliant way to transform simple pantry staples into a festive treat that everyone will rave about. Let me take you through every step to make this unforgettable dish shine in your kitchen.
Ingredients You’ll Need
These ingredients might look simple, but each one is essential in building the layered flavors and silkiness that make this pudding a star. From the choice of bread to the warming spices, every component plays a vital role in texture, taste, and that gorgeous color.
- Day-old bread cubes (6 cups): Using slightly stale bread like French, challah, or brioche helps absorb the custard without turning mushy.
- Whole milk (1 1/2 cups): Adds creaminess that balances the richness of the heavy cream.
- Heavy cream (1 cup plus 1/2 cup for sauce): Essential for a luscious custard and smooth, rich caramel sauce.
- Canned pumpkin purée (1 cup): Brings vibrant color, moisture, and that unmistakable pumpkin flavor.
- Large eggs (3): The foundation for the custard, helping it set perfectly while adding structure.
- Granulated sugar (1/2 cup plus 1 cup for sauce): Sweetens the custard gently and caramelizes beautifully for the sauce.
- Brown sugar, packed (1/2 cup): Adds depth with its molasses notes, elevating the warm spices.
- Vanilla extract (1 teaspoon): Enhances the overall flavor by rounding out the spices and pumpkin.
- Ground cinnamon (1 teaspoon): The quintessential warming spice for fall desserts.
- Ground nutmeg (1/2 teaspoon): Adds a subtle nutty aroma that complements the pumpkin.
- Ground ginger (1/4 teaspoon): Brings a mild zing to cut through the sweetness.
- Ground cloves (1/4 teaspoon, optional): For those who love a bit more spice complexity.
- Salt (1/4 teaspoon plus a pinch for sauce): Enhances all flavors and balances the sweetness in both pudding and caramel.
- Unsalted butter (6 tablespoons, cubed): Creates a velvety texture in the caramel sauce and keeps it from being too sweet.
How to Make Pumpkin Bread Pudding with Caramel Sauce Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish lightly ensures your bread pudding will come out cleanly and provides a non-stick surface for that gorgeous golden crust to form.
Step 2: Arrange the Bread Cubes
Spread your bread cubes evenly across the greased baking dish. This even layer helps the custard to soak uniformly, giving you consistent flavor and texture in every bite.
Step 3: Whisk Together the Pumpkin Custard
In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves if using, and the salt until everything is thoroughly combined. This custard mixture will infuse the bread with all the wonderful pumpkin and spice flavors once poured in.
Step 4: Soak the Bread Cubes
Pour the pumpkin custard evenly over the bread cubes, pressing down gently to ensure every cube absorbs the custard. Letting it sit for about 15–20 minutes is key—it allows the flavors to meld and the texture to get just right before baking.
Step 5: Bake Until Golden and Set
Place the dish into your preheated oven and bake for about 40–45 minutes, or until the custard has set and the top has a beautiful golden-brown color. A quick toothpick test should come out clean, confirming it’s perfectly cooked through.
Step 6: Prepare the Caramel Sauce
This is the magic touch of the Pumpkin Bread Pudding with Caramel Sauce Recipe. In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Add the cubed butter and stir until fully melted. Slowly pour in 1/2 cup heavy cream while stirring; be careful as it bubbles up. Stir in a pinch of salt, then remove from heat and let cool slightly.
Step 7: Serve Warm with Caramel Drizzle
Once baked, drizzle the warm bread pudding generously with your caramel sauce. This contrast of warm spices and sweet, buttery caramel creates a truly irresistible dessert experience.
How to Serve Pumpkin Bread Pudding with Caramel Sauce Recipe
Garnishes
Topping your pumpkin bread pudding with a dollop of lightly whipped cream or a scoop of creamy vanilla ice cream brings a cool, smooth counterbalance to the warm, spiced custard and caramel sauce. Toasted pecans or a sprinkle of cinnamon on top add a lovely textural crunch and extra aroma.
Side Dishes
This dish shines as a decadent dessert but pairs beautifully with warm drinks like spiced chai tea, a cup of hot coffee, or even mulled wine for an evening treat. Its richness can also complement lighter, fresh fruit salads if serving at a brunch or holiday table.
Creative Ways to Present
For entertaining, try serving portions in individual ramekins topped with caramel sauce and a sprig of fresh mint or a dusting of pumpkin pie spice. You can also serve it warm in a spectacular bread bowl for an impressive centerpiece that invites everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pumpkin bread pudding tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for 3 to 4 days, making it a perfect make-ahead dessert for busy weeks.
Freezing
If you want to keep it longer, pumpkin bread pudding freezes quite well. Wrap portions individually or cover the whole dish securely in foil and place in an airtight container before freezing for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
For best results, reheat in a preheated oven at 325°F (160°C) for about 15–20 minutes until warmed through. You can also microwave individual servings, but the oven will help maintain that delightful crisp top and creamy inside texture.
FAQs
Can I use a different type of bread for the pudding?
Absolutely! French bread, challah, or brioche are ideal because they soak up the custard well without falling apart, but sturdy sandwich bread can work in a pinch. Just avoid overly dense or very soft bread to get the best texture.
Is canned pumpkin the best choice for this recipe?
Canned pumpkin purée provides consistent moisture and flavor, making it convenient and reliable. You can use homemade pumpkin purée if you prefer, just ensure it’s smooth and not watery for the best pudding texture.
Can I prepare the Pumpkin Bread Pudding with Caramel Sauce Recipe ahead of time?
Yes! You can assemble the bread pudding the night before and refrigerate it, then bake it the next day. The flavors actually deepen after sitting, making it even more delicious.
Is the caramel sauce necessary?
Not strictly, but it absolutely elevates the dessert to the next level. The buttery caramel adds sweetness and a rich contrast to the spicy pumpkin custard that’s simply divine.
How do I make this recipe dairy-free or vegan?
For a dairy-free version, substitute plant-based milk and cream alternatives and use a vegan butter for the caramel sauce. For eggs, you could experiment with flax or chia egg replacements, but the custard texture may be a bit different.
Final Thoughts
Making this Pumpkin Bread Pudding with Caramel Sauce Recipe is like wrapping yourself in a warm, flavorful hug that tastes like autumn in every bite. It’s surprisingly simple to prepare but rich in layers of texture and sweetness that will impress family and friends. Give it a try for your next fall gathering or cozy night at home—you might just find it becomes your new seasonal favorite.
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Pumpkin Bread Pudding with Caramel Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Bread Pudding is a warm, comforting dessert made with day-old bread soaked in a rich pumpkin custard and baked to perfection. Enhanced with spices like cinnamon, nutmeg, and cloves, it is finished with an optional homemade caramel sauce for extra indulgence. Perfect for fall or holiday gatherings, it’s best served warm with whipped cream or vanilla ice cream.
Ingredients
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 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 create an even base for soaking.
- 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 the Bread and Custard: Pour the pumpkin custard mixture evenly over the bread cubes, gently pressing down with a spoon to ensure all the bread is soaked. Let it sit for about 15-20 minutes to allow the bread to absorb the custard thoroughly.
- Bake the Bread Pudding: Place the baking dish in the preheated oven. Bake for 40-45 minutes or until the custard is set and the top is nicely golden brown.
- Make the Caramel Sauce (Optional): In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color. Add the cubed butter and stir until melted and combined.
- Add Cream to Caramel: Carefully pour in the heavy cream while stirring continuously; the mixture may bubble vigorously. Add a pinch of salt and stir until smooth.
- Cool the Caramel Sauce: Remove the caramel sauce from heat and let it cool slightly to thicken.
- Serve: Drizzle the warm pumpkin bread pudding with the caramel sauce if using. Serve it warm, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Using day-old bread works best as it soaks up the custard without becoming too mushy.
- Feel free to substitute the pumpkin purée with sweet potato purée for a different twist.
- The caramel sauce is optional but adds a rich, sweet finish to the dessert.
- Letting the bread soak for 15-20 minutes is key to achieving a moist, custardy texture.
- For extra flavor, add chopped nuts or dried cranberries to the bread mixture before baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
