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
Scale
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.
