Description
Pumpkin Bread Pudding is a comforting and indulgent dessert that’s perfect for fall and holiday gatherings. Combining day-old bread with a rich pumpkin custard and warm spices, this dish is topped with an optional homemade caramel sauce for an extra touch of sweetness.
Ingredients
Scale
For the Bread Pudding:
- 6 cups day-old bread cubes (French bread, challah, or brioche work well)
- 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
For the 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). Grease a 9×13-inch baking dish.
- Prepare the Bread: Spread the bread cubes evenly in the prepared baking dish.
- 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 well combined.
- Combine the Bread and Custard: Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently with a spoon to ensure the bread is fully soaked. Let it sit for about 15-20 minutes to allow the bread to absorb the custard.
- Bake the Bread Pudding: Bake the bread pudding in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
- Make the Caramel Sauce (Optional):
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add the cubed butter, stirring until melted and combined with the sugar.
- Slowly pour in the heavy cream, stirring until smooth. Be careful as the mixture may bubble up. Add a pinch of salt and stir.
- Remove from heat and let the caramel sauce cool slightly.
- Serve: Drizzle the Pumpkin Bread Pudding with caramel sauce (if using) and serve warm. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream!
Notes
- Bread: Day-old bread is ideal because it absorbs the custard better. Fresh bread can be used but may not soak up the custard as effectively.
- Spices: Adjust spices to taste. You can add more cinnamon or nutmeg based on your preference.
- Caramel Sauce: While optional, the homemade caramel sauce adds a delightful sweetness and extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 35g
- Sodium: 140
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1 g
- Protein: 5g
- Cholesterol: 105mg