If you love cozy, comforting desserts that celebrate the flavors of fall, you are going to adore this Pumpkin Bread Pudding with Caramel Sauce Recipe. It takes humble, day-old bread and transforms it into a luscious, spiced custard treat that’s rich and velvety in every bite. Finished with a homemade caramel sauce that’s silky and buttery, this dish offers the perfect balance of warm spices and sweet indulgence. Whether you’re making it for family, holiday guests, or simply to treat yourself, this recipe brings a nostalgic, welcoming vibe to any table.
Ingredients You’ll Need
All the ingredients in this pumpkin bread pudding are straightforward and essential, each bringing a special element to the final dish. From the texture of the bread to the creamy, spiced custard and luscious caramel sauce, every component works together to create an irresistible dessert.
- Day-old bread cubes (6 cups): Using day-old French bread, challah, or brioche ensures the pudding absorbs the custard perfectly without becoming too mushy.
- Whole milk (1 1/2 cups): Adds creaminess and richness to the custard base.
- Heavy cream (1 cup for custard + 1/2 cup for caramel): Gives a velvety texture and adds indulgence to both the pudding and the sauce.
- Canned pumpkin purée (1 cup): Brings that iconic fall flavor with moisture and sweetness, as well as a beautiful orange hue.
- Large eggs (3): Essential for setting the custard and giving the bread pudding its soft, custardy texture.
- Granulated sugar (1/2 cup for custard + 1 cup for caramel): Sweetens the pudding and creates the base for a rich caramel sauce.
- Brown sugar, packed (1/2 cup): Adds depth with its molasses-like flavor, complementing the spices perfectly.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, adding warmth and complexity.
- Ground cinnamon (1 teaspoon): A classic spice that brings warmth and a familiar autumn scent.
- Ground nutmeg (1/2 teaspoon): Offers a gentle, nutty spice that balances the cinnamon.
- Ground ginger (1/4 teaspoon): Adds a subtle kick and brightness to the spice mix.
- Ground cloves (1/4 teaspoon, optional): An optional spice that contributes an intense, aromatic note.
- Salt (1/4 teaspoon in custard + pinch in caramel): Enhances all the flavors and balances the sweetness.
- Unsalted butter (6 tablespoons, cubed): Vital for the caramel sauce, adding richness and a silky mouthfeel.
How to Make Pumpkin Bread Pudding with Caramel Sauce Recipe
Step 1: Prepare Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish to ensure your pudding doesn’t stick and comes out perfectly every time. Spread your day-old bread cubes evenly in the dish for an even soak and bake.
Step 2: Whisk Together the Custard Mixture
In a large bowl, combine the milk, heavy cream, pumpkin purée, eggs, both sugars, vanilla, and spices with a pinch of salt until everything is fully incorporated. This custard will infuse the bread with unforgettable flavor and provide that perfect custardy texture.
Step 3: Soak the Bread Cubes
Pour the pumpkin custard evenly over the bread cubes, pressing gently with the back of a spoon or your hands to help the bread absorb all the goodness. Let it sit for 15 to 20 minutes—it’s a crucial step that ensures every bite is moist and flavorful.
Step 4: Bake the Pudding
Pop the dish into your preheated oven and bake for 40-45 minutes, or until the custard is set and the top turns a beautiful golden brown. Your kitchen will start to smell just like autumn, and you’ll know the magic is happening.
Step 5: Make the Silky Caramel Sauce
While the pudding bakes, prepare your caramel sauce. Heat 1 cup granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. Then whisk in the cubed butter until melted and smooth.
Step 6: Finish the Caramel Sauce
Carefully add the 1/2 cup of heavy cream to the sugar and butter mixture, stirring continuously (beware, it may bubble vigorously). Add a pinch of salt and mix until the sauce is silky and rich. Remove from heat and let it cool slightly so it thickens just right.
Step 7: Serve with a Drizzle
Once the bread pudding is out of the oven and slightly cooled, drizzle it generously with your homemade caramel sauce. This finishing touch elevates the dessert to true showstopper status.
How to Serve Pumpkin Bread Pudding with Caramel Sauce Recipe
Garnishes
Enhance your pumpkin bread pudding by topping it with whipped cream or a scoop of vanilla ice cream—each adds a creamy contrast that balances the warm spices and rich caramel. You can also sprinkle toasted pecans or chopped walnuts for a delightful crunch and nutty flair.
Side Dishes
This dish works beautifully on its own, but if you’d like to pair it, consider serving it alongside a cup of hot coffee or chai tea, which complement the spices wonderfully. Light salads or roasted autumn vegetables make a nice contrast for a complete meal when serving this as a dessert after dinner.
Creative Ways to Present
For a festive touch, serve individual portions in mini ramekins or mason jars, drizzled with caramel and garnished with cinnamon sticks or fresh mint. Another fun idea is to layer the bread pudding with caramel and whipped cream in clear glasses for an elegant parfait-style dessert.
Make Ahead and Storage
Storing Leftovers
Simply cover your leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate. Pumpkin bread pudding stays delicious for up to 3 days, allowing you to enjoy those cozy flavors even after the big meal.
Freezing
You can freeze pumpkin bread pudding in a well-sealed container for up to two months. To avoid sogginess, it’s best to freeze it before baking. When ready to eat, thaw overnight in the fridge before baking and preparing the caramel sauce fresh.
Reheating
Warm up portions in the microwave or oven to bring back that fresh-baked feeling. In the oven, cover the pudding with foil and bake at 325°F (160°C) until heated through, about 15-20 minutes. Add fresh caramel sauce and toppings before serving to brighten it up.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If using fresh pumpkin, roast it until soft and puree in a blender. Make sure to strain excess moisture for the right texture in the bread pudding.
Is it okay to use gluten-free bread for this recipe?
Gluten-free bread can work, but choose a sturdy bread that won’t fall apart when soaked. The texture might differ slightly, but the flavors will still shine.
Can I prepare the caramel sauce ahead of time?
Yes, you can make the caramel sauce a day in advance and store it in the refrigerator. Reheat gently on the stove or microwave while stirring before drizzling over your pudding.
What if I don’t have all the spices on hand?
While the spice mix adds authentic fall flavor, you can reduce the spices to just cinnamon or a pumpkin spice blend if that’s what you have. It will still be delicious!
Can I make this recipe dairy-free?
To make it dairy-free, substitute the milk and cream with plant-based alternatives like coconut milk or almond milk, and use dairy-free butter for the caramel. The taste and texture will be slightly different but still very tasty.
Final Thoughts
There is something truly magical about the Pumpkin Bread Pudding with Caramel Sauce Recipe, and I promise once you make it, it will be one of those dishes you reach for again and again in the cooler months. It’s easy enough for a weeknight treat but elegant enough to impress guests. So gather your ingredients, embrace those warm spices, and let this show-stopping dessert bring a little extra joy to your table this season!
Print
Pumpkin Bread Pudding with Caramel Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Pumpkin Bread Pudding combines day-old bread soaked in a rich pumpkin custard, spiced with warm cinnamon, nutmeg, and ginger, then baked to golden perfection. Topped with a luscious homemade caramel sauce, it makes for a perfect autumnal dessert that is both creamy and indulgent.
Ingredients
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
Caramel Sauce (Optional)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Preheat & Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Spread the day-old bread cubes evenly in the prepared baking dish for even soaking and baking.
- Mix Pumpkin Custard: In a large bowl, whisk together whole milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth and well combined.
- Soak Bread in Custard: Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Press down gently with a spoon to ensure all bread cubes absorb the custard. Allow it to sit for about 15-20 minutes for maximum absorption.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown.
- Prepare Caramel Sauce (Optional): In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts into a deep amber color.
- Add Butter: Stir in the cubed unsalted butter, continuing to stir until fully melted and incorporated with the caramelized sugar.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture will bubble vigorously. Add a pinch of salt and stir until smooth.
- Cool Caramel Sauce: Remove the saucepan from heat and let the caramel sauce cool slightly to thicken.
- Serve: Drizzle the warm pumpkin bread pudding with the caramel sauce if desired. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Using day-old bread helps the cubes absorb the custard better without becoming too mushy.
- You can substitute the pumpkin purée with sweet potato purée for a different flavor twist.
- The cloves are optional; omit if you prefer a milder spice profile.
- Letting the custard soak for 15-20 minutes before baking ensures a moist and well-textured pudding.
- If you want a dairy-free version, substitute milk and cream with plant-based alternatives but note the texture may vary.
- Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated.
- The caramel sauce is optional but adds a rich, sweet contrast that complements the spiced pumpkin perfectly.
