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
Scale
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.
