This Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is warm, cozy, and perfect for dessert. It’s easy to make, packed with simple ingredients, and topped with an easy caramel sauce. This pumpkin dish is guaranteed to be a favorite all year long!
We’re smack dab in the middle of fall and I’m loving it!
The cool weather, pumpkin spice lattes, cute fall decor, and all of the apple and pumpkin goodies that I can get my hands on…what could be better?
But, you know what? We’re only about a month away from Thanksgiving!
I know, I know…maybe I shouldn’t have brought this up just yet. But, this Pumpkin Bread Pudding with Brown Sugar Caramel Sauce made me think of serving this for a holiday dessert. And since Thanksgiving really isn’t too far off, this would be a great addition to your table.
Or for breakfast. Or dessert. For today. And tomorrow. Basically, all year long because it’s so good!
This Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is warm, cozy, and perfect for dessert. It’s easy to make, packed with simple ingredients, and topped with an easy caramel sauce. This pumpkin dish is guaranteed to be a favorite all year long!
If you’re a fan of bread puddings, then you’re in for a real treat! This dish is filled with the flavors of fall and all of that rich, pumpkin-y goodness. Plus, it’s like the perfect comfort dessert. Thick chunks of bread, coated in a sweet pumpkin custard, and then baked until perfection. It’s like biting into perfect, pumpkin-y pillows of flavor!
And that brown sugar caramel sauce…we can’t forget about that! Unlike traditional caramel sauces (like this Salted Caramel Sauce), this one can be whipped up and ready to go in less than five minutes. It’s sweet, decadent, and oh-so delicious when spooned warm over the bread pudding.
And I won’t tell if you dig in with just your spoon!
This Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is guaranteed to knock your socks off for dessert, or even for breakfast! It tastes great when reheated, and is delicious when served with a dollop (or three) of whipped cream.
And the best part? It can be prepped ahead of time, so all you have to do is to pop the bread pudding into the oven when you’re ready to go. Even the brown sugar caramel sauce…I usually make this a day ahead of time, let it cool, and then store in a glass jar in the fridge until ready to serve. Then, just pop it in the microwave and drizzle over that warm, gooey bread pudding.
So if you’re looking for that perfect Thanksgiving dish, are just in need of some pumpkin-y deliciousness, or have some leftover bread to use, this Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is guaranteed to be a household favorite!
Looking for more pumpkin desserts? I’ve got you covered!
Yields 8 servings
Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
This Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is warm, cozy, and perfect for dessert. It's easy to make, packed with simple ingredients, and topped with an easy caramel sauce. This pumpkin dish is guaranteed to be a favorite all year long!
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- About 6 cups of french bread cubes (cut into 1-inch cubes)
- 4 eggs
- 1/2 cup white sugar
- 1 1/4 cup milk, any kind (I used 2%)
- 1 cup pure pumpkin
- 3/4 cup heavy whipping cream
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small chunks
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons vanilla extract
Brown Sugar Caramel Sauce
Instructions
- Preheat oven to 350F. Lightly grease a 3-quart baking dish with non-stick cooking spray. Place bread cubes evenly in dish and set aside.
- In a large bowl, beat eggs and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
- Add pumpkin, heavy whipping cream, allspice, nutmeg, cloves, and salt. Beat until combined.
- Pour mixture evenly over bread cubes and lightly press down to ensure each piece is coated with mixture. Let stand for about 8-10 minutes, or until bread has soaked up most of the liquid.
- Sprinkle 1/4 cup butter chunks evenly over bread mixture.
- Bake for 30-32 minutes, or until set and edges are slightly browned.
- Remove from oven and let cool.
- To make caramel sauce, melt butter over medium in a small saucepan.
- Add brown sugar and heavy whipping cream and whisk until sugar is completely dissolved, about 1-2 minutes.
- Remove from heat and stir in vanilla extract.
- Spoon warm sauce over bread pudding.
- Enjoy!
Notes
The bread pudding can be prepped and refrigerated for up to one day in advance before baking.
The brown sugar caramel sauce can be made up to two days ahead of time and then refrigerated.
From Better Homes and Gardens - Fall Baking 2015
7.8.1.2
454
https://www.pumpkinnspice.com/pumpkin-bread-pudding-brown-sugar-caramel-sauce/
annie@ciaochowbambina says 
Gayle says 