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–+ servings
pumpkin bread pudding in a white bowl with a dollop of whipped cream

Pumpkin Bread Pudding with Brown Sugar Caramel Sauce

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This Pumpkin Bread Pudding with Brown Sugar Caramel Sauce is warm, cozy, and perfect for dessert or breakfast. It's easy to make, packed with simple ingredients, and topped with an easy caramel sauce. While great for the holidays, this pumpkin dish is guaranteed to be a favorite all year long!
Course Dessert
Cuisine American
Keyword caramel, dessert, pumpkin, pumpkin dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 431
Author Gayle

Ingredients

Pumpkin Bread Pudding

  • 6 cups french bread cubes cut into 1-inch cubes
  • 4 eggs
  • ½ cup granulated sugar
  • 1¼ cup milk any kind (I used 2%)
  • 1 cup pure pumpkin
  • ¾ cup heavy whipping cream
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup unsalted butter cut into small chunks

Brown Sugar Caramel Sauce

  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup heavy whipping cream
  • 2 tablespoons vanilla bean paste or vanilla extract

Instructions

For the Pumpkin Bread Pudding

  • Preheat oven to 350°F. 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 the dish is set and edges are slightly browned. Remove from oven and let cool.

For the Brown Sugar Caramel Sauce

  • Melt butter over medium heat 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.

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

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 32g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 172mg | Sodium: 140mg | Potassium: 189mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5915IU | Vitamin C: 1.4mg | Calcium: 99mg | Iron: 0.9mg