Name: Pumpkin Bread Pudding with Caramel Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 cups day-old brioche or challah, cut into 1-inch cubes; 1 1/2 cups whole milk; 1 cup heavy cream; 1 cup pure pumpkin puree; 4 large eggs; 3/4 cup light brown sugar, packed; 2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup granulated sugar; 1/4 cup water; 4 tablespoons unsalted butter, cubed; 1/2 cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt

Ingredients

6 cups day-old brioche or challah, cut into 1-inch cubes

1 1/2 cups whole milk

1 cup heavy cream

1 cup pure pumpkin puree

4 large eggs

3/4 cup light brown sugar, packed

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup granulated sugar

1/4 cup water

4 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F. Generously grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Arrange the brioche or challah cubes evenly in the prepared baking dish.

Step 3: In a large mixing bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, packed brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.

Step 4: Pour the pumpkin custard evenly over the bread cubes. Press gently so the bread absorbs the custard thoroughly. Let the mixture rest for 10 minutes.

Step 5: Bake the bread pudding for 40–45 minutes, or until it is fully set and the top turns golden brown. Remove from the oven and allow it to cool slightly.

Step 6: To make the caramel sauce, combine the granulated sugar and water in a medium saucepan over medium heat. Stir gently until the sugar completely dissolves.

Step 7: Increase the heat to medium-high and cook the syrup without stirring until it turns a deep amber color, about 7–9 minutes.

Step 8: Carefully whisk in the cubed butter until melted. Remove the saucepan from the heat and slowly whisk in the heavy cream, noting that the mixture will bubble vigorously. Stir in the vanilla extract and a pinch of salt until smooth.

Step 9: Let the caramel sauce cool slightly before serving.

Step 10: Cut the warm bread pudding into squares and generously drizzle with the homemade caramel sauce. Serve immediately and enjoy.

Tips & Variations

Use day-old bread to ensure it soaks up the custard well without becoming mushy.

Substitute the pumpkin puree with sweet potato puree for a different flavor twist.

Add chopped pecans or walnuts in the custard for a delightful crunch.

For extra richness, sprinkle some toasted cinnamon sugar on top before baking.

FAQs

Can I use a different type of bread?

Yes, brioche or challah work best for their rich texture, but you can also use other sturdy breads like French bread or sourdough. Just avoid very soft or pre-sliced sandwich bread.

How do I prevent the caramel from burning?

Watch the sugar closely as it cooks and avoid stirring once it starts to boil. Swirl the pan gently if needed, and remove it from heat as soon as it reaches a deep amber color to prevent overcooking.