Description
This Pumpkin Bread Pudding with Caramel is a cozy, fall-inspired dessert featuring day-old brioche soaked in a spiced pumpkin custard, baked to golden perfection, and topped with a rich homemade caramel sauce. The combination of warm spices and velvety caramel makes it an irresistible treat perfect for holiday gatherings or comforting family desserts.
Ingredients
Scale
Bread Pudding
- 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
Caramel Sauce
- 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
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or a nonstick spray to ensure the pudding doesn’t stick.
- Arrange Bread Cubes: Spread the 1-inch cubes of day-old brioche or challah evenly in the prepared baking dish, creating a uniform layer.
- Mix Pumpkin Custard: In a large mixing bowl, whisk together whole milk, heavy cream, pumpkin puree, eggs, packed light brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk until the custard mixture is smooth and homogenous.
- Combine Custard and Bread: Pour the pumpkin custard evenly over the bread cubes in the baking dish. Gently press down so the bread absorbs the custard thoroughly. Let the mixture rest for about 10 minutes to soak.
- Bake Bread Pudding: Place the baking dish into the preheated oven and bake for 40 to 45 minutes until the pudding is fully set and the top is golden brown. Remove from the oven and allow to cool slightly.
- Prepare Caramel Base: In a medium saucepan over medium heat, combine granulated sugar and water. Stir gently until the sugar fully dissolves.
- Develop Caramel Color: Increase heat to medium-high and cook the sugar syrup without stirring until it reaches a deep amber color, approximately 7 to 9 minutes. This step is key to developing a rich caramel flavor.
- Finish Caramel Sauce: Carefully whisk in the cubed unsalted butter until melted. Remove the saucepan from heat and slowly whisk in the heavy cream—the mixture will bubble vigorously, so add it carefully. Stir in vanilla extract and a pinch of salt and whisk until fully blended. Let the sauce cool slightly before serving.
- Serve: Cut the warm pumpkin bread pudding into squares and generously drizzle with the homemade caramel sauce. Serve immediately to enjoy the warm, comforting flavors.
Notes
- Day-old brioche or challah works best because it soaks up the custard without becoming mushy.
- Allowing the bread to soak for 10 minutes ensures the custard penetrates deeply for a moist pudding.
- Be cautious when making caramel; do not stir once the sugar is boiling to prevent crystallization.
- The caramel sauce can be made ahead and gently reheated before serving.
- For a dairy-free version, substitute coconut milk and coconut cream, and use nondairy butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread pudding, caramel sauce, fall dessert, holiday dessert, baked pudding, pumpkin puree dessert
