Description
This Pumpkin Bread Pudding with Caramel Sauce is a warm, comforting dessert perfect for fall. Made with rich brioche or challah bread soaked in a spiced pumpkin custard, then baked until golden and topped with a luscious homemade caramel sauce, it’s a delightful treat that combines creamy pumpkin flavor with sweet, buttery caramel and crunchy pecans.
Ingredients
Scale
Bread Pudding
- 4 cups of day-old bread (brioche or challah), cubed
- 1 can (15 oz) of pumpkin puree
- 3 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1 cup of pecans, toasted and roughly chopped
Caramel Sauce
- 1 cup of granulated sugar
- 6 tablespoons of unsalted butter
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Prepare Bread and Pumpkin Mixture: Cube the day-old bread into bite-sized pieces and combine it with the pumpkin puree in a large bowl to evenly distribute the pumpkin flavor.
- Make the Custard: In a separate bowl, whisk together the eggs, whole milk, heavy cream, 3/4 cup granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is smooth and well combined.
- Combine Custard and Bread: Pour the custard mixture over the pumpkin and bread mixture, gently folding everything together to ensure the bread is well soaked. Let the mixture sit for 10 to 15 minutes to absorb the custard.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Bake the Bread Pudding: Pour the soaked bread pudding mixture into the prepared dish and bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is set.
- Prepare Caramel Sauce: While the pudding bakes, melt 1 cup of granulated sugar in a saucepan over medium heat until it turns an amber color. Add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously. Add vanilla extract and a pinch of salt, stirring until the sauce is smooth and creamy.
- Serve: Once the bread pudding is out of the oven, serve warm topped with toasted pecans and generously drizzled with the homemade caramel sauce.
Notes
- Day-old bread works best as it soaks up custard better without becoming mushy.
- Use brioche or challah for a richer flavor and softer texture.
- Toast pecans before adding for enhanced crunch and flavor.
- Be careful when making caramel sauce as melted sugar is very hot.
- Let the bread pudding rest for a few minutes after baking for easier serving.
