Name: Pumpkin Bread Pudding with Caramel Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf gluten free white bread (can use challah, brioche, sourdough if not gluten free), cubed (8-10 cups); 1 15 oz. can pumpkin puree (not pumpkin pie filling); 3 large eggs; 1 cup heavy whipping cream; 1/2 cup white sugar; 1/2 packed cup brown sugar; 1 tsp vanilla extract; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp kosher salt; 3 Tbsp butter; 1/2 cup packed brown sugar; 1/2 cup heavy whipping cream; Pinch of salt (adjust to taste)

Jump to Recipe· 4.4 from 48 reviews

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If you’re craving a cozy, comforting dessert to warm your heart and impress your guests, this Pumpkin Bread Pudding with Caramel Sauce Recipe is exactly what you need. It’s a luscious blend of soft, custardy bread cubes soaked in rich pumpkin and warm spices, all topped with a decadent, buttery caramel sauce that drizzles like liquid gold. Whether it’s for a festive occasion or just because the season calls for it, this dish marries the creamy textures and inviting flavors that make fall feel like a warm hug on a plate.

Ingredients You’ll Need

A clear rectangular glass baking dish filled with many small, uneven square pieces of bread that are covered in a thick, creamy, light brown sauce. The bread pieces have a slightly rough texture with some darker crust edges visible. A wooden spatula rests inside the dish, partially covered by the sauce and bread pieces. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the harmony of flavors from each carefully chosen ingredient. Every item on this list plays a vital role—from the soft bread cubes creating the perfect texture to the aromatic spices that bring each bite to life.

1 loaf gluten free white bread: Choose a loaf that yields about 8-10 cups of cubes; challah or brioche work beautifully if you aren’t gluten free, adding richness and a slight sweetness.
1 15 oz. can pumpkin puree: Using puree (not pumpkin pie filling) ensures you’re working with pure pumpkin flavor and controlling sweetness and spice levels.
3 large eggs: Eggs bind the custard and give the bread pudding its signature creamy structure.
1 cup heavy whipping cream: Adds a luxuriously smooth richness that makes every bite melt in your mouth.
1/2 cup white sugar: Balances pumpkin’s earthiness with just the right amount of sweetness.
1/2 packed cup brown sugar: Imparts a deep caramel flavor and enhances the pudding’s moistness.
1 tsp vanilla extract: Brings warmth and depth to the custard, rounding out the spices perfectly.
2 tsp cinnamon: The classic fall spice that vividly brings pumpkin flavors to life.
1/2 tsp nutmeg: Adds a subtle nutty warmth that elevates the entire dish.
1/4 tsp salt: Balances sweetness and enhances all the other flavors seamlessly.
3 Tbsp butter (for caramel sauce): Provides that irresistible richness for the silky sauce.
1/2 cup packed brown sugar (for caramel sauce): Creates a luscious, sweet caramel base with hints of molasses.
1/2 cup heavy whipping cream (for caramel sauce): Makes the caramel ultra-creamy and smooth.
Pinch salt (for caramel sauce): Adds the perfect balance to sweeten and enhance flavor.

How to Make Pumpkin Bread Pudding with Caramel Sauce Recipe

Step 1: Prep Your Oven and Pan

Begin by heating your oven to 350 degrees Fahrenheit. This steady temperature ensures the custard sets evenly without drying out the bread. Next, generously spray a 9×13 inch baking pan with cooking spray or butter to prevent sticking and help with easy cleanup.

Step 2: Cube The Bread

Cut your loaf into roughly 1-inch cubes, aiming for 8-10 cups. The type of bread you pick will affect texture—gluten free for those with restrictions or a soft challah or brioche if you want a richer pudding. Spreading the cubes evenly in the baking pan allows the custard to seep in completely.

Step 3: Whisk Together the Pumpkin Custard

In a large bowl, blend together the pumpkin puree, eggs, heavy cream, white sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and harmonious. This custard mixture is the flavor powerhouse of the recipe, infusing each bread cube with cozy spices and creamy pumpkin goodness.

Step 4: Combine Bread and Custard

Pour the pumpkin custard slowly over the bread cubes in the pan, then gently stir so every piece is thoroughly coated. Let the bread sit and soak for 15 minutes so it absorbs all the custard’s magic. This resting step is crucial for creating that perfectly creamy, custardy texture inside.

Step 5: Bake to Perfection

Loosely tent the baking pan with foil to keep the moisture in during the first 40 minutes of baking. Then, remove the foil and bake an additional 5 minutes to allow the top to develop a subtle, golden crust. Let it cool slightly once out of the oven to set beautifully before serving.

Step 6: Prepare the Decadent Caramel Sauce

While the bread pudding is baking, melt butter over medium-low heat in a small saucepan. Add brown sugar and stir constantly until it’s fully combined and bubbling. Slowly whisk in heavy cream, continuing to stir for a minute or two until the sauce is smooth and luscious. Finish with a pinch of salt to create a perfectly balanced salted caramel flavor. Remove from heat and get ready to drizzle over your warm bread pudding.

How to Serve Pumpkin Bread Pudding with Caramel Sauce Recipe

A square piece of bread pudding sits on a white plate on a white marbled surface. The bottom layer is golden brown and dense, made of baked bread cubes. On top, there is a thick layer of larger, soft bread pieces coated in a shiny caramel-colored sauce. Some syrup is dripping down the sides and pooling on the plate. A silver fork leans on the edge of the plate to the right. The background is blurred but shows more bread pudding in a glass dish and a part of another white plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, sprinkle a little ground cinnamon or nutmeg over the top before serving. Fresh whipped cream or a scoop of vanilla ice cream are fantastic companions that add contrasting coolness against the warm pudding and caramel sauce. A few toasted pecans or walnuts can add delightful texture and a nutty crunch that complements the dish beautifully.

Side Dishes

This pumpkin bread pudding shines best when enjoyed on its own as the star dessert, but if you’re serving it alongside a meal, consider something light and fresh—like a simple green salad with vinaigrette—to balance the richness. A cup of hot apple cider or a spiced chai tea pairs wonderfully, enhancing the fall flavor profile and making the whole experience feel cozy and indulgent.

Creative Ways to Present

For a stunning presentation, serve individual portions in small ramekins drizzled with the warm caramel sauce right before serving. Or go rustic and serve a generous square straight from the baking pan with the sauce poured over. You can even turn it into a trifle by layering bread pudding, caramel sauce, and whipped cream in a glass for a visually striking dessert that’s fun to eat.

Make Ahead and Storage

Storing Leftovers

Store any leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 3 days. It’s a great make-ahead dessert that tastes just as comforting when served cold or reheated.

Freezing

Want to save some for later? You can freeze the baked pudding in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating, and the texture will remain creamy and delicious.

Reheating

To reheat, place individual servings on a microwave-safe dish and warm in short bursts to avoid overcooking. Alternatively, reheat in a 325-degree Fahrenheit oven covered with foil for about 15-20 minutes until warmed through. Add the caramel sauce fresh for the best experience.

FAQs

Can I use a different type of bread for this recipe?

Absolutely! While gluten free white bread is perfect for those with dietary restrictions, you can use challah, brioche, or even sourdough. Each will bring a slightly different texture and flavor, but all work wonderfully in this pumpkin bread pudding.

Is it possible to make this recipe dairy-free?

Yes, you can substitute heavy whipping cream with full-fat coconut milk or a dairy-free cream alternative, and use a dairy-free butter substitute for the caramel sauce. The flavors will still be rich and delicious.

How can I adjust the sweetness if I prefer less sugar?

Feel free to reduce both white and brown sugars slightly when mixing the custard and caramel sauce. Since the bread pudding relies on that sweet balance, dropping sugars too much might affect the taste, but a small reduction is fine if you prefer things less sweet.

Can I prepare the custard mixture a day ahead?

Yes! You can mix the pumpkin custard a day in advance and keep it refrigerated. Just give it a good whisk before pouring over the bread cubes. This can save time on the day you want to bake the pudding.

What’s the best way to serve this for a crowd?

Bake the pudding in a large baking dish, then cut into squares to serve family-style. Keep the caramel warm in a small slow cooker or on the stove, so guests can drizzle as much or as little as they like.

Final Thoughts

This Pumpkin Bread Pudding with Caramel Sauce Recipe is truly a game-changer for any dessert table. With its cozy blend of spices, creamy pumpkin custard, and indulgent caramel drizzle, it’s impossible not to fall in love. I can’t wait for you to make it at home and enjoy every comforting, delightful bite with people you love.

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