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Pumpkin Bread Pudding with Caramel Sauce Recipe

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4.4 from 48 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Pumpkin Bread Pudding with Caramel Sauce is a comforting dessert that beautifully blends the warm spices of cinnamon and nutmeg with creamy pumpkin custard soaked into tender bread cubes. Baked to golden perfection and topped with a homemade rich caramel sauce, this recipe offers a perfect balance of seasonal flavors and luscious texture, ideal for fall gatherings or cozy nights in.

Ingredients

Bread Pudding

  • 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

Caramel Sauce

  • 3 Tbsp butter
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • Pinch of salt (adjust to taste)

Instructions

  1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the bread pudding.
  2. Prepare Pan: Generously spray a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
  3. Cube Bread: Cut the loaf of gluten free white bread (or your choice of bread) into 8-10 cups of cubes, setting them aside for later layering.
  4. Mix Pumpkin Custard: In a large bowl, combine the pumpkin puree, eggs, heavy whipping cream, white sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and kosher salt. Whisk together thoroughly until smooth and well blended.
  5. Assemble Pudding: Spread the bread cubes evenly in the prepared baking pan. Slowly pour the pumpkin custard over the bread, then gently stir to coat all the bread cubes evenly with the mixture.
  6. Soak: Let the bread pudding sit for 15 minutes to allow the custard to soak into the bread for optimal texture.
  7. Bake: Loosely cover the pan with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 5 minutes to brown the top slightly. Remove the pan from the oven and allow it to cool.
  8. Prepare Caramel Sauce: In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar constantly until fully combined and smooth.
  9. Add Cream: Slowly add the heavy whipping cream while stirring constantly. Continue to stir and cook for another one to two minutes until the sauce is well blended and slightly thickened.
  10. Season Caramel: Add a pinch of salt to the caramel sauce, adjusting quantity to achieve a salted caramel flavor as desired. Remove from heat.
  11. Serve: Spoon the pumpkin bread pudding onto plates and drizzle with the warm caramel sauce. Optionally, sprinkle a bit of cinnamon or nutmeg on top for extra flavor and presentation.

Notes

  • Use day-old or slightly stale bread for better absorption of the custard.
  • You can substitute the bread with challah, brioche, or sourdough if not gluten free.
  • Adjust the salt in caramel sauce based on your preference for salted caramel.
  • Allow the bread pudding to cool slightly before serving to set the custard better.
  • For a dairy-free option, substitute heavy cream with coconut cream and butter with dairy-free margarine.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-bread-pudding-with-caramel-sauce-recipe/