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Pumpkin Bread Pudding

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This cozy pumpkin bread pudding combines tender bread cubes with a silky pumpkin custard, baked until golden and topped with homemade caramel sauce and whipped cream. It’s an easy, comforting dessert perfect for fall gatherings or holiday brunch.

Ingredients

Scale
  • 10 cups day-old bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large eggs, room temperature
  • 3/4 cup brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 teaspoon salt
  • For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • Pinch of salt (or 1/4 teaspoon for salted caramel)
  • For the Whipped Cream:
  • 1 cup heavy cream, well-chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Cut bread into 1-inch cubes. If bread is fresh, spread on a baking sheet and dry in a 300°F oven for 10 minutes until slightly dry.
  2. In a large bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Add bread cubes to the custard mixture and gently stir to coat. Let sit for 10-15 minutes to soak.
  4. Pour the soaked bread mixture into a greased 9×13-inch baking dish and spread evenly.
  5. Preheat oven to 350°F. Bake uncovered for 40-45 minutes, or until golden and set in the middle. Tent with foil if browning too quickly.
  6. While pudding bakes, make caramel sauce: In a saucepan over medium heat, melt sugar until amber. Add butter and whisk until melted. Slowly pour in heavy cream, whisking constantly. Simmer 1 minute, remove from heat, and stir in salt.
  7. For whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Let pudding cool for 10 minutes. Slice and serve warm with caramel sauce and whipped cream.

Notes

Use slightly stale bread for best texture. Let bread soak in custard for at least 10 minutes. Tent with foil if browning too quickly. Caramel sauce can be homemade or store-bought. For gluten-free, use GF bread. Assemble the night before and bake fresh for brunch. Add nuts or chocolate chips for extra flavor.

Nutrition

Keywords: pumpkin bread pudding, fall dessert, caramel sauce, whipped cream, easy bread pudding, autumn recipes, holiday brunch, cozy dessert

Find it online: https://jodierecipes.com/pumpkin-bread-pudding-recipe-easy-cozy-dessert-with-caramel-and-whipped-cream/