Pumpkin Bread Pudding with Caramel Sauce is a decadent, autumn-inspired dessert that combines the warm spices of pumpkin pie with the rich, custardy texture of bread pudding. Soft bread cubes are soaked in a spiced pumpkin mixture, baked to perfection, and served with a luscious homemade caramel sauce that adds a sweet, buttery finish. This comforting dessert is perfect for the fall season, especially as a centerpiece for holiday gatherings or cozy family dinners. The combination of pumpkin, cinnamon, and caramel makes each bite irresistibly delicious.
Ingredients:
For the Bread Pudding:
- 6 cups day-old bread, cubed (brioche, challah, or French bread work well)
- 1 ½ cups pumpkin puree
- 4 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bread Pudding Mixture: In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
- Assemble the Bread Pudding: Place the cubed bread in the prepared baking dish. Pour the pumpkin mixture over the bread, ensuring all the pieces are evenly coated. Gently press down on the bread to help it absorb the liquid. Let it sit for about 10 minutes to fully soak in.
- Bake: Bake the bread pudding for 40-45 minutes, or until the top is golden and the custard is set. A toothpick inserted into the center should come out clean.
- Make the Caramel Sauce: While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture cook until it turns a deep amber color, about 8-10 minutes. Carefully whisk in the heavy cream (it will bubble up), then stir in the butter, vanilla extract, and a pinch of salt. Remove from heat and let cool slightly.
- Serve: Drizzle the warm caramel sauce over the bread pudding just before serving.
Enjoy this rich, spiced Pumpkin Bread Pudding with Caramel Sauce as a perfect fall dessert that’s both cozy and indulgent!
