Looking for a new fall dessert? This Pumpkin Bread Pudding is just the thing with its yummy fall spices, pumpkin custard filling, and caramel sauce! It’s the perfect crowd pleasing dessert!
I feel like pumpkin only gets remembered one time a year and that’s a shame because there are so many good ones! We love this Pumpkin Coffee Cake for a special morning breakfast or this Pumpkin Blueberry Bread if you are wanting something a little different. But the star everyone thinks about this time of the year is probably a really good Classic Pumpkin Pie, am I right?!
I love a good bread pudding warm from the oven with a scoop of ice cream. Well, I will eat any dessert with a scoop of ice cream, lol!! But anyway this pumpkin bread pudding is too good not to share.
It tastes like a rich pumpkin pie only in bread pudding form. Soft pillows of bread baked in a spiced pumpkin custard and then drizzled with a whiskey caramel sauce. Of course, you can leave the whiskey out if that’s not your thing.
Tell Me More About Pumpkin Bread Pudding
- super easy to make
- will feed a crowd making it perfect for get togethers
- make-ahead and freezer-friendly
- can be served warm or cold
- this basic recipe is perfect for all sorts of sauces, toppings, or add-ins
PUMPKIN PUREE: I am using pumpkin puree and not pumpkin pie filling. They are not interchangeable for this recipe.
CHALLAH BREAD: I prefer to use challah for bread pudding but brioche will also work. And if you can’t find either use french bread.
MILK AND CREAM: Makes it so rich and creamy….this is not a reduced calorie dessert, lol!
CINNAMON, ALLSPICE, NUTMEG, CLOVES: These all provide wonderful fall flavor to the bread pudding.
BROWN SUGAR, BUTTER, WHISKEY, CREAM, VANILLA: All used to make the delicious caramel sauce
How To Make Pumpkin Bread Pudding
BREAD PUDDING: Combine the pumpkin puree, eggs, brown sugar, milk, cream, and spices in a bowl. Place bread cubes in a lightly greased baking dish and pour mixture over bread. Top with pieces of butter. Bake for 50-60 minutes.
CARAMEL SAUCE: In a medium saucepan melt the butter. Add the brown sugar, cream, and whiskey if using, and boil for 10 minutes. Remove from heat and stir in the vanilla.
Store completely cooled leftovers covered in the refrigerator for up to 5 days.
Assemble the bread pudding and don’t bake. Cover and place in the refrigerator for up to 24 hours. Remove from the refrigerator at least 30 minutes before baking.
Freeze completely cooled baked bread pudding in a freezer-safe container or wrapped in plastic wrap and then in heavy-duty foil for up to 3 months. Thaw in the refrigerator overnight.
Tips and Suggestions
- Feel free to make the sauce without the whiskey
- Buy a salted caramel sauce from the store
- The sauce can be made in advance and stored in the refrigerator for up to 1 week
- Make a cream sauce instead: 1/2 cup heavy cream, 1/4 cup butter, 1/4 cup maple syrup, 2 tablespoons brown sugar, 1 teaspoon vanilla
- Add-ins: 1/2 cup chopped pecans sprinkled on top; stir in 1 cup chocolate chips; stir in 1 cup chopped white chocolate; stir in 1 cup dried cranberries
- Serve with vanilla ice cream or this No Churn Pumpkin Ice Cream
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Looking for a new fall dessert? This Pumpkin Bread Pudding is just the thing with its yummy fall spices, custardy filling, and caramel sauce! It's the perfect crowd pleasing dessert!
- 1 pound (453g) challah bread; cut into 1" cubes
- 5 large eggs
- 1 cup (200g) packed brown sugar
- 1 (15 oz) (425g) can pumpkin puree
- 1¼ cups (295ml) milk
- 1 cup (235ml) heavy cream
- 2 teaspoons vanilla
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon salt
- ¼ cup (56g) butter, cut into small pieces
- ½ cup (113g) butter
- ½ cup (100g) packed brown sugar
- ¼ cup (60ml) heavy cream
- ¼ cup (60ml) bourbon; optional
- 1 tablespoon vanilla
Preheat oven to 350°F. Lightly grease a 9×13 baking dish and add cubed bread.
In a large bowl beat the eggs, sugar, pumpkin puree, milk, cream, vanilla, and spices until well combined. Pour over bread. Dot with butter pieces and let stand for 5 minutes. Bake for 50-60 minutes or until edges are set and pudding is lightly browned. Cool slightly.
Meanwhile, in a small saucepan melt the butter over medium-high heat. Stir in the brown sugar, cream, and bourbon (if using). Bring to a boil and reduce heat to low and simmer for 10 minutes. Remove from heat and stir in the vanilla. Serve warm with bread pudding.
- Nutrition does not include caramel sauce.
- STORAGE: Store completely cooled leftovers covered in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Freeze completely cooled baked pudding in a freezer safe container or covered with plastic wrap and then heavy-duty foil for up to 3 months.