Pumpkin Bread Pudding

Course: Dessert

Cuisine: American

Keyword: bread pudding

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings:

Calories: 331kcal

Author: Malinda Linnebur

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!

Print Recipe

Ingredients

BREAD PUDDING:

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

CARAMEL SAUCE:

½ cup (113g) butter
½ cup (100g) packed brown sugar
¼ cup (60ml) heavy cream
¼ cup (60ml) bourbon; optional
1 tablespoon vanilla

Instructions

BREAD PUDDING:

Preheat oven to 350°F. Lightly grease a 9x13 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.

CARAMEL SAUCE:

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.

Notes

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.

Nutrition