Pumpkin Bread Pudding with Salted Caramel Recipe
This Pumpkin Bread Pudding with Salted Caramel is a comforting American dessert that combines the warm spices and creamy texture of pumpkin custard soaked into crusty French bread cubes. Baked to perfection and served with rich salted caramel sauce, toasted pecans, and whipped cream, this dish is perfect for fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes – 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 1 lb crusty French bread, cut into 1-inch cubes
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ⅛ tsp ground cloves
- ¼ tsp salt
- 4 large eggs
- 2 large egg yolks
- 1½ cups half-and-half
- 1 cup whole milk
- 1 can plain pumpkin purée (15 oz)
- 1 tsp alcohol-free vanilla flavoring
- Butter, for the dish
For Serving (Optional)
- Salted caramel sauce made without alcohol
- ½ cup chopped toasted pecans
- Whipped cream
Instructions
- Preheat and Prepare Dish: Heat the oven to 350°F (175°C) and generously butter a 9 × 13-inch baking dish to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together the light brown sugar, granulated sugar, ground cinnamon, ground ginger, allspice, ground cloves, and salt. Add the eggs and egg yolks and whisk until fully combined. Stir in the half-and-half, whole milk, pumpkin purée, and vanilla flavoring to create a smooth custard base.
- Combine Bread and Custard: Pour the pumpkin custard over the cubed French bread in a mixing bowl. Toss gently to evenly coat the bread pieces. Allow the mixture to stand for 10 minutes so the bread absorbs the custard, ensuring a creamy texture while maintaining some bread shape.
- Bake the Bread Pudding: Transfer the soaked bread mixture into the prepared buttered baking dish and spread it out evenly. Bake in the preheated oven for 45–50 minutes until the center is set and the top is lightly golden. Remove from oven and let it cool briefly.
- Serve: Serve the pumpkin bread pudding warm topped with salted caramel sauce, chopped toasted pecans, and whipped cream, if desired, enhancing the dessert’s richness and texture.
Notes
- Day-old or slightly stale crusty bread is best for absorbing the custard without becoming mushy.
- You can prepare the bread pudding ahead and refrigerate before baking; just add an extra 5-10 minutes to the baking time if baking straight from chilled.
- Use alcohol-free vanilla flavoring to keep this dessert family-friendly and suitable for all ages.
- Salted caramel sauce can be homemade or store-bought; omit if you prefer a simpler presentation.
- To toast pecans, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant.