The warmest, toastiest fall dessert — drizzled in golden caramel bliss.
You know that moment when a chilly fall evening begs for something a little indulgent? Enter: this Pumpkin Bread Pudding. It’s everything we love about pumpkin pie and cozy baked custards — only chunkier, toastier, and gloriously drenched in buttery caramel sauce.
Made with cubes of day-old brioche or challah soaked in a spiced pumpkin custard, this beauty bakes up golden on the edges and tender in the center. The caramel? A rich, buttery drizzle that makes the whole thing swoon-worthy. Perfect for Thanksgiving, Sunday dinner, or a just because kind of night.
If you’re a fan of cozy classics, you might also love my Cinnamon Swirl Apple Cake or this Maple Pecan Blondie Skillet!
✅ Quick Tip:
- ✔️ Use day-old bread! Slightly dry bread absorbs more custard without getting soggy.
📋 Ingredients
For the Bread Pudding:
- 6 cups brioche or challah bread, cubed and slightly stale
- 1¾ cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin purée (not pumpkin pie mix)
- 3 large eggs
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- Pinch of sea salt (optional)
🧑🍳 Instructions
1. Prep the bread: Preheat oven to 350°F (175°C). Grease a 9×13” baking dish. Spread cubed bread on a baking sheet and toast for 10 minutes if not already stale.
2. Make the custard: In a large bowl, whisk together milk, cream, pumpkin purée, eggs, brown sugar, vanilla, spices, and salt until smooth.
3. Soak it up: Add the bread cubes to the custard, folding gently. Let sit for 15–20 minutes so the bread absorbs all that pumpkin goodness.
4. Bake: Pour the mixture into your prepared dish. Bake for 40–45 minutes, until the top is golden and the center is just set. It should jiggle slightly, but not be liquidy.
5. Make caramel: While it bakes, melt sugar in a heavy saucepan over medium heat. Stir occasionally until it melts into a deep amber color. Add butter and stir constantly. Slowly pour in cream (careful — it’ll bubble!) and stir until smooth. Add salt if desired.
6. Serve: Let pudding cool for 10–15 minutes, then serve warm with generous spoonfuls of caramel sauce.
🍽️ Serving Tips
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- For a rustic holiday dessert table, style it in mini ramekins with twine-tied spoons.
- Dust with powdered sugar or cinnamon just before serving for extra cozy vibes.
🔄 Creative Variations
- Chocolate Pumpkin Twist: Add mini chocolate chips to the bread before baking.
- Nutty Delight: Mix in chopped pecans or walnuts for crunch.
- Dairy-Free: Use oat milk and coconut cream for a rich, dairy-free version.
🧊 Storage Info
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in the microwave or oven (covered) until heated through.
Pumpkin Bread Pudding with Caramel Sauce
Ingredients
For the Bread Pudding:
- 6 cups brioche or challah bread cubed and slightly stale
- 1¾ cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin purée not pumpkin pie mix
- 3 large eggs
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- ½ cup heavy cream
- Pinch of sea salt optional
Instructions
- Prep the bread: Preheat oven to 350°F (175°C). Grease a 9×13” baking dish. Spread cubed bread on a baking sheet and toast for 10 minutes if not already stale.
- Make the custard: In a large bowl, whisk together milk, cream, pumpkin purée, eggs, brown sugar, vanilla, spices, and salt until smooth.
- Soak it up: Add the bread cubes to the custard, folding gently. Let sit for 15–20 minutes so the bread absorbs all that pumpkin goodness.
- Bake: Pour the mixture into your prepared dish. Bake for 40–45 minutes, until the top is golden and the center is just set. It should jiggle slightly, but not be liquidy.
- Make caramel: While it bakes, melt sugar in a heavy saucepan over medium heat. Stir occasionally until it melts into a deep amber color. Add butter and stir constantly. Slowly pour in cream (careful — it’ll bubble!) and stir until smooth. Add salt if desired.
- Serve: Let pudding cool for 10–15 minutes, then serve warm with generous spoonfuls of caramel sauce.
Notes
- Want to make ahead? Assemble the bread pudding and refrigerate overnight. Bake the next day.
- No pumpkin pie spice? Use 1 tsp cinnamon + ¼ tsp each of nutmeg and ginger.
If you try this Pumpkin Bread Pudding, I’d love to see your version! Tag me on Instagram or Pinterest @dessertique — especially if you put your own spin on it!
