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Pumpkin Bread Pudding with Caramel Sauce

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

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 9x13” 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.