This recipe for pumpkin bread pudding is a favorite for any fall occasion!

This bread pudding is warm and cozy with pumpkin and lots of warm fall spices all drizzled with a quick caramel sauce.

piece of Pumpkin Bread Pudding with a bite taken out and ice cream on top

Cozy Pumpkin Bread Pudding

  • This fall favorite bread pudding is both delicious and easy to make.
  • It can be prepared ahead of time and served at room temperature or warmed before serving.
  • It’s a perfect bake-and-take dessert for any gathering

Ingredients for Pumpkin Bread Pudding

Bread – I love using raisin bread since it’s packed with warm spices and raisins however any type of bread will soak up this batter beautifully and you can add a handful of raisins or pecans.

Pumpkin – Got pumpkin? Use pumpkin puree over pumpkin pie filling for the best results. Use up your post-Halloween pumpkins and make your own puree (be sure to drain it well before adding to this recipe).

Cream Mixture – Eggs and cream or half-and-half create a creamy custard for this pumpkin bread pudding. A good dairy-free alternative is oat milk.

Caramel Sauce – Made with only 3 ingredients, caramel sauce lasts for weeks in the refrigerator and is super versatile on desserts or even mixed into smoothies!

Variations

  • Replace the vanilla extract with some bourbon or bourbon extract in Step 3.
  • Sprinkle in some white or dark chocolate chips, cut-up butterscotch pieces, or even some dried and chopped cranberries for an extra festive dish!
ingredients to make pumpkin bread pudding including cream, brown sugar, butter, raisin bread, eggs, vanilla, pumpkin spice, pumpkin puree, and pecans

How to Make Pumpkin Bread Pudding

  1. Prepare bread cubes (per recipe below).
  2. Combine the remaining ingredients in a large bowl and stir in bread cubes.
  3. Pour mixture into a casserole dish and bake until firm.
  4. Allow the casserole to rest for about 10 minutes before serving it with caramel sauce.

How to Make Caramel Sauce

  1. Cook brown sugar and butter in a sauce pot until boiling.
  2. Whisk in heavy cream and allow to cool slightly so it thickens.

For a more detailed description, follow this easy homemade caramel sauce recipe.

You can also serve pumpkin bread pudding with vanilla ice cream or homemade whipped cream.

piece of Pumpkin Bread Pudding with caramel sauce on top

How to Store Pumpkin Bread Pudding

Keep leftover bread pudding in a covered container for up to 3-4 days in the refrigerator and enjoy it cold or reheat portions in the microwave. It can also be frozen in single portion sizes for up to 3 months.

Pumpkin Spice and Everything Nice

Did your family love this Pumpkin Bread Pudding recipe? Leave us a rating and a comment below!

piece of pumpkin bread pudding on a plate with a bite taken out and a scoop of ice cream
5 from 12 votes↑ Click stars to rate now!
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Pumpkin Bread Pudding with Caramel Sauce

This Pumpkin Bread Pudding is the perfect combination of warm bread, creamy caramel sauce, and pumpkin!
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients  

Bread pudding

  • 8 cups raisin bread or brioche bread, crusts removed and cut into 1" cubes
  • 1 ¾ cups half and half or light cream
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 1 cup pecans chopped
  • ½ cup brown sugar
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

Caramel sauce

  • cup brown sugar
  • ¼ cup butter
  • ¼ cup heavy cream

Instructions 

For the Bread Pudding

  • Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.
  • Preheat the oven to 350°F. Grease a 9×13 casserole dish.
  • In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.
  • Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.

For the Caramel sauce

  • While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.
  • Remove from heat and whisk in heavy cream. Allow to cool slightly.
  • Drizzle the caramel sauce over the baked bread pudding and serve warm.

Notes

Raisin bread can be replaced with brioche or another thick dense bread. 
Leftover pumpkin bread pudding can be stored in the fridge for up to 3-4 days. Store it in an airtight container to keep it fresh. 
5 from 12 votes

Nutrition Information

Calories: 338 | Carbohydrates: 41g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 167mg | Potassium: 266mg | Fiber: 3g | Sugar: 25g | Vitamin A: 5896IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Pumpkin Bread Pudding on a plate with ice cream and Pumpkin Bread Pudding in a casserole dish with writing
Pumpkin Bread Pudding on a plate with ice cream and a title
Pumpkin Bread Pudding on a plate with text
Pumpkin Bread Pudding in a casserole dish with writing

Recipe adapted from Epicurious

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. This recipe is fantastic! Made it for my family this morning for breakfast. Served with Pumpkin Spice Lattes. Follow the recipe! Can’t go wrong! Thank you!

  2. An easier way to make caramel sauce is boil a can of sweetened condensed milk for a couple hours. Add water as needed