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.
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!
How to Make Pumpkin Bread Pudding
- Prepare bread cubes (per recipe below).
- Combine the remaining ingredients in a large bowl and stir in bread cubes.
- Pour mixture into a casserole dish and bake until firm.
- Allow the casserole to rest for about 10 minutes before serving it with caramel sauce.
How to Make Caramel Sauce
- Cook brown sugar and butter in a sauce pot until boiling.
- 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.
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!
Pumpkin Bread Pudding with Caramel Sauce
Equipment
Ingredients
Bread pudding
- 8 cups raisin bread or brioche bread, crusts removed and cut into 1-inch cubes
- 1 ¾ cups half and half or light cream
- 15 ounces pumpkin puree not pumpkin pie filling, 1 can
- 1 cup chopped pecans
- ½ cup brown sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Caramel sauce
- ⅔ cup brown sugar
- ¼ cup butter
- ¼ cup heavy whipping 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Recipe adapted from Epicurious
Hello,
What can be used in place of corn syrup?
Hi Sarah, we don’t use corn syrup in this recipe. I hope that helps!
Hi Holly, I need your advice on this. I haven’t made it yet but all your recipes are a hit so 5 stars to you for your help. I tried making pumpkin bread out of coconut flour and it didn’t turn out , was to moist, so I must of added too much puree. Anyways, it fell apart and I threw them in the freezer, hoping to make a pudding out of them as ingredients were so costly. Could I use up this pumpkin bread in place of bread and would it work. Please help. Signed, sad baker
Hi Sami, this is a pumpkin bread pudding so it won’t work in place of bread. But this pumpkin bread recipe might be more what you are looking for. It would be the similar texture to banana bread.
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!
An easier way to make caramel sauce is boil a can of sweetened condensed milk for a couple hours. Add water as needed