Ingredients

8-9 cups day-old croissants or challah bread

5 large eggs (room temperature)

2 ½ cups whole milk (room temperature)

1 15-ounce can pumpkin puree

½ cup granulated sugar

½ cup brown sugar

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

1½ teaspoons pure vanilla extract

3 tablespoons butter (melted and slightly cooled)

1 cup granulated sugar (for caramel sauce)

¼ cup water

6 tablespoons unsalted butter, cut into cubes (room temperature, for caramel sauce)

½ cup heavy cream (warmed, for caramel sauce)

½ teaspoon vanilla extract (for caramel sauce)

1 teaspoon salt (for caramel sauce)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking dish, preferably non-metallic.

Step 2: Cut the croissants into 1-inch cubes and spread evenly in the prepared baking dish.

Step 3: In a large bowl, whisk together eggs, milk, pumpkin puree, both sugars, cinnamon, ginger, nutmeg, cloves, vanilla extract, and melted butter until smooth. Pour this custard mixture over the bread, pressing gently to soak. Let sit no longer than 2 hours at room temperature.

Step 4: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake another 25 minutes, or until the internal temperature reaches 160-170°F and the top is set.

Step 5: While baking, prepare the caramel sauce. Combine 1 cup granulated sugar and ¼ cup water in a heavy saucepan over low heat. Stir occasionally until sugar dissolves.

Step 6: Increase heat to medium-low and bring to a gentle boil without stirring. Cook until the mixture turns a deep golden brown.

Step 7: Remove from heat and carefully whisk in butter cubes (the mixture will bubble). Stir in warm heavy cream, vanilla extract, and salt. Strain through a fine mesh sieve to remove any sugar crystals.

Step 8: Serve the warm bread pudding topped with the salted caramel sauce.

Tips & Variations

Use day-old challah for a slightly denser texture or croissants for a buttery, flaky pudding.

Allowing the bread to soak fully in the custard enhances creaminess.

For extra decadence, add chopped pecans or chocolate chips before baking.

Use a non-metallic baking dish to avoid any reaction with the acidic pumpkin mixture.

The salted caramel sauce can be made ahead and reheated gently before serving.

FAQs

Can I use fresh bread instead of day-old?

Day-old bread is best because it soaks up the custard without falling apart. If you use fresh bread, it’s helpful to dry it out slightly in the oven before assembling.

Is it possible to make this dessert vegan or dairy-free?

To make a dairy-free version, substitute plant-based milk and butter alternatives, and use a flax or chia egg replacement instead of eggs. Keep in mind the texture and flavor may differ slightly.