Pumpkin Bread Pudding with Caramel Sauce Recipe
This Pumpkin Bread Pudding is a cozy fall dessert combining the richness of day-old croissants soaked in a spiced pumpkin custard, baked to perfection and topped with a luscious homemade salted caramel sauce. Perfect for gatherings, it melds warm spices and creamy textures for a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread Pudding
- 8–9 cups day-old croissants or challah bread, cut into 1-inch cubes
- 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)
Salted Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter, cut into cubes (room temperature)
- ½ cup heavy cream (warmed)
- ½ teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and grease a 9×13-inch non-metallic baking dish to prevent sticking and ensure even baking.
- Prepare bread: Cut the croissants into 1-inch cubes and spread evenly in the greased dish, forming the base of your pudding.
- Make custard mixture: In a large bowl, whisk together eggs, whole milk, pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and melted butter until smooth.
- Soak bread: Pour the custard mixture evenly over the bread cubes. Let the bread soak in the custard for 1-2 hours by pressing gently to help absorb the mixture. Do not let it sit longer than 2 hours at room temperature to avoid spoilage.
- Bake covered: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes to start cooking through without drying out.
- Bake uncovered: Remove the foil and continue baking uncovered for another 25 minutes or until the internal temperature reaches 160-170°F, ensuring a custardy yet firm texture.
- Prepare caramel sauce base: While the pudding bakes, combine sugar and water in a heavy saucepan over low heat. Stir occasionally until the sugar fully dissolves, creating a clear syrup.
- Cook caramel: Increase heat to medium-low and gently boil the syrup without stirring. Let it cook until it reaches a deep golden brown color, signaling a rich caramelization.
- Add butter: Carefully whisk in the cubed unsalted butter. The mixture will bubble vigorously; proceed with caution to avoid burns.
- Finish sauce: Remove the pot from heat and stir in the warmed heavy cream, vanilla extract, and salt. Then strain the sauce through a fine mesh sieve to remove any crystallized sugar for a smooth caramel.
- Serve: Spoon the warm salted caramel sauce generously over the warm pumpkin bread pudding before serving to highlight its rich flavors.
Notes
- Using day-old croissants or challah bread helps the custard absorb better, creating a creamy interior.
- Allow the bread to soak in the custard for full flavor but avoid leaving it out longer than 2 hours for food safety.
- Covering the pudding initially prevents it from drying out and helps cook through evenly.
- Be very careful when making caramel, especially when adding butter, as it bubbles up intensely.
- The salted caramel sauce can be made ahead and gently reheated for serving.
Keywords: Pumpkin bread pudding, pumpkin dessert, bread pudding recipe, fall dessert, homemade caramel sauce, spiced pumpkin custard
