Go Back

Warm Pumpkin Bread Pudding with Salted Caramel Sauce

Pumpkin bread pudding is baked until the center is set, with challah or brioche soaking up a spiced pumpkin custard. Serve it warm with homemade salted caramel sauce spooned over each portion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 19 minutes
Standing and resting 30 minutes
Total Time 2 hours 4 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the pudding
  • 1 lb challah or brioche cut into 1-inch cubes
  • 2 cups whole milk
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 4 eggs large
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cooking spray for coating
For the salted caramel sauce
  • 0.5 cup heavy cream
  • 1 cup granulated sugar
  • 0.25 cup water
  • 6 tbsp unsalted butter cut into pieces
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 9x13 inch baking dish
  • 1 2-quart saucepan

Method
 

Bake the pudding
  1. Heat the oven to 300°F.
  2. Spread the bread cubes on an 18x13-inch rimmed baking sheet and bake for 15-20 minutes, until dry to the touch.
  3. In a large bowl, whisk together the milk, pumpkin, eggs, brown sugar, cinnamon, ginger, and nutmeg.
  4. Add the bread cubes and toss to coat.
  5. Let stand for 20 minutes, pressing the bread into the custard once so it absorbs evenly.
  6. Coat a 9x13-inch baking dish with cooking spray.
  7. Transfer the bread mixture to the dish.
  8. Bake at 350°F for 45-55 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  9. Let rest for 10 minutes.
Make the salted caramel sauce
  1. Warm the heavy cream in a microwave-safe measuring cup for 30-45 seconds, until warm but not boiling.
  2. Combine the sugar and water in a 2-quart saucepan.
  3. Cook over medium heat, stirring until the sugar dissolves.
  4. Stop stirring and cook for 8-12 minutes, swirling the pan occasionally, until the syrup is deep amber.
  5. Remove the pan from the heat and whisk in the butter until melted.
  6. Carefully whisk in the warm cream.
  7. Whisk in the salt and vanilla.
  8. If the caramel hardens, return the pan to low heat and whisk for 1-2 minutes until smooth.
  9. Spoon the warm salted caramel sauce over portions of the warm bread pudding before serving.

Notes

For even custard absorption, press the bread into the custard once while it stands. Refrigerate leftovers for 3-4 days; freezer-friendly. For a dairy-free adaptation, use dairy-free milk, cream, and butter.