I absolutely love this Pumpkin Bread Pudding with Caramel Recipe because it takes the cozy flavors of fall and wraps them in the warmest, creamiest dessert you can imagine. The combination of pumpkin, spices, and that luscious caramel drizzle just sings comfort in every bite. Whether you’re making it for a chilly weekend brunch or a holiday gathering, it’s one of those dishes that feels special but is surprisingly simple to pull together.
When I first tried this recipe, I was amazed at how the brioche soaks up all those rich pumpkin and spice flavors without getting soggy or heavy. You’ll find that the caramel adds just the right touch of sweetness and decadence, making this Pumpkin Bread Pudding with Caramel Recipe a crowd-pleaser that’s perfect for sharing with friends and family.
Why You’ll Love This Recipe
- Perfect Fall Flavors: Pumpkin and warming spices come together for a seasonal treat that’s both comforting and flavorful.
- Easy to Make Ahead: Prep the bread a day ahead to save time and deepen the texture and flavor.
- Decadent Yet Homey: The rich custard soaked into buttery brioche, topped with caramel, gives the best balance of elegant and cozy.
- Versatile for Any Occasion: Serve it at brunch, as dessert, or even a sweet snack – it always gets compliments.
Ingredients You’ll Need
Each ingredient in this Pumpkin Bread Pudding with Caramel Recipe plays an important role, from the brioche adding fluffy texture to the bourbon which introduces a subtle depth—you’ll want to use quality ingredients for the best results.
- Brioche: I prefer brioche because of its buttery richness, which makes the pudding super tender and fluffy.
- Butter: Used for greasing the pan, it helps prevent sticking and adds subtle flavor.
- Brown sugar: Adds caramel-like sweetness and moisture to the custard.
- Egg yolks and eggs: These create the custard base that binds everything together with that silky texture.
- Pumpkin puree: Use canned pumpkin for smooth consistency and earthy flavor.
- Milk and heavy cream: The combo creates a luxurious, creamy custard that’s not too heavy.
- Bourbon (optional): Adds warmth and complexity; I love the subtle boozy kick it brings.
- Vanilla extract: Enhances the sweetness and rounds out the spices beautifully.
- Cinnamon, nutmeg, and ginger: Classic pumpkin spices that make this recipe feel just right for fall.
- Kosher salt: Balances the sweetness and enhances the overall flavors.
- Caramel: The star topping—use your favorite caramel sauce for drizzling when serving.
Variations
I like to play around with this Pumpkin Bread Pudding with Caramel Recipe depending on the occasion or what I have on hand. Don’t hesitate to make it your own—you might discover your new favorite twist!
- Add Nuts: Toasted pecans or walnuts add a fantastic crunchy texture contrast; my family goes crazy when I sprinkle some on top before baking.
- Dairy-Free Version: Swap out the milk and cream for coconut milk and almond milk to keep it creamy without dairy.
- Spice it Up: Add a pinch of cloves or allspice for a deeper holiday flavor vibe.
- Alcohol-Free: If you skip the bourbon, just add a touch of extra vanilla or a splash of maple syrup for sweetness.
How to Make Pumpkin Bread Pudding with Caramel Recipe
Step 1: Prepare the Brioche
The day before you plan to bake, slice your brioche into roughly 1-inch cubes and leave them out uncovered overnight. This dries out the bread enough to soak up the custard without turning mushy. If you forget, simply spread the cubes on a baking sheet and toast them in a low 200°F oven for about 20 minutes, then let them cool completely.
Step 2: Mix the Custard
Preheat your oven to 350°F and butter a 2- to 3-quart baking dish so the pudding won’t stick. In a large bowl, whisk together the brown sugar, egg yolks, and whole eggs until smooth. Add the pumpkin puree, milk, heavy cream, bourbon (if using), vanilla extract, and the spices—cinnamon, nutmeg, ginger, and salt. Give everything a good mix so the flavors fully blend together.
Step 3: Combine and Soak
Toss the dried brioche cubes into the custard mixture, making sure each piece is well coated. Let it sit for about 10 minutes so the bread can soak in all those pumpkiny, spiced flavors. This is where the magic really happens—you’ll notice the texture turning soft but not soggy.
Step 4: Bake and Cool
Transfer everything into your prepared buttered baking dish and bake for 40 to 45 minutes. You’re looking for the custard to be set but still slightly wobbly in the center—if it’s too firm, it can dry out. Once it’s out of the oven, let it cool for about 20 minutes before slicing. This wait time really helps the pudding to finish setting perfectly.
Step 5: Serve with Caramel
The best part: drizzle warm caramel sauce generously over each slice right before serving. I like to use a homemade or good-quality store-bought caramel for that rich, buttery sweetness that balances the pumpkin and spices flawlessly.
Pro Tips for Making Pumpkin Bread Pudding with Caramel Recipe
- Use Day-Old Bread: Fresh bread is too soft and won’t hold its shape; drying it out really helps develop the perfect custard texture.
- Don’t Skip the Rest Time: Letting the pudding cool before slicing makes cleanup easier and results in neater, cleaner slices.
- Quality Pumpkin Puree: Use pure pumpkin rather than pumpkin pie filling to avoid unwanted sweetness or spices.
- Beware of Overbaking: The pudding should still jiggle slightly in the center when you pull it out; overbaking dries it out.
How to Serve Pumpkin Bread Pudding with Caramel Recipe
Garnishes
I love topping slices with a drizzle of warm caramel sauce, a sprinkle of toasted pecans for crunch, and sometimes just a dusting of powdered sugar for a pretty finish. A lightly whipped cream dollop with a hint of cinnamon also pairs perfectly here.
Side Dishes
This Pumpkin Bread Pudding with Caramel Recipe delights as a standalone dessert but also shines alongside a scoop of vanilla ice cream or a fresh citrus salad to cut through the richness.
Creative Ways to Present
For a festive table, I like to bake this in individual ramekins for single servings—each with its own caramel drizzle and tiny sprig of rosemary for a special touch. It’s unexpectedly elegant and great for holiday parties!
Make Ahead and Storage
Storing Leftovers
After it’s completely cooled, cover your pumpkin bread pudding tightly with plastic wrap or foil and store it in the fridge for up to 3 days. I find it tastes even better the next day once the flavors have had time to settle.
Freezing
This recipe freezes beautifully! I portion it into airtight containers and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To reheat, pop slices in a 325°F oven covered with foil for about 15-20 minutes until warm throughout. Avoid microwaving if possible to keep the texture just right, but in a pinch, use short bursts to prevent drying.
FAQs
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Can I use a different type of bread for this bread pudding?
Absolutely! While brioche is ideal for its buttery texture, you can substitute challah, French bread, or even croissants. Just make sure the bread is a day or two old or dried out to absorb the custard properly without becoming mushy.
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Is the bourbon necessary?
No, the bourbon is optional but adds a lovely depth and warmth to the flavor. If you prefer to skip it, just add a bit more vanilla extract or a touch of maple syrup to boost the complexity.
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Can I make this recipe ahead of time?
Yes! You can assemble the dish the night before, keep it covered in the fridge, and bake it the next day. This helps the custard soak into the bread even more for a richer flavor and texture.
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What’s the best way to store leftovers?
Allow the pudding to cool fully, wrap it well, and refrigerate for up to three days. For longer storage, freeze individual portions in airtight containers. Reheat gently in the oven for the best texture.
Final Thoughts
This Pumpkin Bread Pudding with Caramel Recipe has become one of my favorite go-to desserts for cozy fall days and festive occasions. It strikes the perfect balance between indulgence and homestyle comfort, and I always look forward to sharing it with loved ones. Give it a try—you’ll enjoy how easy it is and how everyone asks for seconds. Trust me, once you make this, it’s going to be a staple in your recipe collection!
Print
Pumpkin Bread Pudding with Caramel Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 1 hr 45 mins
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Bread Pudding is a decadent autumn dessert featuring tender brioche soaked in a spiced pumpkin custard, baked to perfection and served with a luscious caramel sauce. It’s a comforting treat perfect for fall gatherings or a cozy family dessert.
Ingredients
Bread
- 1 (14-oz.) loaf brioche
- Butter, for pan
Creamy Custard
- 3/4 cup packed brown sugar
- 3 large egg yolks
- 2 large eggs
- 1 (15-oz.) can pumpkin puree
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/4 cup bourbon, optional
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
To Serve
- Caramel, for serving
Instructions
- Prepare the Bread: Slice the brioche into 1-inch cubes. To dry out, either leave the bread cubes out overnight or spread them out on a baking sheet and bake at 200ºF for 20 minutes. Let cool completely before using.
- Make the Custard Mixture: Preheat your oven to 350ºF. Butter a 2- to 3-quart baking dish thoroughly. In a large bowl, whisk together the brown sugar, egg yolks, and whole eggs until smooth. Stir in the pumpkin puree, milk, heavy cream, bourbon (if using), vanilla extract, cinnamon, kosher salt, nutmeg, and ground ginger until fully combined.
- Combine Bread and Custard: Add the dried brioche cubes to the custard mixture and toss gently to coat all pieces evenly. Allow the bread to soak in the custard for 10 minutes so it absorbs all the flavors.
- Bake the Pudding: Transfer the soaked bread and custard mixture to the prepared buttered baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the custard is set and the top is lightly golden.
- Cool and Serve: Let the bread pudding cool for about 20 minutes to firm up before slicing. Serve warm with a drizzle of caramel sauce for a rich, sweet finish.
Notes
- To speed up the drying of the bread, baking at a low temperature is recommended if you don’t want to wait overnight.
- Using brioche bread adds a rich, buttery flavor and soft texture, but you can substitute challah or another soft bread if preferred.
- The bourbon is optional but adds a lovely depth of flavor; feel free to omit for a non-alcoholic version.
- Ensure the custard is fully set before removing from oven to avoid a runny texture.
- This pudding can be made a day ahead, refrigerated, and gently reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 155mg
