Pumpkin Bread Pudding
- By Amy Dong
- Updated Oct. 14, 2024
This Pumpkin Bread Pudding is absolutely heavenly! The melted toffee-like caramel sauce makes it a standout dish. It’s irresistible for breakfast, brunch, dessert.
In This Article
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Video: watch us make this Recipe
Why This Recipe Stands Out
This Pumpkin Bread Pudding is like a deliciously sweet baked French toast, and it’s one of our favorite fall dessert recipes. Here’s why you’ll love this recipe:
- Make Ahead Friendly: This pumpkin bread pudding make-ahead, like a French Toast Bake, except it’s made with the fall season in mind.
- Warm Caramel Flavor The warm, toffee-like caramel sauce adds an extra layer of deliciousness to this pumpkin bread pudding that takes it to the next level!
- Super Easy Prep: The recipe uses simple, easy-to-find ingredients, many of which you probably already have in your pantry, just like our Pumpkin Pie and Pumpkin Cheesecake.
- Feeds a Crowd: This is the perfect dish to bring to a gathering, as it’s one of the best pumpkin recipes for a crowd.
- Doubles as Breakfast or Brunch: This pumpkin bread pudding can be served for breakfast, brunch, or dessert.
Key Recipe Ingredients
- French Bread Loaf – Using French bread in this recipe gives it a sturdy, slightly chewy texture that holds up well to the custard.
- Pure Pumpkin – A whole can of pure pumpkin adds a rich, earthy flavor and a velvety texture to the pudding.
- Dark Brown Sugar – We use dark brown sugar, which has a higher molasses content, for a deeper, more caramel-like flavor.
- Pumpkin Pie Spice and Ground Cinnamon – These warm spices complement the pumpkin and give the pudding its cozy, fall flavor.
- Toasted Chopped Pecans – These add a lovely crunch and a toasty, nutty flavor to the pudding.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Bread: We use French loaf for this recipe, but you can also use an Italian loaf, challah, brioche, or even cinnamon-raisin bread.
- Add-Ins: Feel free to vary the add-ins with chocolate chips, white chocolate chips, or roasted pumpkin seeds. You can also omit any add-ins at all.
- Topping: This gooey caramel sauce is the perfect finishing touch, but feel free to serve this bread pudding with a scoop of vanilla ice cream or a dollop of stabilized whipped cream instead.
Step-By-Step Recipe Instructions
- In a large bowl, whisk together half and half, pumpkin, brown sugar, eggs, spices, and vanilla. Fold in the bread cubes and transfer the mixture to the lightly greased baking dish.
- Sprinkle cranberries and pecans on top and let it sit for 15 minutes. Then, bake for 40 minutes in a preheated oven at 350°F
- For the caramel sauce, whisk together brown sugar and butter in a saucepan. Once the butter melts, whisk in the cream and stir until the sugar dissolves.
- Pour the warm sauce over the warm bread pudding and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- Make the Caramel Sauce: You can make the caramel sauce several days ahead of time. Store it in an airtight container in the fridge. When you’re ready to serve the bread pudding, reheat the sauce and drizzle it over the warm bread pudding.
- Prepare the Night Before: You can also prepare the entire bread pudding the night before. Follow the recipe instructions prior to baking. Cover and chill overnight. Take it out to rest at room temperature while you preheat the oven the next day.
Commonly Asked Questions
What type of bread is best for bread pudding?
For this pumpkin bread pudding, we recommend using a French loaf or any other type of sturdy white bread such as Italian bread, brioche, or challah. You want bread that can hold up to the custard without turning to mush. Feel free to use day-old or slightly stale bread for this recipe.
How do I know when the bread pudding is done?
The bread pudding is done when a toothpick inserted into the center comes out clean. It should have a golden brown color on top and a slightly firm texture. The baking time is usually around 40 minutes, but every oven varies somewhat.
How long does pumpkin bread pudding keep?
You can store pumpkin bread pudding in the refrigerator for up to 3 days. Make sure to cover it well with plastic wrap or store it in an airtight container.
What to serve with pumpkin bread pudding?
We love pouring buttery warm caramel sauce over bread pudding, but you can also use maple syrup, whipped cream, or ice cream.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Pumpkin Bread Pudding
This Pumpkin Bread Pudding with Caramel Sauce is absolutely divine for breakfast, brunch, or dessert! Great for the holidays and potlucks. Make it completely the night before! (Don’t ditch the caramel sauce.)
Ingredients
- 8 cups French loaf, cubed
- 2 cups half and half
- 15 ounce pure pumpkin
- 1 cup dark brown sugar, lightly packed
- 4 large eggs, lightly beaten
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ cup dried cranberries, optional
- ¼ cup toasted chopped pecans, optional
For the Caramel Sauce
- 1 ¼ cups dark brown sugar, packed
- ½ cup salted butter
- ½ cup heavy whipping cream
- powdered sugar, optional, for garnish
Instructions
For Bread Pudding
- Preheat oven to 350°F, with rack on lower middle position. Lightly gerase a 9×11 glass baking dish. Set aside.
- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to a lightly greased 9×11 glass baking dish.
- Sprinkle cranberries and pecans over the top evenly, if using. Let stand at least 15 minutes to allow bread to soak.
- Bake until toothpick inserted into center comes out clean, about 40 minutes. Let rest at room temperature until ready to serve – up to overnight, covered. Cover and chill if bread pudding will be sitting out longer than overnight.
For the Caramel Sauce
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Pour warm sauce over warm bread pudding. Serve warm.
Notes
- Pumpkin Bread Pudding is a great way to use up stale bread. However, if your bread is very fresh, you can cube it and let it sit out for a few hours to dry. This will help the bread soak up the pumpkin custard better.
- Caramel sauce can also be made the night before, but will need to be re-heated before drizzling onto the bread pudding.
- Feel free to substitute cranberries and pecans with any other add-ins. Alternatives include chocolate chips, white chocolate chips, or roasted pumpkin seeds.
- Also try serving this with homemade apple butter, vanilla bean ice cream or stabilized whipped cream!
Nutrition (per serving)
Calories: 607kcal | Carbohydrates: 99g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 806mg | Potassium: 312mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4600IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 6mg
More to Bake And Eat
- Apple Bread Pudding – This Apple Bread Pudding is perfect for breakfast or dessert. It’s made with fluffy bread, apples, and an applesauce custard for an utterly delicious bread pudding.
- Nutella Croissant Bread Pudding – If you love breakfast and adore dessert, then you will go nuts for this Nutella Bread Pudding. It comes together quickly and doesn’t need a lengthy soak time.
- Pumpkin French Toast Bake – This Baked Pumpkin French Toast Casserole is chock full of pumpkin! It has a deliciously crunchy streusel topping and a moist crumb.
- Lemon Pudding Cookies – These Lemon Pudding Cookies are chewy soft, deliciously lemony, and have the best lemon glaze. Perfect for spring, summer, and sharing with friends.