Pumpkin Bread Pudding
A rich, soft bread like brioche or challis is best for soaking up the liquid. The dessert is baked until golden and set, then served warm with toppings such as caramel sauce or whipped cream.
Ingredients
For the pumpkin bread pudding:
- 1 loaf about 1 lb brioche or challah, cut into 1-inch cubes
- 15 oz pumpkin puree (not pumpkin pie filling) 1 can is 15 oz.
- 2 cups whole milk
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 4-5 large eggs beaten
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Pinch of salt
- Optional garnishes: Pecans walnuts, raisins
For the bourbon caramel sauce (optional):
- ½ cup brown sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- 2 tablespoons bourbon
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- To make the pumpkin bread pudding:
- Prepare the bread: For best results, use day-old or slightly stale bread so it absorbs the custard better. Alternatively, you can lightly toast the bread cubes in a 300°F (150°C) oven for 10–15 minutes until dry.
- Make the custard: In a large bowl, whisk together the pumpkin puree, whole milk, both sugars, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
- Soak the bread: Add the bread cubes to the custard mixture. Gently toss to coat all the cubes, and let the mixture sit for at least 10–20 minutes to allow the bread to fully soak up the custard.
- Bake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the soaked bread and custard mixture into the dish, and top with any optional garnishes like pecans. Bake for 45–50 minutes, or until golden brown and the center is set. A knife inserted into the center should come out clean.
- Cool: Let the bread pudding cool for about 10 minutes before serving.
- To make the bourbon caramel sauce:
- Melt ingredients: In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar and heavy cream until combined.
- Simmer: Bring the mixture to a simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly (about 5–8 minutes).
- Add flavor: Remove the saucepan from the heat. Stir in the bourbon, vanilla extract, and a pinch of salt. The sauce will thicken further as it cools.
- Serve: Drizzle the warm caramel sauce over the pumpkin bread pudding before serving.
Notes
- Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Finish with a sprinkle of extra cinnamon or chopped nuts.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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