Go Back

Pumpkin Bread Pudding

Pumpkin bread pudding with a custard-soaked brioche crumb and crisp caramelized edges. Bake until golden and set, then finish with a warm bourbon caramel drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
soaking 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread pudding base
  • 1 loaf (16 oz) brioche or challah Cut into 1-inch cubes.
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Caramel sauce
  • 0.5 cup butter For sauce.
  • 1 cup brown sugar For sauce.
  • 0.5 cup cream For sauce.
  • 2 tbsp bourbon For sauce.
  • 1 tsp vanilla For sauce.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble and soak
  1. Grease a 9x13 baking dish, then arrange bread cubes in an even layer in the dish.
  2. Whisk pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
  3. Pour the custard mixture over the bread, then press down so the cubes are submerged; soak for 30 minutes.
Bake and finish
  1. Preheat oven to 350°F, then bake the soaked pudding for 50-55 minutes, until golden-brown and set in the center.
  2. Make caramel sauce by melting butter and brown sugar in a saucepan over medium heat, then add cream and bourbon.
  3. Simmer the sauce for 3 minutes, stirring, until slightly thickened.
  4. Drizzle the caramel sauce over the warm pumpkin bread pudding and dust with powdered sugar if desired.

Notes

Pro tip: press the bread down during the 30-minute soak so every cube gets fully custard-coated—this is what creates the creamy interior with crisp edges. Refrigerate leftovers for up to 3 days; rewarm in a 325°F oven until just heated through. Freezing is yes for the baked pudding (without sauce) up to 2 months. For a lighter option, swap whole milk for evaporated skim milk and use reduced-fat cream.