Pumpkin Bread Pudding With Caramel Sauce Recipe

Name: Pumpkin Bread Pudding With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread pudding; 2 eggs; 1 egg yolk; 2 cups half-and-half or 2 cups eggnog; 15 ounces pumpkin; 1 cup brown sugar; 2 teaspoons cinnamon; 1 1/2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 2 teaspoons vanilla; 10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces; 3/4 cup raisins (can use less if using raisin bread); 3/4 cup pecans, chopped; Caramel sauce; 1 1/4 cups brown sugar; 1/2 cup butter; 1/2 cup whipping cream; 1 teaspoon rum flavoring (optional); Whipped cream; 1 1/2 cups whipping cream (optional); 1/4 cup extra-fine sugar

Servings: persons

Bread pudding
2 eggs
1 egg yolk
2 cups half-and-half or 2 cups eggnog
15 ounces pumpkin
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces
3/4 cup raisins (can use less if using raisin bread)
3/4 cup pecans, chopped
Caramel sauce
1 1/4 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1 teaspoon rum flavoring (optional)
Whipped cream
1 1/2 cups whipping cream (optional)
1/4 cup extra-fine sugar

1
Preheat oven to 350 degrees.
2
Spray 11x7 baking dish with cooking spray.
3
Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
4
Fold in bread cubes, raisins & pecans.
5
Pour into baking dish, let stand for 15 minutes.
6
Bake until tester inserted in middle comes out clean, 35-40 minutes.
7
Caramel sauce:
8
Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
9
Whipped cream:
10
Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.

3050

kcal

Calories

106

Fat

631

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Bread pudding, 2 eggs, 1 egg yolk, 2 cups half-and-half or 2 cups eggnog, and more.

Yes, Pumpkin Bread Pudding With Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Pudding With Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions