Pumpkin, White Chocolate Bread Pudding W/ Walnut Ca

Name: Pumpkin, White Chocolate Bread Pudding W/ Walnut Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups half-and-half; 2 large eggs; 1 (16 ounce) can pumpkin; 1 cup dark brown sugar, packed; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; ½ tablespoon vanilla extract; 10 cups French bread (toasted 1/2-inch cubes); 8 ounces white chocolate chips; 2 ½ cups packed dark brown sugar; 1 cup unsalted butter; 1 cup heavy whipping cream; ½ cup toasted walnuts, rough-chopped; 3 tablespoons confectioners' sugar; 6 cups vanilla ice cream (12 scoops)

Servings: persons

2 cups half-and-half
2 large eggs
1 (16 ounce) can pumpkin
1 cup dark brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ tablespoon vanilla extract
10 cups French bread (toasted 1/2-inch cubes)
8 ounces white chocolate chips
2 ½ cups packed dark brown sugar
1 cup unsalted butter
1 cup heavy whipping cream
½ cup toasted walnuts, rough-chopped
3 tablespoons confectioners' sugar
6 cups vanilla ice cream (12 scoops)

1
To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
2
Fold in bread cubes.
3
Stir in white chocolate chips.
4
Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
5
Let stand 20 minutes.
6
Preheat oven to 350 degrees and bake 40 minutes until set.
7
To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
8
Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
9
Add walnuts and stir to combine.
10
To serve: Sift confectioners' sugar over bread pudding.
11
Serve bread pudding warm with cinnamon ice cream and sauce.

2909

kcal

Calories

Fat

287

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 15 ingredients. The key ingredients include: 2 cups half-and-half, 2 large eggs, 1 (16 ounce) can pumpkin, 1 cup dark brown sugar, packed, and more.

Yes, Pumpkin, White Chocolate Bread Pudding W/ Walnut 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, White Chocolate Bread Pudding W/ Walnut Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions