Warm and Cozy Pumpkin Bread Pudding Recipe with Caramel Drizzle

Pumpkin bread pudding is a decadent and comforting dessert perfect for cozy fall evenings. Imagine the warmth of pumpkin spice blended with the custardy richness of soaked brioche, topped with a luscious caramel drizzle. This Pumpkin Bread Pudding recipe is the ultimate combination of texture and flavor, bringing together soft, creamy bread with the distinct flavors of pumpkin and cinnamon. Whether served with a dollop of whipped cream or a scoop of ice cream, it’s a treat everyone will love.

Photo byInsanelyGoodRecipes

This recipe holds a special place in my heart, especially during the fall season when pumpkin flavors reign supreme. The soft bread cubes absorb the spiced pumpkin custard beautifully, creating a melt-in-your-mouth experience. I found this amazing recipe from Insanely Good Recipes, and I’m excited to share it with you!

Pumpkin bread pudding has deep roots in American comfort food. Bread pudding was originally a way to use stale bread, but over time, it evolved into a cherished dessert. Adding pumpkin puree gives this dish a seasonal twist, making it ideal for Thanksgiving or any fall gathering. You can even make it ahead of time, letting the custard soak into the bread overnight, making the flavors more intense and the texture extra creamy.

Ingredients:

• 1 loaf stale brioche or challah bread (about 6 to 8 cups, cubed)
• 1 (15-ounce) can 100% pumpkin puree
• 1 ½ cups whole milk
• 1 cup heavy cream
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• Caramel sauce, whipped cream, or ice cream for serving

Instructions:

1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Cut the brioche or challah bread into 1-inch cubes.
2. Optional step: For extra crispiness, spread the bread cubes in a single layer on a baking sheet and bake them for 20-30 minutes, flipping halfway through. This step is especially recommended if your bread is fresh. Let the cubes cool after baking.
3. In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, brown sugar, granulated sugar, eggs, egg yolks, vanilla extract, cinnamon, ginger, nutmeg, and salt until everything is well combined.
4. Arrange the bread cubes in the prepared baking dish and pour the pumpkin custard mixture over the bread. Gently press the bread cubes down to ensure they are fully submerged. Cover the dish with plastic wrap and let it soak for at least 30 minutes at room temperature or refrigerate overnight for more intense flavor.
5. When ready to bake, remove the plastic wrap and bake the pudding for 40-45 minutes, or until the top is golden brown and the custard is set.
6. Remove the dish from the oven and let the bread pudding cool for 10-15 minutes. Drizzle generously with caramel sauce and serve warm, topped with whipped cream or a scoop of vanilla ice cream.

Cooking Tips:

• Bread Selection: Use stale bread for the best results. Fresh bread will become too soggy. You can leave the cubed bread out for 24 hours to dry if needed.
• Custard Soaking: For deeper flavor, refrigerate the dish overnight to allow the bread to fully absorb the custard.
• Toppings: Serve with caramel sauce, a sprinkle of cinnamon, or even a dusting of powdered sugar for added flair.

This easy pumpkin bread pudding recipe is sure to become a fall favorite, perfect for holiday gatherings or a sweet ending to any meal. Enjoy it with a warm drink, like spiced apple cider or a pumpkin-flavored latte, for a cozy experience.

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