Pumpkin Bread Pudding with Caramel Recipe

I absolutely love sharing this Pumpkin Bread Pudding with Caramel Recipe because it’s like getting a big, cozy hug from fall in every baked bite. There’s something magical about the way the pumpkin and warm spices soak into the brioche, and when you drizzle that luscious caramel on top? Pure bliss. Whether you’re making it for a holiday brunch or a comforting weekend dessert, this bread pudding feels special without being complicated.

When I first tried this recipe, I was amazed at how the bread soaked up the custard mixture so perfectly, resulting in a creamy yet textured treat. You’ll find that the caramel adds just the right amount of sweetness and richness to balance the pumpkin’s earthy flavors. Trust me, it’s one of those dishes your family and friends will ask for again and again.

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Ingredients You’ll Need

These ingredients come together to create a wonderfully rich and tender bread pudding, with a perfect harmony between creamy custard and fluffy brioche. I always recommend using fresh spices for the best aroma and flavor impact.

• Brioche: Soft, buttery bread that soaks up the custard beautifully—day-old brioche works best!
• Butter: For greasing the pan and adding richness to the crust edges.
• Brown Sugar: Adds deep, caramel-like sweetness and moisture to the pudding.
• Egg Yolks and Eggs: These are the backbone of the custard, giving it structure and creaminess.
• Pumpkin Puree: The star ingredient—adds moisture, flavor, and that classic fall vibe.
• Milk and Heavy Cream: Together they create a silky custard that’s not too heavy but delightfully indulgent.
• Bourbon (optional): Adds a subtle warmth and complexity, but totally optional if you prefer to keep it kid-friendly.
• Vanilla Extract: Enhances the sweetness and aroma, rounding out the flavors.
• Cinnamon, Nutmeg, Ginger: Essential warm spices that make this pumpkin bread pudding so irresistible.
• Kosher Salt: Balances sweetness and brings all the flavors to life.
• Caramel: For drizzling – homemade or store-bought caramel sauce works great!

Variations

I love how versatile this Pumpkin Bread Pudding with Caramel Recipe is—you can tweak it to suit your mood, pantry, or dietary needs without losing any of that fantastic flavor. Don’t hesitate to experiment once you’ve mastered the basics!

• Spiced Up: Add a pinch of cloves or allspice to the spice mix for an extra aromatic punch; I tried this last Thanksgiving and it was a big hit.
• Dairy-Free Version: Swap out milk and cream for coconut or almond milk, and use dairy-free butter—my friend did this for her vegan guests and loved the result.
• Fruit Addition: Stir in chopped pecans or dried cranberries to add texture and a burst of tartness—I do this when I want a little crunch.
• Bourbon-Free: Simply skip the bourbon; the pudding is just as delicious and kid-friendly this way.

How to Make Pumpkin Bread Pudding with Caramel Recipe

Step 1: Prep the Bread for Maximum Soak

The trick to a great bread pudding is dry bread that soaks up that custardy goodness without turning to mush. I usually slice my brioche into one-inch cubes the day before and leave them out uncovered overnight. If you’re short on time, just spread the cubes on a baking sheet and toast them in a 200ºF oven for 20 minutes—either way works great to get the ideal texture.

Step 2: Mix Your Custard and Combine

Preheat your oven to 350ºF and butter a 2- to 3-quart baking dish to prevent sticking and add a bit of richness to the edges. In a large bowl, whisk together the brown sugar, egg yolks, and whole eggs until smooth. Then stir in the pumpkin puree, milk, cream, bourbon (if you’re using it), vanilla extract, and your warm spices along with the kosher salt. Toss your bread cubes in this mixture until everything is evenly coated. I like to let it sit for about 10 minutes so the bread absorbs all that flavorful custard—it really makes the pudding silky and rich.

Step 3: Bake Until Set and Golden

Pour the soaked bread mixture into your prepared baking dish, gently smoothing the top. Bake for 40 to 45 minutes until the custard is set but still slightly wobbly in the center—this ensures it stays creamy inside. A toothpick or knife inserted in the middle should come out mostly clean. When done, let it cool for about 20 minutes so the pudding firms up and is easier to slice.

Step 4: Serve Warm with Caramel Drizzle

Slice up your pudding warm and generously drizzle with that irresistible caramel sauce. I sometimes serve extra caramel on the side for the caramel lovers at my table. This finishing touch really elevates the dish and is my family’s favorite part.

How to Serve Pumpkin Bread Pudding with Caramel Recipe

Garnishes

I like to keep garnishes simple—just a sprinkle of toasted pecans or a few fresh sage leaves add a lovely crunch and a bit of color. If you’re feeling fancy, a dollop of whipped cream with a dash of cinnamon on top never disappoints. These little touches make the pudding feel extra special without stealing the spotlight.

Side Dishes

This pudding is a perfect star, but I often serve it alongside a crisp apple salad or roasted autumn vegetables when it’s part of a bigger meal. For brunch, it pairs beautifully with a cup of spiced coffee or a cinnamon latte. Trust me, the combinations are endless and delicious!

Creative Ways to Present

For holiday get-togethers, I like to bake the pudding in individual ramekins so everyone gets their own personal portion, which feels extra cozy and polished. You can also serve it in a large clear glass trifle bowl layered with whipped cream and caramel drizzles for a stunning visual treat. These touches make it fun to serve and even more fun to eat.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin bread pudding keeps well covered in the fridge for up to 3 days. I find that tightly wrapping the dish with plastic wrap or transferring slices into an airtight container helps maintain moisture and flavor. Just bring it back to room temperature before reheating for the best experience.

Freezing

Yes, you can freeze this bread pudding! I recommend freezing individual slices wrapped tightly in plastic wrap, then popping them in a freezer bag. They keep nicely for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently—easy and convenient for busy days.

Reheating

I reheat leftover slices in the oven at 325°F for about 15 minutes, which keeps the texture just right—warm and custardy, not dried out. Microwaving works in a pinch, but be careful not to overheat or it can get rubbery. Adding a splash of cream or covering loosely with foil during reheating helps retain moisture.

FAQs

Final Thoughts

This Pumpkin Bread Pudding with Caramel Recipe really holds a special place in my heart—it’s the kind of dessert that makes chilly afternoons feel warm and festive. I hope you give it a try and enjoy the same cozy comfort it brings my family. Once you make it, I’m sure it’ll become a beloved recipe in your kitchen too, perfect for sharing with people you love, anytime you want a little sweet, spiced happiness.

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