Pumpkin Bread Pudding

Pumpkin Bread Pudding will one of the best pumpkin desserts you make all Fall and is destined to become a new Thanksgiving favorite! 

Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered in heavenly Caramel Sauce and bursting with the fragrant spices of Fall!  This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, “just because” dessert that melts in your mouth and fills your being with happiness –  any night of the week.  It tastes like decadent pumpkin pie but in bread pudding form with soft cushions of chocolate chip pumpkin bread bathed in rich pumpkin custard.  Your’e welcome.

 

Best Pumpkin Bread Pudding

I didn’t know I loved bread pudding.  I had long harbored the misconception that bread pudding was just soggy bread.  I was so so wrong.  It wasn’t until my forkful of Famous Dave’s Bread pudding caused my eyes to roll back in my head with pure delight that my misguided idea vanished and in its place was filled with regret for my lost opportunities of glorious bread pudding.  I may or may not have savored almost the entire pan of this Pumpkin Bread Pudding to make up for it.

And I would have eaten almost the entire pan of this Pumpkin Bread Pudding even if I didn’t have to make up for it.

What Bread is Best for pumpkin bread pudding?

This Pumpkin Bread Pudding begins with my Mom’s Famous Pumpkin Bread that I can’t stop eating plain let alone in bread pudding aaaaaand it has chocolate chips!   This recipe makes 3 loafs pumpkin bread which is awesome because then you still have 2 loafs Pumpkin Bread for you and one loaf for this Pumpkin Bread Pudding – and I guarantee you are going to want extra pumpkin bread because I promise you will be sneaking bits here and if there wasn’t more than one loaf, it would all be gone by the time you need it!

Also by making the pumpkin bread ahead of time, your homemade bread pudding comes together super quickly.  If you already have a favorite Pumpkin Bread Recipe, then feel free to use that, or even store bought, but at some point, you are going to want to treat yourself to Mom’s Famous Pumpkin Bread.  Because, well, its famous for all the right reasons.

What Goes in Pumpkin Bread Pudding?

Along with your favorite pumpkin bread, Pumpkin Bread Pudding requires pantry friendly ingredients!

Pumpkin Bread Pudding

• 4 eggs
• 2 egg yolks
• 1 15 oz. can pumpkin puree
• 1 cup sugar
• 2 cup heavy cream
• 1 cup whole milk
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon gourd nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 4 tablespoons butter, cubed

Brown Sugar Caramel Sauce

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

How do you make pumpkin bread pudding?

• Step 1: Cut one loaf pumpkin bread into 1/2-1 inch cubes.

Step 2: Spread cubed bread out on a baking sheet and toast for 25 minutes at 350 degrees F. Stir bread and continue to toast an additional 10 minutes or until dried out like croutons.   Toasting the bread enables it to absorb the pumpkin custard like a sponge while still maintaining its structure and integrity to ensure you end up with moist Pumpkin Bread Pudding instead of soggy Pumpkin Bread Pudding.

• Step 3: While your pumpkin bread is toasting, you whisk together your eggs, egg yolks, sugar, pumpkin puree, cream, milk, vanilla and your flavorings of Fall – cinnamon, nutmeg and cloves.
• Step 4: Evenly layer toasted pumpkin bread cubes in a greased 9 by 13-inch baking dish. Pour the pumpkin mixture over the bread, pressing down on the bread to totally submerge it. Let sit for 15 minutes.
• Step 5: Dollop with butter then bake for about 60 minutes and once its done you have a beautifully crispy pumpkin crust on top giving way to a wonderfully soft pumpkin bread middle.

How to make Caramel Sauce for Bread Pudding

And then there’s the Brown Sugar Caramel Sauce. swoon….

• Just before serving, melt ½ cup butter over medium high heat in a small saucepan. Add ½ cup packed brown sugar and ¼ cup heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla. You can make ahead and reheat when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
• Serve warm Brown Sugar Caramel Sauce with Pumpkin Bread Pudding.

TIPS FOR MAKING PUMPKIN BREAD PUDDING

• For both your pumpkin bread and this Pumpkin Bread Pudding, 100% pure pumpkin puree – NOT pumpkin pie filling.  Pumpkin pie filling has been sweetened and spices added and will not work in this recipe.
• Make the Pumpkin Bread 1-2 Days in advance and leave it on the counter,  unwrapped. This not only makes throwing together Pumpkin Bread pudding super simple, but twill ensure your bread isn’t mushy.
• Please use pure maple syrup and not the imitation breakfast kind.  I typically purchase my pure maple syrup at Costco.
• Make sure you press down your pumpkin bread cubes with the back of a spatula or wooden spoon so that all the bread gets soaked in the custard otherwise you will end up with dry pieces.
• If some of your pieces of bread pudding begin to look burned towards the end of baking, then press them further into the custard with a spoon or loosely place foil over that section (I haven’t had this problem).
• You will know your bread pudding is done when a knife inserted into the center comes out clean. The center will still be slightly jiggly but will firm up as the Pumpkin  Bread Pudding cools.

Now skip the pumpkin pie this year for this get-in-my-belly-delicious Pumpkin Bread Pudding.  Seriously, you will fall in LOVE!

LOOKING FOR MORE PUMPKIN RECIPES?

• Pumpkin Praline Pie
• Soft and Chewy Pumpkin Cookie with Cinnamon Cream Cheese Frosting
• Double Layer Pumpkin Cheesecake
• Chocolate Chip Pumpkin Pound Cake with Cinnamon Cream Cheese Glaze
• Pumpkin Angel Food Cake French Toast
• Pumpkin Bars with Nutella Cream Cheese Frosting
• Easy Pumpkin Dip
• Pumpkin Ice Cream Pie

Looking for more Fall Recipes?

• Pumpkin Angel Food Cake French Toast
• Pumpkin Dinner Rolls with Whipped Brown Sugar Cinnamon Butter
• (Nutella) Pumpkin Crepes
• Mini Caramel Apple Pies
• Cinnamon Apple Oatmeal Cookies

Want to try this PUMPKIN BREAD PUDDING?

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©Carlsbad Cravings by CarlsbadCravings.com

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Pumpkin Bread Pudding

Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered in heavenly Caramel Sauce and bursting with the fragrant spices of Fall!  This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, “just because” dessert that melts in your mouth and fills your being with happiness –  any night of the week.  It tastes like decadent pumpkin pie but in bread pudding form with soft cushions of chocolate chip pumpkin bread bathed in rich pumpkin custard. 

Servings: 8 -10

Total Time: 1 hour hr 20 minutes mins

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

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Ingredients

• 1 Recipe Chocolate Chip Pumpkin Bread (1 LOAF)

Pumpkin Bread Pudding

• 4 eggs
• 2 egg yolks
• 1 15 oz. can pumpkin puree
• 1 cup sugar
• 2 cup heavy cream
• 1 cup whole milk
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

ADD LATER:

• 4 tablespoons butter, cubed

Caramel Sauce

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Cut 1 loaf pumpkin bread into 1/2-1 inch cubes. Spread out on a baking sheet and toast for 25 minutes at 350 degrees F. Stir bread and continue to toast an additional 10 minutes or until dried out like croutons.
• Meanwhile, whisk the eggs together in a medium bowl. Stir in all remaining Pumpkin Bread Pudding ingredients EXCEPT BUTTER until evenly combined.
• Evenly layer toasted pumpkin bread cubes in a greased 9 by 13-inch baking dish. Pour the pumpkin mixture over the bread, pressing down on the bread to totally submerge it. Let sit for 15 minutes. Sprinkle cubed butter over top.
• Bake at 350 degrees F for approximately 60 minutes or until a knife inserted in the center comes out clean (the center will still be slightly jiggly). Cool on a baking rack for at least 30 minutes before serving.
• Caramel Sauce: Just before serving, melt ½ cup butter over medium-high heat in a small saucepan. Add ½ cup packed brown sugar and ¼ cup heavy cream, whisking until sugar dissolves and the sauce is heated through. Remove from heat and stir in vanilla. You can make it ahead and reheat it when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
• Serve warm Caramel Sauce with Pumpkin Bread Pudding.

Notes

*Bread works best if you make 1-2 days ahead and let it sit out uncovered.  You may also substitute your favorite pumpkin bread.

**You may wish to double the sauce as it is the best part!

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