Pumpkin Bread Pudding with Brown Sugar Caramel Sauce

Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered with heavenly Brown Sugar Caramel Sauce and bursting with the flavors 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. 

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.

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 Chocolate Chip 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 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.

No matter what pumpkin bread you use, you are going to toast the bread for a total of 30 minutes or until it dries out and resembles 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.

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.   Once your bread is toasted, you pour your pumpkin custard all over then press down on your pumpkin bread cubes to make sure they are all submerged in the custard, then let sit for 15 minutes to absorb some of the liquid.

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.

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

While brown sugar is common in  Caramel Sauce, this sauce does not get simmered for long at all so the brown sugar taste is more pronounced and more get-in-my-belly-delicious.  Seriously, you will fall in love with this sauce….

And with bread pudding…

 …with this Pumpkin Bread Pudding!

Want to try this PUMPKIN BREAD PUDDING?

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©Carlsbad Cravings by CarlsbadCravings.com

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Pumpkin Bread Pudding

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Prep Time

20 minutees

Cook Time

60 minutes

Servings

-10

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 gournd nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

ADD LATER:

• 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

Prep Time 20 minutees Cook Time 60 minutes Servings -10 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 gournd nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt ADD LATER: 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

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Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. Meanwhile, whisk the eggs together in a medium bowl. Stir in all remaining Pumpkin Bread Pudding ingredients EXCEPT BUTTER until evenly combined.
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. Sprinkle cubed butter over top.
5. 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.
6. Brown Sugar Caramel: Just before serving, melt 1/2 cup butter over medium high heat in a small saucepan. Add 1/2 cup packed brown sugar and 1/4 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.
7. Serve warm Brown Sugar Caramel Sauce with Pumpkin Bread Pudding.

Recipe 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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