Pumpkin Bread Pudding
    Servings Prep Time
    8-10 20minutees
    Cook Time
    Servings Prep Time
    8-10 20minutees
    Cook Time
    My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall
    Pumpkin Bread Pudding
    • 4 eggs
    • 2 egg yolks
    • 115 oz. can pumpkin puree
    • 1cup sugar
    • 2cup heavy cream
    • 1cup whole milk
    • 3tablespoons pure maple syrup
    • 1teaspoon vanilla extract
    • 1/2teaspoon ground cinnamon
    • 1/2teaspoon gournd nutmeg
    • 1/4teaspoon ground cloves
    • 1/4teaspoon salt
    • 4tablespoons butter, cubed
    Brown Sugar Caramel Sauce
    • 1/2cup butter
    • 1/2cup packed brown sugar
    • 1/4cup heavy cream
    • 1teaspoon vanilla extract
    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!