Pumpkin Bread Pudding

This easy Pumpkin Bread Pudding is full of flavor with pumpkin puree and ground cinnamon, ginger, nutmeg, and cloves, and is slathered in homemade salted caramel sauce.

Course Dessert

Cuisine American

Keyword bread pudding pumpkin, bread pudding with pumpkin, how to make pumpkin bread pudding, pumpkin bread pudding recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 705kcal

Author Beth Pierce

Ingredients

Pumpkin Bread Pudding

8-9 cups day-old croissants or challah bread
5 large eggs room temperature
2 ½ cups whole milk room temperature
1 15-ounce can pumpkin puree
½ cup granulated sugar
½ cup brown sugar
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1½ teaspoons pure vanilla extract
3 tablespoons butter melted and slightly cooled

Caramel Sauce

1 cup granulated sugar
¼ cup water
6 tablespoons unsalted butter, cut into cubes room temperature
½ cup heavy cream warmed
½ teaspoon vanilla extract
1 teaspoon salt

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish. I prefer to use a non-metallic pan.
Cut the croissants into 1-inch cubes and spread them in the prepared dish.
Whisk the eggs, milk, pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, vanilla extract, and melted butter in a large bowl. Pour the custard mixture over the bread and soak for 1-2 hours, gently pressing the bread down into the custard. Do not let it sit at room temperature for more than 2 hours.
Bake covered with aluminum foil for 25 minutes. Uncover and bake for 25 minutes or until the internal temperature reaches 160-170°F.
Meanwhile, add the sugar and water to a heavy saucepan over low heat. Cook, stirring several times, until the sugar dissolves.
Increase the heat to medium-low and bring the mixture to a gentle boil. Continue cooking without stirring until the mixture turns a deep golden brown.
Whisk in the butter. It will bubble up, so be careful. Remove the pot from the heat and stir in the heavy cream, vanilla extract, and salt. Strain the salted caramel sauce through a fine-mesh sieve to remove any sugar crystals.
Serve the caramel sauce over the warm bread pudding.

Notes

Pumpkin bread pudding needs refrigeration. After baking, cool it for 30 minutes to 2 hours, then refrigerate. Do not leave the uncooked or cooked bread pudding at room temperature for more than 2 hours.
Reheat in the oven, covered, at 350° for 15 minutes, or in the microwave at reduced power for short increments until warm.

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