Pumpkin Bread Pudding with Caramel Recipe

I absolutely love sharing this Pumpkin Bread Pudding with Caramel Recipe because it captures all the cozy fall flavors in one luscious dish. When I first tried it, I was amazed at how the soft, custardy pumpkin-soaked brioche combined with the warm spices made for such a comforting dessert—or even a decadent brunch treat. You’ll find that the gentle sweetness paired with a drizzle of caramel elevates this classic to something truly special.

This recipe works beautifully for gatherings or just a quiet night in when you want something that feels indulgent without being complicated. I used to struggle with bread puddings turning out soggy or bland, but this one strikes the perfect balance of soft yet structured, rich but not overwhelming. Give this Pumpkin Bread Pudding with Caramel Recipe a try—you’ll see why it’s become a favorite in my kitchen and hopefully yours too!

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Ingredients You’ll Need

These ingredients come together like a dream to create a rich, flavorful bread pudding. Using brioche bread adds an extra layer of buttery softness that absorbs the pumpkin custard beautifully. Make sure to grab canned pumpkin puree (not pumpkin pie filling) and fresh spices for the best results.

• Brioche loaf: This bread’s sweet, buttery texture soaks up custard perfectly without falling apart.
• Butter for pan: Prevents sticking and adds a subtle richness to the edges of the pudding.
• Brown sugar: Adds deep sweetness and moisture to balance pumpkin’s earthiness.
• Egg yolks and eggs: Essential for creating the creamy custard that binds everything together.
• Pumpkin puree: The star of the dish that brings vibrant color and natural sweetness.
• Milk and heavy cream: Together these give the pudding a rich and silky texture.
• Bourbon (optional): Adds warmth and complexity—don’t worry, the alcohol bakes off.
• Vanilla extract: Brings out all the other flavors beautifully.
• Cinnamon, nutmeg, ground ginger: The classic trio of fall spices that make pumpkin shine.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Caramel: For drizzling, adding that perfect finishing touch of indulgence.

Variations

I enjoy experimenting with this Pumpkin Bread Pudding with Caramel Recipe depending on the season or occasion, and you can easily customize it to suit your taste or dietary needs. These tweaks let you keep the base comfortable and familiar while adding your own personal flair.

• Spiced Rum Instead of Bourbon: I swapped bourbon for spiced rum once and loved the subtle notes it added—it’s an easy change that delivers a different kind of warmth.
• Gluten-Free Bread: If you need it gluten-free, using sturdy gluten-free brioche or challah works well; just check absorption so the pudding isn’t too dry.
• Chocolate Chips or Chopped Pecans: For extra texture and surprise pockets of flavor, toss in a handful before baking—my family goes crazy for the crunch they add.
• Maple Syrup in Caramel: Swapping traditional caramel for maple caramel adds an earthy sweetness that pairs amazingly with pumpkin.

How to Make Pumpkin Bread Pudding with Caramel Recipe

Step 1: Prep Your Bread the Right Way

Start by slicing your brioche into one-inch cubes and letting them dry out overnight on your counter. I learned this trick early on because fresh bread soaks up too much custard and can become mushy. If you’re short on time, toast the cubes on a baking sheet at 200°F for about 20 minutes, then cool them down. Either method helps the bread absorb just enough moisture for a perfect custard-y texture inside without losing structure.

Step 2: Whisk and Assemble the Custard Mixture

Preheat your oven to 350°F and butter a 2- to 3-quart baking dish to prevent sticking. In a big bowl, whisk together the brown sugar, egg yolks, and whole eggs until the mixture is smooth and a bit thickened. Then stir in the pumpkin puree, milk, heavy cream, bourbon if using, vanilla extract, and all your warm spices. Toss in the dried bread cubes and give everything a gentle stir to combine—then set it aside for about 10 minutes so the bread can soak up all those flavors, which will make your bread pudding ultra-rich and tender.

Step 3: Bake It Just Right

Transfer your custard-soaked bread mixture evenly into the prepared baking dish. Pop it in your preheated oven and bake for 40 to 45 minutes, or until the custard is set but still slightly jiggly in the middle. I usually check by lightly shaking the pan—if the edges are firm and the center moves just a bit, you’re good. Let the pudding cool for about 20 minutes before slicing to allow everything to settle and get that perfect sliceability.

Step 4: Serve with Generous Caramel Drizzle

When it comes to serving, I don’t hold back on caramel. You can use store-bought or homemade caramel sauce—the rich, buttery notes complement the pumpkin and spices like nothing else. Drizzle generously over warm slices and watch your friends or family gobble this up. It’s heavenly straight out of the oven, but also fantastic at room temperature or even lightly warmed the next day.

How to Serve Pumpkin Bread Pudding with Caramel Recipe

Garnishes

I keep it simple with this one—just a generous drizzle of caramel sauce and a light dusting of powdered sugar if I’m feeling fancy. Sometimes, I sprinkle chopped toasted pecans or a little whipped cream on top for added texture and creaminess, which my family absolutely adores.

Side Dishes

This Pumpkin Bread Pudding pairs wonderfully with a cup of strong coffee or spiced chai. If you’re serving it as part of brunch, I love offering it alongside crispy bacon or smoked sausage to balance the sweetness with savory bites.

Creative Ways to Present

For a holiday gathering, I’ve served this pudding in individual ramekins, topped with a caramel curl and a sprig of fresh rosemary—instant wow factor. You can also turn it into a layered trifle with whipped cream and candied pecans for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pudding tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. It reheats beautifully, and you’ll often find the flavors deepen with resting time.

Freezing

Freeze leftover portions by wrapping them individually in plastic wrap and then aluminum foil to avoid freezer burn. When I’ve done this, the bread pudding keeps well for about 2 months—perfect for planning ahead during busy seasons.

Reheating

To reheat, I like warming slices in a preheated 325°F oven covered loosely with foil for 15-20 minutes to maintain moisture. Quick tip: add a little extra caramel on top to freshen the flavor, and you’ll get that just-baked goodness all over again.

FAQs

Final Thoughts

This Pumpkin Bread Pudding with Caramel Recipe has become one of my go-to comfort desserts, especially when the weather turns crisp and everyone’s craving something warm and inviting. I love how the flavors remind me of cozy family gatherings, and I’m confident you’ll enjoy it just as much. Try making it for your next holiday meal or weekend treat—you’ll be rewarded with smiles and requests for seconds, I promise!

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