Pumpkin Bread Pudding with Salted Caramel Sauce Recipe

Slice of pumpkin bread pudding garnished with whipped cream and salted caramel sauce on a dark surface.

5 from 1 vote

Pumpkin Bread Pudding with Salted Caramel Sauce Recipe

Enjoy the taste of fall with this comforting pumpkin bread pudding, featuring bread soaked in a rich pumpkin custard, topped with luscious salted caramel sauce.

Prep Time10

Cook Time1 15

Resting Time1

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: bread, pudding, pumpkin, salted caramel, sauce

Servings:

Calories: 551kcal

Author: Leigh Harris

Ingredients

Bread Pudding

1 pound Loaf of day-old French bread, cut into 1" cubes (about 8 cups)
8 large Eggs
3 1/2 cups Whole milk
1 1/2 cups Heavy whipping cream
1 15oz Pumpkin puree not pumpkin pie mix
1 1/2 cups Granulated sugar
2 tsp Vanilla extract
1 tsp Ground cinnamon
2 tsp Pumpkin pie spice
1/2 tsp Kosher salt
3/4 cup Pecans toasted and rough chopped

Salted Caramel Sauce

1/4 cup Unsalted butter
1/2 cup Dark brown sugar
1/2 cup Heavy whipping cream
3 tbsp Dark corn syrup
1 tsp Kosher salt

US Customary - Metric

Instructions

Bread Pudding

Cut the bread into 1-inch cubes and place in a very large bowl or spread out on a baking sheet to sit out for 24 hours.
1 pound Loaf of day-old French bread, cut into 1" cubes
Butter a 9 x 13 baking dish. Set aside.
In a large bowl whisk the eggs to blend. Add the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine thoroughly.
8 large Eggs, 3 1/2 cups Whole milk, 1 1/2 cups Heavy whipping cream, 1 1/2 cups Granulated sugar, 2 tsp Vanilla extract, 1 tsp Ground cinnamon, 2 tsp Pumpkin pie spice, 1/2 tsp Kosher salt, 1 15oz Pumpkin puree
Toss the pecans on top of the bread cubes. Pour the egg mixture over the cubed bread and stir to coat and blend evenly. Pour into the buttered baking dish spread out evenly, and press down for a more uniform slice or leave as is for crusty edges on top. Cover and refrigerate at least 4 hours to overnight. (overnight preferred)
3/4 cup Pecans
Preheat the oven to 350F degrees. Uncover the pudding and bake for about 1 hour up to 1 hour and 15 minutes until puffed up and golden brown. ( the pudding will fall as it cools)
Let the pudding cool for at least 20 minutes before serving.

Salted Caramel Sauce

In a medium saucepan over medium high heat stir together the butter, brown sugar, heavy cream, corn syrup, and salt. Bring to a boil, reduce heat to medium low, and simmer for 3 minutes stirring frequently.
Let cool for 10 minutes before serving.
1/4 cup Unsalted butter, 1/2 cup Dark brown sugar, 1/2 cup Heavy whipping cream, 3 tbsp Dark corn syrup, 1 tsp Kosher salt

Notes

If your bread is fresh cut it into 1-inch cubes, spread it out into an even layer on a large baking sheet, and dry it in a 200-degree F oven for about 15-20 minutes.

Storing - Let cool completely, cover tightly with plastic wrap, and refrigerate for up to 4 days.

To Reheat -Preheat the oven to 350ºF. Cover the dish with aluminum foil and reheat for 20-30 minutes or until heated through (depending on the size and if it came straight out of the fridge).

Freezing - Wrap the completely cooled pudding in the baking dish tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition