Recipe For Pumpkin Bread Pudding With Caramel Sauce

July 06, 2023 Post a Comment

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Description

Pumpkin bread pudding with caramel sauce is a delicious dessert that is perfect for the fall season. This recipe combines the flavors of pumpkin pie with the comfort of bread pudding and the sweetness of caramel sauce.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

For the bread pudding:

1 loaf of day-old bread, cut into 1-inch cubes
1 can of pumpkin puree (15 ounces)
4 eggs
1 cup of heavy cream
1 cup of milk
1 cup of brown sugar
1 teaspoon of vanilla extract
1 tablespoon of pumpkin pie spice

For the caramel sauce:

1 cup of sugar
6 tablespoons of unsalted butter
1/2 cup of heavy cream

Equipment

9x13-inch baking dish
Saucepan
Mixing bowl
Whisk

Method

1. Preheat your oven to 350°F. 2. In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, brown sugar, vanilla extract, and pumpkin pie spice until well combined. 3. Add the bread cubes to the mixing bowl and stir until the bread is evenly coated with the pumpkin mixture. 4. Transfer the bread mixture to a 9x13-inch baking dish and spread it out evenly. 5. Bake the bread pudding for 50-60 minutes, or until the top is golden brown and the center is set. 6. While the bread pudding is baking, make the caramel sauce. In a saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. 7. Add the butter to the saucepan and whisk until it is fully melted and combined with the sugar. 8. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up, so be careful. 9. Continue whisking the caramel sauce until it is smooth and creamy. 10. Once the bread pudding is done baking, let it cool for a few minutes before serving. 11. Serve the bread pudding with a generous drizzle of caramel sauce on top.

Notes

This recipe can be made a day in advance and reheated in the oven before serving. The caramel sauce can also be made ahead of time and stored in the refrigerator until ready to use.

Nutrition Info

Calories: 462
Fat: 24g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 252mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 40g
Protein: 7g

Recipe FAQ

Can I use fresh bread instead of day-old bread?
Day-old bread works best for this recipe because it is more firm and can hold up to the custard mixture. However, you can use fresh bread if you need to. Just cut it into cubes and let it sit out for a few hours to dry out a bit. Can I use a different type of milk?
Yes, you can use any type of milk that you prefer. Whole milk, 2% milk, or even almond milk will work in this recipe. Can I make this recipe without the caramel sauce?
Yes, the bread pudding is delicious on its own, but the caramel sauce adds a nice touch of sweetness.

Recipe Tips

- Be sure to use pumpkin puree, not pumpkin pie filling, in this recipe. - If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice. - To prevent the bread pudding from getting too dry, cover it with foil for the first 30 minutes of baking. - If you want to make individual servings of this recipe, use ramekins instead of a baking dish. Adjust the baking time as needed.