Recipe: Pumpkin Bread Pudding With Caramel Sauce

October 24, 2023 Post a Comment

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Pumpkin Bread Pudding with Caramel Sauce The Rustic Foodie® from www.therusticfoodie.com

Description

Pumpkin Bread Pudding with Caramel Sauce is a delicious and comforting dessert perfect for chilly autumn nights. This dessert combines the rich flavors of pumpkin pie with the texture of bread pudding and the sweetness of caramel sauce. It's a versatile recipe that can be served warm or cold, making it a great option for any time of the year.

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

1 loaf day-old French bread, cut into 1-inch cubes
1 can (15 oz) pumpkin puree
3 large eggs
1 cup heavy cream
1/2 cup milk
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup chopped pecans (optional)
Caramel sauce for serving

Equipment

9x13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons
Knife and cutting board
Saucepan (for making caramel sauce)

Method

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt.
Add the bread cubes to the bowl and toss until they are coated with the pumpkin mixture.
If using, stir in the chopped pecans.
Pour the bread mixture into the prepared baking dish and spread it out evenly.
Bake for 45-50 minutes, or until the top is golden brown and the center is set.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
While the bread pudding is cooling, make the caramel sauce. In a saucepan over medium heat, melt 1/2 cup of granulated sugar. Stirring constantly, cook the sugar until it turns a deep amber color.
Remove the saucepan from the heat and carefully pour in 1/2 cup of heavy cream. The mixture will bubble up, so be careful.
Stir in 1/4 tsp of salt and let the caramel sauce cool for a few minutes before serving over the bread pudding.

Notes

This recipe can be made ahead of time and stored in the refrigerator until ready to serve.
If you don't have day-old bread, you can toast the bread cubes in the oven for a few minutes to dry them out.
For a boozy version, add 1/4 cup of bourbon or rum to the pumpkin mixture before adding the bread.

Nutrition Info

Serving size: 1/12 of the recipe
Calories: 320
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 250mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Total Sugars: 22g
Protein: 7g

Recipe FAQ

Can I use a different type of bread?

Yes! You can use any type of bread you like for this recipe. Just make sure it's a day old or slightly stale so that it can absorb the pumpkin mixture without becoming too mushy.

Can I make this recipe gluten-free?

Yes! You can use gluten-free bread instead of French bread to make this recipe gluten-free. Make sure to check that all of your other ingredients are also gluten-free.

Can I freeze this recipe?

Yes! You can freeze this recipe before or after baking. To freeze before baking, prepare the bread pudding as directed and then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To bake, remove from the freezer and let it thaw in the refrigerator overnight. Bake as directed. To freeze after baking, let the bread pudding cool completely and then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then bake in the oven at 350°F (175°C) for 20-30 minutes, or until heated through.

Recipe Tips

For an extra decadent dessert, serve the bread pudding with a scoop of vanilla ice cream.
If you don't have heavy cream, you can use half-and-half or whole milk instead.
If you don't have pecans, you can use walnuts or almonds instead.
If you don't have caramel sauce, you can serve the bread pudding with whipped cream or a drizzle of maple syrup.