Pumpkin Bread Pudding
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Pumpkin Bread Pudding
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Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered in heavenly Caramel Sauce and bursting with the fragrant spices of Fall! This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, "just because" dessert that melts in your mouth and fills your being with happiness - any night of the week. It tastes like decadent pumpkin pie but in bread pudding form with soft cushions of chocolate chip pumpkin bread bathed in rich pumpkin custard.
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Ingredients
- 1 Recipe Chocolate Chip Pumpkin Bread (1 LOAF)
Pumpkin Bread Pudding
- 4 eggs
- 2 egg yolks
- 1 15 oz. can pumpkin puree
- 1 cup sugar
- 2 cup heavy cream
- 1 cup whole milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
ADD LATER:
- 4 tablespoons butter, cubed
Caramel Sauce
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350 degrees F.
- Cut 1 loaf pumpkin bread into 1/2-1 inch cubes. Spread out on a baking sheet and toast for 25 minutes at 350 degrees F. Stir bread and continue to toast an additional 10 minutes or until dried out like croutons.
- Meanwhile, whisk the eggs together in a medium bowl. Stir in all remaining Pumpkin Bread Pudding ingredients EXCEPT BUTTER until evenly combined.
- Evenly layer toasted pumpkin bread cubes in a greased 9 by 13-inch baking dish. Pour the pumpkin mixture over the bread, pressing down on the bread to totally submerge it. Let sit for 15 minutes. Sprinkle cubed butter over top.
- Bake at 350 degrees F for approximately 60 minutes or until a knife inserted in the center comes out clean (the center will still be slightly jiggly). Cool on a baking rack for at least 30 minutes before serving.
- Caramel Sauce: Just before serving, melt 1/2 cup butter over medium-high heat in a small saucepan. Add 1/2 cup packed brown sugar and 1/4 cup heavy cream, whisking until sugar dissolves and the sauce is heated through. Remove from heat and stir in vanilla. You can make it ahead and reheat it when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
- Serve warm Caramel Sauce with Pumpkin Bread Pudding.
Notes
- *Bread works best if you make 1-2 days ahead and let it sit out uncovered. You may also substitute your favorite pumpkin bread.
- **You may wish to double the sauce as it is the best part!
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