Pumpkin Bread Pudding with Caramel Sauce
User Reviews
5
Pumpkin Bread Pudding with Caramel Sauce
Description
This dessert combines dried bread cubes with a mixture of pumpkin puree, half and half or light cream, eggs, brown sugar, pecans, pumpkin pie spice, and vanilla extract to create a spiced custard. After resting briefly to allow the bread to absorb the liquid, the mixture is baked until set and lightly browned. The textures are balanced between creamy custard and tender bread pieces studded with crunchy pecans.
The accompanying caramel sauce is prepared by melting brown sugar and butter, boiling briefly, then whisking in heavy cream to form a smooth, pourable sauce. This sauce is drizzled over the warm pudding before serving, adding richness and sweetness that complements the autumnal pumpkin notes.
This bread pudding makes a cozy dessert suited to fall gatherings or any time pumpkin flavors are desired. Leftovers should be stored in an airtight container in the refrigerator and consumed within a few days to maintain freshness.
Ingredients
Bread pudding
- 8 cups raisin bread or brioche bread, crusts removed and cut into 1-inch cubes
- 1 ¾ cups half and half or light cream
- 15 ounces pumpkin not pumpkin pie filling, 1 can, puree
- 1 cup pecans chopped
- ½ cup brown sugar
- 3 egg
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Caramel sauce
- ⅔ cup brown sugar
- ¼ cup butter
- ¼ cup heavy whipping cream
Instructions
For the Bread Pudding
- Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.
- Preheat the oven to 350°F. Grease a 9x13 casserole dish.
- In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.
- Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.
For the Caramel sauce
- While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.
- Remove from heat and whisk in heavy cream. Allow to cool slightly.
- Drizzle the caramel sauce over the baked bread pudding and serve warm.
Notes
- Raisin bread can be substituted with brioche or another dense bread for different textures and flavors.
- Store leftover pumpkin bread pudding in an airtight container in the fridge for 3-4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338 | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 167mg | 7% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 5896IU | 118% |
| Vitamin C | 2mg | 2% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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