Pumpkin Bread Pudding

This Pumpkin Bread Pudding with Caramel Sauce is absolutely divine for breakfast, brunch, or dessert! Great for the holidays and potlucks. Make it completely the night before! (Don't ditch the caramel sauce.)

👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking dish
oven
bowl
whisk
saucepan

📝 Preparation Steps

For Bread Pudding

Preheat oven to 350°F, with rack on lower middle position. Lightly gerase a 9x11 glass baking dish. Set aside.

Mix

Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to a lightly greased 9x11 glass baking dish.

half and half2 cupsdark brown sugar (lightly packed)1 cup¼ cups dark brown sugar (packed)1large eggs (lightly beaten)4pumpkin pie spice2 teaspoonsground cinnamon2 teaspoonsvanilla extract2 teaspoons

Sprinkle cranberries and pecans over the top evenly, if using. Let stand at least ⏱️ 15 minutes to allow bread to soak.

Bake until toothpick inserted into center comes out clean, about ⏱️ 40 minutes. Let rest at room temperature until ready to serve - up to overnight, covered. Cover and chill if bread pudding will be sitting out longer than overnight.

For the Caramel Sauce

Whisk Together

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about ⏱️ 3 minutes. Pour warm sauce over warm bread pudding. Serve warm.

Nutrition Facts

calories

607 kcal

fat Content

17 g

serving Size

1 serving

fiber Content

4 g

sugar Content

41 g

sodium Content

806 mg

protein Content

16 g

trans Fat Content

0.2 g

cholesterol Content

81 mg

carbohydrate Content

99 g

saturated Fat Content

9 g

unsaturated Fat Content

7 g

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