Pumpkin Bread Pudding With Caramel Sauce

Pumpkin Bread Pudding With Caramel Sauce

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Gooey caramel pumpkin bread pudding
Gooey caramel pumpkin bread pudding from www.today.com

If you’re looking for a fall-inspired dessert that’s sure to impress, look no further than this pumpkin bread pudding with caramel sauce. With its warm spices and creamy texture, this dessert is the perfect way to celebrate the season.

Ingredients

  • 1 loaf of day-old bread, cubed
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350F.
  2. Grease a 9×13 inch baking dish.
  3. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt.
  4. Add the cubed bread to the bowl and stir until the bread is fully coated in the pumpkin mixture.
  5. If desired, add chopped pecans to the mixture.
  6. Pour the mixture into the prepared baking dish and bake for 50-60 minutes, or until the bread pudding is set and a toothpick inserted into the center comes out clean.
  7. While the bread pudding is baking, prepare the caramel sauce.
  8. In a small saucepan, melt 1/2 cup of butter over medium heat.
  9. Add 1 cup of brown sugar and stir until well combined.
  10. Add 1/2 cup of heavy cream and stir until the mixture is smooth and creamy.
  11. Remove the saucepan from heat and stir in 1 tsp of vanilla extract.
  12. Once the bread pudding is finished baking, let it cool for a few minutes before slicing and serving with the caramel sauce.
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Nutritional Information

Serving size: 1/12th of the recipe
Calories: 415
Fat: 21g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 401mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 34g
Protein: 8g

Cooking Time

Total time: 1 hour 20 minutes
Prep time: 20 minutes
Cook time: 1 hour

Equipment

  • Large mixing bowl
  • 9×13 inch baking dish
  • Small saucepan

Serving Suggestions

This pumpkin bread pudding with caramel sauce is best served warm, straight out of the oven. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Variations

If you’re feeling creative, you can customize this recipe to suit your taste preferences. Here are a few ideas to get you started:

  • Add a handful of raisins or dried cranberries to the bread pudding mixture for a burst of sweetness.
  • Swap out the pecans for walnuts, almonds, or hazelnuts.
  • Use maple syrup instead of brown sugar in the caramel sauce for a different flavor profile.

Substitutions

If you don’t have all of the ingredients on hand, don’t worry! Here are a few substitutions that will work just as well:

  • Instead of heavy cream, you can use half-and-half or whole milk.
  • If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash instead.
  • For a dairy-free version, you can use coconut milk instead of heavy cream and almond milk instead of regular milk.

Storage

If you have leftovers, you can store the bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30 seconds to 1 minute, or until warmed through.

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Tips

  • Make sure you use day-old bread for this recipe. Fresh bread will be too soft and won’t hold up well in the pudding.
  • If you want a smoother texture, you can blend the pumpkin mixture in a food processor or blender before adding the bread.
  • Don’t overmix the bread pudding mixture, or it will become too dense and heavy.
  • For a neater presentation, you can drizzle the caramel sauce over individual servings instead of pouring it over the whole pudding.

Notes

This recipe serves 12 people, but you can easily double or halve the ingredients to suit your needs.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can assemble the bread pudding up to a day in advance and store it in the refrigerator until you’re ready to bake it. You can also make the caramel sauce ahead of time and reheat it on the stove or in the microwave before serving.

Can I use gluten-free bread for this recipe?

Yes! Just make sure the bread is sturdy enough to hold up in the pudding.

Can I freeze this bread pudding?

Yes, you can freeze the bread pudding for up to 2 months. To reheat, let it thaw overnight in the refrigerator and then bake it in the oven at 350F for 10-15 minutes, or until warmed through.

Final Thoughts

This pumpkin bread pudding with caramel sauce is the ultimate fall dessert. It’s warm, comforting, and full of seasonal flavors. Plus, it’s easy to customize to your liking. Whether you’re serving it at a dinner party or enjoying it on a cozy night in, this dessert is sure to be a hit.

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