Easy Pumpkin Bread Pudding

Indulge in the flavors of fall with this Easy Pumpkin Bread Pudding, a quick and elegant dessert perfect for holidays or cozy nights in.

Hey there, fellow foodies! If you’re craving the comforting flavors of fall or looking for the perfect dessert to round off your Thanksgiving feast, you’ve hit the jackpot. My Easy Pumpkin Bread Pudding with Caramel is not just a treat for your taste buds; it’s also a feast for the eyes when baked in a chic ceramic dish. Trust me, you’re going to want to make this one a tradition!

Why this Recipe Works!

Effortless Elegance: This recipe combines the simplicity of bread pudding with the sophistication of pumpkin and caramel flavors, all baked in a ceramic dish for a visually stunning presentation.
Versatile for Any Occasion: Whether you’re hosting a holiday gathering, attending a potluck, or simply enjoying a cozy night in, this dessert fits the bill perfectly.
Nutrient-Rich Ingredients: Not only is this dessert delicious, but it also incorporates pumpkin, a rich source of vitamins and fiber, making it a slightly healthier indulgence.

How do I store leftover bread pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until tender, then puree it in a blender. Make sure to drain any excess water before using it in the recipe

What type of bread works best for this recipe?

Day-old bread works best as it absorbs the liquid more effectively. You can use French bread, sourdough, or even brioche for a richer flavor.

Ingredients for Easy Pumpkin Bread Pudding

Day-Old Bread: The staler, the better! It soaks up all the yummy flavors. Think of it as the sponge of the dish.
Whole Milk: This is what makes the pudding creamy and dreamy. You could use skim milk, but why skimp on the good stuff?
Pumpkin Puree: The star of the show! It’s what gives the pudding that fall-in-a-bite vibe. Canned or fresh, either works.
Brown Sugar: Adds that molasses-y sweetness that pairs so well with pumpkin. It’s like a warm hug for your taste buds.
Eggs: These guys bind everything together. They’re the glue in this delicious construction project.
Vanilla Extract: A little dash adds a subtle, aromatic sweetness. It’s like the backup singer that makes the lead vocals shine.
Ground Cinnamon, Nutmeg, and Cloves: The spice trio that screams “It’s fall, y’all!” They add warmth and depth to the dish.
Granulated Sugar: For the caramel drizzle. It melts down to become that golden liquid joy you’ll want to pour on everything.
Heavy Cream: Makes the caramel rich and velvety. It’s the VIP in the caramel club.
Unsalted Butter: Adds that buttery goodness to the caramel. Because everything’s better with butter, right?

Can I Make it Ahead of Time?

Absolutely! You can prep the bread and wet mixture a day ahead, assemble it in the morning, and bake it when you’re ready. The caramel sauce can also be made up to a week in advance and reheated before serving. It’s a real time-saver for busy days or holiday prep!

Switch up Easy Pumpkin Bread Pudding

Chocolate Lovers, Unite!: Seriously, toss in some chocolate chips before you bake this baby. Pumpkin and chocolate? Yes, please!
Spice It Up: If you’re like me and love a little extra zing, throw in a pinch of cardamom or even a little cayenne. Your taste buds will thank you.
Make It Boozy: Okay, don’t judge, but a splash of bourbon or rum on the bread cubes is kinda amazing. It’s like the dessert version of a cozy cocktail.
Go Nuts: A handful of chopped pecans or walnuts on top gives you that crunch that’s oh-so-satisfying.
Tropical Twist: Swap out the caramel for coconut cream sauce. Sounds weird, but it’s a match made in heaven.
An Apple a Day: Chop up an apple and mix it in. It’s like apple pie and pumpkin pie had a delicious baby.
Dairy-Free? No Problem: Use almond or oat milk and dairy-free butter. You won’t even miss the dairy, promise.
Vegans, We Got You: Plant milk, flaxseed “eggs,” and vegan caramel. Boom, a dessert everyone can dig into!

What is Bread Pudding?

Bread pudding is a classic comfort food dessert made from stale or day-old bread soaked in a mixture of milk, eggs, and sugar, often spiced with flavors like cinnamon and vanilla. It’s baked until the top is golden and the inside is soft and custardy. Variations can include add-ins like fruits, nuts, or even chocolate, and it’s often served with a sauce or drizzle, like caramel or vanilla sauce. It’s a delicious way to give new life to old bread and create a dish that’s both simple and indulgent.

What to Serve with this Dessert

Vanilla Ice Cream: Trust me, a scoop of vanilla ice cream melting into that warm bread pudding is like a hug for your taste buds.
Whipped Cream: Who doesn’t love whipped cream? Plop some on top for that extra wow factor.
Fresh Berries: If you want to pretend you’re being healthy, toss some raspberries or blueberries on the side. The tartness cuts through the sweetness in the best way.
Coffee or Tea: This is a cozy dessert, so why not go all in? A hot cup of coffee or tea makes it feel like you’re wrapped in a warm blanket.
Spiced Rum or Bourbon: If you’re in the mood for a little kick, a shot of spiced rum or bourbon on the side is a game-changer.
Apple Sauce: Sounds weird, but it’s actually awesome. The apple sauce adds a different kind of sweet and a little tang.

Tips for Easy Pumpkin Bread Pudding

Stale Bread is Best: Seriously, the drier the bread, the better it soaks up all those yummy flavors. If your bread is fresh, you can cube it and let it sit out for a few hours or even toast it lightly to dry it out.
Spice It Your Way: If you’re not a fan of cloves or nutmeg, feel free to adjust the spices. A pumpkin spice blend can also be a quick and easy substitute.
Don’t Rush the Soak: Give the bread ample time to soak up the wet mixture. The longer it sits, the more flavorful and custardy it will be.
Check for Doneness: Insert a knife or toothpick into the center of the pudding. If it comes out clean or with just a few crumbs, it’s done.
Make Caramel Safely: When making the caramel, keep kids and pets away from the stove. The sugar gets extremely hot, and the mixture will bubble when you add the cream.
Reheat Like a Pro: If you’ve made the caramel in advance, reheat it slowly on low heat to avoid burning it.
Serving Style: This dish is best served warm, but if you have leftovers, they taste amazing cold too. Some folks even like it for breakfast!
Freeze for Later: If you’ve made too much, don’t worry! This pudding freezes well. Just wrap it tightly and it’ll keep for up to a month.

Want more Pumpkin Recipes?

Easy Pumpkin Crumble Cake
The Best Pumpkin Pie Recipe
Pumpkin & Feta Salad with Pecans and Cranberries