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.

Course Dessert

Cuisine American

Keyword pumpkin, sweets, thanksgiving dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 706kcal

Preheat your oven to 350°F (175°C). Grease your ceramic baking dish with butter or cooking spray
Place the cubed day-old bread into the greased ceramic baking dish, spreading them out evenly.
In a mixing bowl, whisk together the milk, pumpkin puree, brown sugar, eggs, vanilla extract, and spices until well combined.
Pour the wet mixture over the bread cubes, ensuring that all pieces are soaked. Gently press down with a spoon to help the bread absorb the liquid.
Place the ceramic baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set.

In a saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns a golden-brown color.
Carefully pour in the heavy cream while stirring. The mixture will bubble up, so be cautious.
Stir in the unsalted butter, vanilla extract, and a pinch of sea salt. Continue stirring until the sauce thickens.
Once the bread pudding is out of the oven, generously drizzle the caramel sauce over the top.

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.