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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin bread pudding with caramel sauce combines day-old challah with a warmly spiced pumpkin custard, baked until the center is set. Finish each serving with homemade deep-amber caramel sauce.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Soaking and resting time 40 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the bread pudding
  • 1 cooking spray for coating the baking dish
  • 1 lb challah bread day-old, cut into 1-inch cubes
  • 5 eggs large
  • 0.75 cup light brown sugar packed
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 2.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt
For the caramel sauce
  • 0.5 cup heavy cream
  • 1 cup granulated sugar
  • 0.25 cup water
  • 6 tbsp unsalted butter cut into pieces

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Make the bread pudding
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Spread the day-old challah bread cubes evenly in the prepared dish.
  3. In a large bowl, whisk the eggs and brown sugar until combined.
  4. Whisk in the pumpkin puree, whole milk, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
  5. Pour the custard evenly over the bread and press the bread down gently.
  6. Let the bread soak for 20 minutes.
  7. Bake for 55-65 minutes, until the center is set and an instant-read thermometer inserted in the center reads 160°F.
  8. Rest for 15 minutes.
Make the caramel sauce
  1. Warm the heavy cream in a microwave-safe measuring cup in 15-second bursts until steaming but not boiling, about 30-45 seconds.
  2. In a 2-quart saucepan, combine the sugar and water over medium heat, stirring just until the sugar is moistened.
  3. Bring to a boil and cook without stirring, swirling the pan occasionally, for 8-12 minutes, until deep amber.
  4. Remove the pan from the heat and whisk in the butter until melted.
  5. Slowly whisk in the warm cream; the mixture will bubble vigorously.
  6. Let the sauce cool for 5 minutes.
  7. Spoon the sauce over the bread pudding to serve.

Notes

For the best texture, use day-old challah so it absorbs the custard well. Refrigerate leftovers for up to 4 days; freeze yes, preferably with the caramel sauce stored separately. For a dairy-free variation, use unsweetened dairy-free milk, coconut cream, and vegan butter.