This Pumpkin Bread Pudding with Caramel Sauce is the perfect fall dessert. Simple, elegant and absolutely delicious. You’re going to love it!
It’s already Monday again. How did that happen? Wasn’t it just last Monday like 30 seconds ago?! I swear it was.
This weekend flew by like always. But I was especially sad to see this weekend go so fast because I’m always sad when conference weekend is over.
Fall is definitely in the air which always puts me in the baking mood. This time of year I am always wanting to make pumpkin recipes. I search my many, many cookbooks and try and find new recipes to try. This Pumpkin Bread Pudding with Caramel Sauce is one I came across and I’m so glad I did. It’s amazing. In the words of my son Taylor, “it tastes just like a dessert version of french toast casserole.” I don’t know about you, but in my book that’s not a bad thing.
Here’s the thing though about bread pudding, I think it’s one of those things you either love or hate. Kind of like candy corn, you either love them or you hate them. I absolutely love them especially in this yummy mix, but that’s beside the point. Back to bread pudding. Some people just don’t like eating soggy bread and I get that. I have no problem eating it, I just don’t like touching it or anything else soggy which is why I ALWAYS wear rubber gloves when doing dishes (sorry, again, totally sidetracked). This pumpkin bread pudding is delicious and the caramel sauce is divine. Put the two together and you’ve got an amazing dessert.
- 1 loaf brioche (about 1 pound)
- 2 cups whole milk
- 2 cups heavy cream (I used 1 cup cream and 1 cup half-n-half)
- 1 vanilla bean, split and scraped
- 3 cinnamon sticks (crushed)
- 5 large eggs
- 3 large egg yolks
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup pumpkin purée
- pinch of freshly grated nutmeg (optional)
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
- 1 cup cream
- Pinch of salt
- 1 teaspoon vanilla
- Preheat oven to 325 degrees. Lightly butter a 2-quart baking dish.
- Cut the brioche into 1-inch pieces. Lay them on cookie sheet in an even layer and lightly toast them in the oven to dry about 10 minutes.
- In a medium saucepan over medium heat, combine the milk, heavy cream, vanilla bean pod and seeds, and cinnamon sticks, heat until the cream is steaming and tiny bubbles have formed along the edges. Remove from the heat and cover with foil. Let steep for at least 20 minutes.
- In a large bowl, whisk together the eggs, egg yolks, sugar, salt and pumpkin purée until smooth. Reheat the cream mixture until hot but not boiling. Temper the cream mixture into the egg mixture by pouring it little by little and whisking the whole time.
- Place the toasted brioche in the prepared dish. Strain the custard over the bread and press down lightly with your hands so that all the bread is soaking. Let soak for 25-30 minutes.
- Combine the sugar and cinnamon and sprinkle on top of the bread pudding.
- Place the baking dish inside a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 1 hour 15 minutes or until set. Remove to a wire rack to cool.
- Melt the butter in a saucepan over medium heat, add the brown sugar and cook for one minute, stirring constantly. Add the cream and salt, stir and bring to a boil, cook for 2 minutes. Remove from heat and stir in the vanilla.
Recipe Source: Bread Pudding adapted slightly from The Sweet Melissa Baking Book, Caramel Sauce from 5 Boys Baker.