Pumpkin Bread Pudding with Caramel Drizzle

Pumpkin bread pudding brings together the comfort of traditional bread pudding with the warm flavors of fall.
It offers steady energy while remaining rich and satisfying.
Pumpkin purée gives the custard a smooth texture while cinnamon, nutmeg, and vanilla add cozy seasonal flavor.
Day-old bread absorbs the pumpkin custard and bakes until tender inside with lightly golden edges.
Finished with a sweet caramel drizzle, this dessert is perfect for family gatherings, Thanksgiving, or a cozy weekend treat.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Pumpkin Bread Pudding with Caramel Drizzle

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Make this pumpkin bread pudding in about 1 hour with simple ingredients, warm fall spices, and a caramel drizzle. A comforting homemade dessert perfect for Thanksgiving, holidays, or family gatherings.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: American

Calories: 961

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 6 cups day-old brioche challah, or French bread, cubed
• 1 cup pumpkin purée
• 2 cups whole milk
• 3 large eggs
• 1/2 cup brown sugar
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• For Serving
• 1/3 cup caramel sauce warmed
• Chopped pecans or walnuts optional
• Powdered sugar optional

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Equipment

Mixing Bowl

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Mixing bowl

Casserole Dish,

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Oven Baking pans

Cooking Instructions

 

1. Preheat the oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
2. Arrange the bread cubes evenly in the prepared baking dish.
3. In a large bowl, whisk together the pumpkin purée, milk, eggs, brown sugar, melted butter, and vanilla.
4. Add the cinnamon, nutmeg, ginger, and salt and whisk until smooth.
5. Pour the pumpkin custard evenly over the bread.
6. Gently press the bread into the custard so all the pieces absorb some of the liquid.
7. Let the mixture rest for 10 minutes before baking.
8. Bake for 40-45 minutes until the center is set and the top is lightly golden.
9. Let the bread pudding cool for about 10 minutes.
10. Drizzle with warm caramel sauce and garnish with chopped nuts or powdered sugar if desired.

Nutrition

Calories: 961kcalCarbohydrates: 112gProtein: 25gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 388mgSodium: 1000mgPotassium: 195mgFiber: 3gSugar: 22gVitamin A: 4619IUVitamin C: 1mgCalcium: 221mgIron: 3mg

Notes

Use 100% pumpkin purée, not pumpkin pie filling.
Day-old bread absorbs the custard better and creates the best texture.
Brioche or challah makes a richer pudding, while French bread creates a slightly firmer texture.
Add raisins, dried cranberries, pecans, or walnuts for extra flavor.
Warm the caramel sauce just before serving so it drizzles easily.

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