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Pumpkin Bread Pudding

Pumpkin bread pudding with custard-soaked brioche and caramelized edges, finished with a quick bourbon caramel sauce. Bakes until golden-brown and set, then gets a warm drizzle and powdered-sugar dusting.
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Prep Time 20 minutes
Cook Time 55 minutes
soaking 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread pudding base
  • 1 loaf (16 oz) brioche or challah Cut into 1-inch cubes.
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Caramel sauce
  • 0.5 cup butter For caramel sauce.
  • 1 cup brown sugar For caramel sauce.
  • 0.5 cup cream For caramel sauce (use heavy cream if needed).
  • 2 tbsp bourbon For caramel sauce.
  • 1 tsp vanilla For caramel sauce.

Equipment

  • 1 sheet pan

Method
 

Prep and soak
  1. Grease a 9x13 baking dish, then arrange the brioche or challah cubes in an even layer.
  2. Whisk the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
  3. Pour the custard over the bread and press down lightly so the cubes are submerged.
  4. Let the dish soak for 30 minutes at room temperature so the bread absorbs the custard.
Bake and finish
  1. Preheat the oven to 350°F, then bake for 50-55 minutes until the top is golden-brown and the center is set.
  2. Melt the butter and brown sugar together, then add the cream and bourbon and bring to a simmer.
  3. Simmer the caramel for 3 minutes until slightly thickened.
  4. Drizzle the caramel sauce over the warm pumpkin bread pudding.

Notes

Pro tip: press the bread down only until the custard level reaches the top of the cubes—too much compression can lead to dense pudding. Refrigerate leftovers in a covered container up to 3 days; reheat in a 300°F oven until warmed through. Freezing is not recommended due to custard texture. If you need a dairy-light option, use evaporated oat milk and half the cream with an oat-based “heavy cream” substitute for a similar custard feel.