Pumpkin spice bread pudding with caramel sauce is the ultimate fall dessert. It’s a decadent combination of warm, spiced pumpkin custard soaked into bread, baked to golden perfection, and drizzled with luscious caramel sauce. This crowd-pleasing dish is perfect for holiday dinners, cozy gatherings, or anytime you want a comforting and flavorful treat.

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1. Ingredients for Pumpkin Spice Bread Pudding

For the Bread Pudding

• Bread: 1 loaf (about 12 cups) of day-old brioche or challah, cubed.
• Pumpkin Purée: 1 cup (canned or fresh, not pumpkin pie filling).
• Eggs: 4 large, lightly beaten.
• Milk: 2 cups, whole milk or plant-based milk.
• Heavy Cream: 1 cup, or additional milk for a lighter option.
• Brown Sugar: ¾ cup, packed.
• White Sugar: ¼ cup.
• Pumpkin Pie Spice: 1½ teaspoons.
• Vanilla Extract: 2 teaspoons.
• Salt: ¼ teaspoon.

For the Caramel Sauce

• Brown Sugar: 1 cup, packed.
• Butter: ½ cup (1 stick).
• Heavy Cream: ½ cup.
• Vanilla Extract: 1 teaspoon.
• Salt: A pinch, optional, for salted caramel.

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2. How to Make Pumpkin Spice Bread Pudding with Caramel Sauce

Step 1: Prepare the Bread

1. Preheat your oven to 350°F (175°C).
2. Spread the bread cubes evenly on a baking sheet. Toast in the oven for 10 minutes to dry them out further.

Step 2: Make the Custard

1. In a large mixing bowl, whisk together the pumpkin purée, eggs, milk, heavy cream, brown sugar, white sugar, pumpkin pie spice, vanilla extract, and salt until smooth.

Step 3: Assemble the Bread Pudding

1. Grease a 9×13-inch baking dish.
2. Place the toasted bread cubes into the dish, spreading them evenly.
3. Pour the pumpkin custard mixture over the bread, pressing the cubes gently to ensure they soak up the custard.
4. Let the mixture sit for 15 minutes to absorb fully.

Step 4: Bake the Bread Pudding

1. Cover the dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15–20 minutes, or until the pudding is set and golden on top.

Step 5: Make the Caramel Sauce

1. In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
2. Stir continuously until the mixture comes to a gentle boil. Cook for 3–4 minutes until slightly thickened.
3. Remove from heat and stir in the vanilla extract and optional salt.

Step 6: Serve and Garnish

1. Drizzle the warm caramel sauce over the bread pudding before serving.
2. Optionally, garnish with whipped cream, a sprinkle of cinnamon, or toasted pecans.

this Recipe

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3. Tips for Perfect Pumpkin Spice Bread Pudding

Use Stale Bread

• Day-old or slightly stale bread absorbs the custard better without becoming mushy.

Don’t Overmix the Custard

• Whisk the custard just until combined to avoid creating air bubbles.

Adjust the Sweetness

• If you prefer a less sweet dessert, reduce the sugar in the custard or caramel sauce slightly.

Let the Custard Soak

• Allow the bread to sit in the custard mixture for at least 15 minutes to ensure even absorption.

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4. Flavor Variations

Chocolate Pumpkin Bread Pudding

• Add ½ cup of semi-sweet chocolate chips to the bread mixture for a decadent twist.

Nutty Pumpkin Bread Pudding

• Stir in ½ cup of chopped pecans or walnuts for added texture and flavor.

Boozy Bread Pudding

• Replace 2 tablespoons of milk in the custard with bourbon or rum for a grown-up version.

Cranberry Pumpkin Bread Pudding

• Add ½ cup of dried cranberries for a sweet-tart contrast to the spiced custard.

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5. Serving Suggestions

Pair with Beverages

• Hot Apple Cider: Complements the fall flavors perfectly.
• Pumpkin Spice Latte: A decadent pairing for true pumpkin lovers.
• Spiced Chai Tea: Adds warmth and aromatic notes.

Complementary Toppings

• Vanilla Ice Cream: A scoop of ice cream adds a creamy, cold contrast.
• Whipped Cream: Lightly sweetened whipped cream balances the richness.
• Candied Pecans: Sprinkle on top for a crunchy garnish.

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6. Storing and Reheating

Refrigerating

• Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days.

Freezing

• Freeze the baked bread pudding (without the caramel sauce) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Warm individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven, covered, until heated through.

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7. Making Ahead for Gatherings

Prepare the Pudding in Advance

• Assemble the bread pudding and refrigerate it (unbaked) for up to 12 hours. Bake just before serving.

Make the Sauce Early

• Prepare the caramel sauce ahead of time and reheat gently on the stove or microwave before drizzling.

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FAQs: Pumpkin Spice Bread Pudding with Caramel Sauce

1. Can I use canned pumpkin pie filling?
No, canned pumpkin pie filling is pre-sweetened and spiced. Use pure pumpkin purée for the best results.

2. What type of bread works best?
Brioche, challah, or French bread are ideal because of their rich flavor and sturdy texture.

3. Can I make this dairy-free?
Yes, use plant-based milk and vegan butter for the custard and caramel sauce.

4. How do I prevent the bread pudding from drying out?
Cover with foil during the first half of baking to retain moisture and avoid overbaking.

5. Can I substitute the heavy cream?
Yes, use half-and-half, whole milk, or a non-dairy alternative for a lighter custard.

6. What’s the best way to cut the sweetness?
Reduce the sugar in the custard or caramel sauce, or pair the dish with unsweetened whipped cream.

7. Can I add other spices?
Absolutely! Add ground ginger, cloves, or cardamom for a more complex spice profile.

8. Can I make mini bread puddings?
Yes, divide the mixture into greased ramekins and adjust the baking time to 20–25 minutes.

9. Can I omit the caramel sauce?
Yes, the bread pudding is delicious on its own or with a dusting of powdered sugar.

10. How do I know when the bread pudding is done?
The pudding is ready when the custard is set, and a knife inserted in the center comes out clean.