Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 cups (about 1 lb / 450 g) day-old pumpkin bread, cut into 1-inch cubes
- 1 tbsp unsalted butter (for the pan)
- 5 large eggs + 2 large yolks
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2/3 cup packed light brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves
- 1/2 tsp fine sea salt
- 1/2 cup chopped pecans (optional)
- Caramel: 1 cup sugar, 1/4 cup water, 4 tbsp butter, 3/4 cup warm heavy cream, 1/2 tsp flaky salt, 1 tsp vanilla (1 tbsp bourbon optional)
Do This
- 1. Preheat oven to 350°F (175°C). Butter a 9×13-inch (3-quart) baking dish.
- 2. Cube pumpkin bread; if fresh, toast cubes on a sheet pan 8–10 minutes to dry.
- 3. Whisk eggs, yolks, milk, cream, brown sugar, vanilla, spices, and salt.
- 4. Add bread (and pecans) to dish, pour custard over, press to submerge; soak 10–15 minutes.
- 5. Bake 40–45 minutes until set at edges with a slight center jiggle; rest 10 minutes.
- 6. Make caramel: Cook sugar + water to deep amber; whisk in butter, warm cream, salt, vanilla; drizzle warm over pudding.
Why You’ll Love This Recipe
- Ultra-creamy center with toasted, custardy edges from perfectly soaked pumpkin bread.
- Glossy, buttery caramel sauce that pools into every bite.
- Simple ingredients, make-ahead friendly, and bakes in one dish.
- Perfect fall dessert for gatherings, yet easy enough for a weeknight treat.
Grocery List
- Produce: Optional: 1 orange (for zest as a garnish)
- Dairy: Whole milk, heavy cream, unsalted butter, large eggs
- Pantry: Pumpkin bread loaf (about 1 lb), light brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, fine sea salt, flaky sea salt, pecans (optional), bourbon (optional)
Full Ingredients
Bread Pudding
- 10 cups (about 1 lb / 450 g) day-old pumpkin bread, cut into 1-inch cubes
- 1 tbsp unsalted butter (for greasing the baking dish)
- 5 large eggs
- 2 large egg yolks
- 2 cups (480 ml) whole milk
- 1 1/2 cups (360 ml) heavy cream
- 2/3 cup (135 g) packed light brown sugar
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine sea salt
- 1/2 cup (60 g) chopped pecans (optional)
Caramel Sauce
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 4 tbsp (56 g) unsalted butter, cut into pieces
- 3/4 cup (180 ml) heavy cream, warmed
- 1/2 tsp flaky sea salt (or 1/4 tsp fine sea salt), plus more to finish
- 1 tsp pure vanilla extract
- 1 tbsp bourbon (optional)
To Serve (Optional)
- Lightly sweetened whipped cream
- Extra toasted pecans
- Finely grated orange zest or a pinch of flaky sea salt
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch (3-quart) baking dish with 1 tablespoon of butter. This helps the custard release cleanly and encourages those caramelized edges.
Step 2: Cube and dry the pumpkin bread
Cut day-old pumpkin bread into 1-inch cubes to yield 10 cups. If your bread is very fresh and soft, spread the cubes on a rimmed baking sheet and toast in the preheated oven for 8–10 minutes, just until the surface feels dry. Let cool 5 minutes. Dry bread soaks custard more evenly.
Step 3: Make the custard
In a large bowl, whisk together the eggs and yolks until smooth. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt. Whisk until the sugar dissolves and the custard is homogenous.
Step 4: Assemble and soak
Place the bread cubes (and pecans, if using) in the prepared baking dish. Pour the custard evenly over the bread. Use a spatula or your hands to gently press the top layer down so all cubes are moistened. Let the mixture soak at room temperature for 10–15 minutes to hydrate the centers of the cubes.
Step 5: Bake until just set
Bake uncovered for 40–45 minutes, rotating the pan once halfway. The pudding is done when the edges are puffed and set, the center still has a slight jiggle, and an instant-read thermometer inserted in the center reads 170–175°F (77–79°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes. Cool on a rack for 10 minutes while you make the caramel (or make the caramel during the last 10 minutes of baking).
Step 6: Cook the caramel sauce
Warm the 3/4 cup heavy cream in a small saucepan or microwave until steaming (not boiling); set aside. In a medium heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat without stirring until the syrup turns a deep amber, 6–8 minutes. Swirl the pan gently as needed to even the color; avoid stirring, which can crystallize the sugar. Off the heat, carefully whisk in the butter (it will bubble vigorously). Slowly stream in the warm cream while whisking until smooth. Return to low heat and simmer 1–2 minutes to thicken slightly. Stir in the flaky salt, vanilla, and bourbon (if using). Keep warm over very low heat.
Step 7: Serve with warm caramel
Spoon the bread pudding into bowls or cut into squares. Drizzle generously with warm caramel sauce. Finish with extra toasted pecans, a pinch of flaky sea salt, and a whisper of orange zest if you like. Serve warm.
Pro Tips
- Use day-old bread for the best soak. If your bread is fresh, briefly toast the cubes to dry the surface.
- For extra-custardy texture, reduce bread to 9 cups and add 1/4 cup more heavy cream.
- Warm the cream before adding it to the caramel to minimize sputtering and keep the sauce silky.
- Don’t stir the sugar syrup as it cooks. Swirl the pan instead to prevent crystallization.
- For a crackly top, sprinkle 2 tablespoons turbinado sugar over the pudding before baking or broil 1–2 minutes at the end (watch closely).
Variations
- Salted Maple Caramel: Swap the caramel for a quick maple sauce—simmer 3/4 cup pure maple syrup with 3 tbsp butter for 3 minutes, whisk in 1/2 cup cream and a big pinch of salt.
- Cranberry-Orange: Fold 3/4 cup dried cranberries and 1 tbsp orange zest into the bread cubes before adding custard.
- Gluten- or Dairy-Free: Use a gluten-free pumpkin bread; replace dairy with full-fat canned coconut milk (for the cream) and barista-style oat milk (for the milk); use plant-based butter.
Storage & Make-Ahead
Assemble ahead: After soaking, cover and refrigerate the unbaked pudding for up to 24 hours; bake straight from the fridge, adding 5–10 minutes. Baked leftovers keep covered in the fridge for up to 3 days. Reheat at 300°F (150°C) for 15–20 minutes or microwave individual portions. Caramel sauce keeps in the refrigerator for 2 weeks; rewarm gently until pourable. To freeze, wrap baked bread pudding tightly and freeze up to 2 months; thaw overnight in the fridge and reheat as above.
Nutrition (per serving)
Approximate for 1 of 10 servings (with caramel): 640 calories; 34 g fat (17 g saturated); 62 g carbohydrates; 10 g protein; 360 mg sodium; 2 g fiber; 47 g sugars. Values are estimates.
