Name: Pumpkin Bread Pudding with Caramel Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: Bread pudding:; 16 ounces French bread; 1 (15 ounce) can pumpkin puree; 1 ½ cups half and half; ½ cup whole milk; ½ cup brown sugar, packed; ½ cup granulated sugar; 5 eggs; 3 teaspoons pumpkin pie spice; 2 teaspoons vanilla extract; pinch of salt; Caramel sauce:; 1 cup brown sugar, lightly packed; 1/2 cup butter; 1/2 cup heavy cream

This Pumpkin Bread Pudding with Caramel Sauce is the perfect way to kick off fall! So delicious with the pumpkin custard surrounding the bread. Great for breakfast, brunch or dessert!

bread pudding in a white oval baking dish.

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caramel being drizzled onto bread pudding on a white plate.

This recipe was photographed and updated 8/2023.

If you're looking for the perfect fall treat, then you'll want to give this Pumpkin Bread Pudding a try!

It's great for breakfast, dessert, or even brunch, especially for Thanksgiving. The rich, perfectly spiced pumpkin custard combined with the French bread is so irresistible. The caramel sauce is the absolute perfect topping.

This recipe is made with common pantry and fridge ingredients, and if you keep canned pumpkin on hand, it can be made any time you need a last minute breakfast or dessert.

I love to eat this while drinking a mug of chai tea, but it goes great with coffee too. This bread pudding is such a crowd pleaser. Make sure you keep the recipe link handy. People request this recipe all the time after trying it.

Keep scrolling for tips, process photos and more tasty pumpkin recipes!

Thanks so much for supporting a small business and visiting our family owned blog 💕

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recipe ingredients displayed on a white background.

French bread
pumpkin puree
half and half
whole milk
brown sugar
granulated sugar
eggs
pumpkin pie spice
vanilla extract
salt
butter
heavy cream

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Refrigerate leftovers in an airtight container for up to three days. Heat in the microwave before serving.

You can use any bread that’s nice and thick. If the bread is too thin, it will just turn into a mushy mess.

This recipe is great for using up day old or stale bread, if you have it.

Be sure to get 100% pumpkin for your puree and not pumpkin pie filling.

If caramel sauce isn't your thing, try some of these for topping instead. Chopped pecans, whipped cream, powdered sugar, chopped walnuts, ice cream or glaze.

bread pudding in a white oval baking dish with a wooden spoon sitting inside.

More pumpkin recipes you might like:

You can add or substitute with these ingredients:

use texas toast bread instead of french bread
add chocolate chips
use croissants instead of french bread
use brioche instead of french bread
add raisins

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

Pumpkin Bread Pudding with Caramel Sauce in a white baking dish.

Yield 10 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

55 Min

Total time

1 H & 10 M

Pumpkin Bread Pudding with Caramel Sauce

Ingredients

Bread pudding:
16 ounces French bread
1 (15 ounce) can pumpkin puree
1 ½ cups half and half
½ cup whole milk
½ cup brown sugar, packed
½ cup granulated sugar
5 eggs
3 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
pinch of salt
Caramel sauce:
1 cup brown sugar, lightly packed
1/2 cup butter
1/2 cup heavy cream

Instructions

Bread pudding:
Preheat the oven to 350 degrees F and grease a 9x13 glass baking dish, or something of a similar size.
Cut your bread into large chunks, about one inch.
Place the pumpkin puree, half and half, milk, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla and salt in an extra large mixing bowl and whisk until fully combined.
Add the bread chunks to the bowl, stir and make sure they’re nice and coated, then let them soak for about 10 minutes.
Gently place the mixture in your prepared pan, making sure that it’s an even layer, and bake for 40-45 minutes or until firm and not soggy.
Remove from the oven and let rest for about 10 minutes.
Caramel sauce:
Meanwhile, in a small saucepan, melt the brown sugar and butter over medium heat.
Once the butter is melted and sugar is dissolved, stir in the cream.
Cook for about 3 minutes, or until smooth. Remove from heat and cool for 5 minutes.
Drizzle the caramel sauce over the bread pudding. Serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to three days. Heat in the microwave before serving.

Nutrition Facts

Calories

514.25

Fat

21.49 g

Sat. Fat

12.38 g

Carbs

72.47 g

Fiber

2.32 g

Net carbs

70.15 g

Sugar

48.17 g

Protein

10.2 g

Sodium

423 mg

Cholesterol

133.86 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.