Description
A warm and comforting dessert that combines pumpkin puree with custardy bread pudding, topped with a rich caramel sauce and toasted pecans.
Ingredients
Scale
- 4 cups of day-old bread: Choose brioche or challah for a rich, soft base.
- 1 can (15 oz) of pumpkin puree: This adds creaminess and that signature pumpkin flavor.
- 3 large eggs: Eggs help bind the mixture and create a custard-like texture.
- 2 cups of whole milk: Whole milk adds richness to the custard.
- 1 cup of heavy cream: This enhances the creaminess and flavor.
- 3/4 cup of granulated sugar: Sweetens the pudding perfectly.
- 1 teaspoon of vanilla extract: Adds a warm, aromatic flavor.
- 1 teaspoon of ground cinnamon: A classic spice that brings warmth.
- 1/2 teaspoon of ground nutmeg: Adds a hint of nutty flavor.
- 1/4 teaspoon of ground ginger: Provides a subtle spiciness.
- 1/4 teaspoon of salt: Balances the sweetness.
- 1 cup of pecans: Toasted and roughly chopped for garnish, adding crunch.
For the caramel sauce, you will need:
- 1 cup of granulated sugar: The base for your sweet caramel.
- 6 tablespoons of unsalted butter: Adds richness and flavor.
- 1/2 cup of heavy cream: Makes the sauce creamy and smooth.
- 1 teaspoon of vanilla extract: Enhances the caramel flavor.
- A pinch of salt: To elevate the sweetness.
Instructions
- Cube the day-old bread into bite-sized pieces and mix with pumpkin puree in a large bowl.
- In a separate bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth.
- Pour the custard mixture over the bread and pumpkin mixture, gently folding together. Let it sit for 10-15 minutes.
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Pour the mixture into the dish and bake for 45-50 minutes until golden brown.
- While baking, prepare the caramel sauce by melting sugar in a saucepan, then adding butter, heavy cream, vanilla extract, and salt. Stir until smooth.
Notes
- Use day-old bread like brioche or challah for best results.
- Adjust the sugar to your taste if you prefer a less sweet pudding.
- Can be made ahead of time and refrigerated before baking.
- Store leftovers in the refrigerator for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pumpkin, Bread Pudding, Caramel Sauce, Dessert, Autumn