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Pumpkin Bread Pudding

Pumpkin bread pudding with custard-soaked brioche and crispy caramelized edges, baked until golden and set. Finished with a quick bourbon caramel drizzle for a warm, spoonable dessert slice.
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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 Use day-old bread for best soak and texture.
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 3 /4 cup brown sugar Split between the pudding custard and caramel sauce as needed.
  • 1 /4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 /4 tsp salt
Caramel sauce
  • 1 /2 cup butter
  • 1 cup brown sugar
  • 1 /2 cup cream Heavy cream works best.
  • 2 tbsp bourbon Optional: omit or replace with additional vanilla or cream.
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble and soak
  1. Grease a 9x13 baking dish, then arrange bread cubes in an even layer.
  2. Whisk 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, then press the bread down so it’s fully submerged.
  4. Let the pudding soak for 30 minutes, until the bread looks saturated and the liquid level settles.
Bake
  1. Preheat the oven to 350F, then place the baking dish on a rack.
  2. Bake for 50–55 minutes, until the top is golden-brown and the center is set with only a slight jiggle.
Make caramel and finish
  1. Melt butter and brown sugar in a saucepan over medium heat until smooth.
  2. Add cream and bourbon, then simmer for 3 minutes until slightly thickened and glossy.
  3. Stir in vanilla, then drizzle the warm caramel over the bread pudding right after baking.

Notes

For the best custard texture, use brioche/challah that’s sturdy (day-old is ideal) and press the bread down firmly during soaking so every cube absorbs liquid. Refrigerate leftovers in a covered container for up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the custard texture can get grainy after thawing. Dietary swap: for a lighter version, use evaporated milk instead of whole milk and reduce heavy cream to 1/2 cup.