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Pumpkin Bread Pudding

Pumpkin bread pudding with custard-soaked brioche and crispy, caramelized edges baked until set. Finished with a quick bourbon caramel sauce drizzle for a warm, golden top.
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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
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bread pudding
  • 1 loaf (16 oz) brioche or challah cut into 1-inch cubes
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Caramel sauce
  • 0.5 cup butter for caramel sauce
  • 1 cup brown sugar for caramel sauce
  • 0.5 cup cream for caramel sauce
  • 2 tbsp bourbon for caramel sauce
  • 1 tsp vanilla for caramel sauce

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble the bread pudding
  1. Grease a 9x13 baking dish and arrange the bread cubes in the dish so they sit 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 and fully combined.
  3. Pour the custard mixture over the bread and press down gently so all cubes are moistened.
  4. Rest 30 minutes so the bread soaks the custard thoroughly.
Bake
  1. Preheat the oven to 350°F while the pudding finishes soaking.
  2. Bake at 350°F for 50-55 minutes, until the top is golden brown and the center is set.
Make and finish with bourbon caramel
  1. Melt butter and brown sugar together in a saucepan over heat until glossy and combined.
  2. Add cream and bourbon, then simmer for 3 minutes to thicken slightly.
  3. Stir in vanilla, then drizzle the warm caramel sauce over the warm bread pudding before serving.

Notes

For the cleanest set, use bread cubes cut evenly (about 1-inch) so every piece soaks at the same rate. Cover and refrigerate leftovers up to 3 days; reheat individual portions in a 325°F oven until warmed through. Freezing is not recommended because custard texture can turn watery after thawing. For a dairy-light option, use lactose-free milk/cream in the custard and caramel.