Rich, cozy, and flavorful, this Pumpkin Bread Pudding with Caramel Sauce is the ultimate fall dessert. Perfect for holidays or any pumpkin lover!

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If you’re searching for a dessert that brings all the cozy fall feelings, this Pumpkin Bread Pudding with Caramel Sauce is exactly what you need. Soft, custardy bread soaked in warm pumpkin spice and finished with a rich caramel drizzle — it’s the kind of treat that turns an ordinary evening into something special.

One thing that makes this recipe truly shine is using brioche or challah bread instead of regular loaf bread. The buttery, tender texture absorbs the pumpkin custard beautifully, giving every bite that perfect melt-in-your-mouth feel. Another game-changer is baking it in a deep ceramic casserole dish — it keeps the pudding moist in the center while allowing the edges to get lightly golden.

For an even smoother caramel sauce, I love using my electric milk frother or handheld immersion blender to make it silky and lump-free. It makes finishing the pudding feel effortless, professional, and indulgent.

Last fall, I found myself with leftover brioche and a half-used can of pumpkin purée. I poured the custard over the bread in my ceramic baking dish, whipped up the caramel with my frother, and baked it to perfection. That first batch was so good my family requested it every weekend. From the first warm, caramel-soaked bite, you’ll see why this dessert has become a fall favorite.

Kitchen Hacks

Use slightly stale bread. It soaks up the custard better, making the pudding moist and flavorful.
Let the custard sit. Pouring the pumpkin custard over the bread and letting it sit for 10–15 minutes ensures even absorption.
Customize the sweetness. Adjust the sugar in the custard or caramel sauce to taste.
Add spices gradually. Cinnamon, nutmeg, and cloves enhance warmth — but you can tweak according to preference.
Bake in a water bath for extra creaminess. Placing the baking dish in a larger pan with water prevents curdling and keeps the pudding silky.

Why You’ll Love This Recipe

You’ll adore this Pumpkin Bread Pudding with Caramel Sauce because:

It’s moist, tender, and richly spiced, capturing all the best flavors of fall.
The caramel sauce adds a decadent finish without overwhelming the pumpkin flavor.
It’s perfect for using leftover bread, reducing waste while creating a gourmet dessert.
It’s suitable for family gatherings, holidays, or cozy nights in.
A must-try addition to any pumpkin dessert recipes collection.

Decadent Pumpkin Bread Pudding
with Caramel Sauce

Recipe by Abby MyersCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Baking time

minutes

Calories

300

kcal

Ingredients

For the Bread Pudding:
6 cups cubed day-old bread (brioche, challah, or French bread)
1 cup pumpkin puree
1 cup whole milk or cream
3 large eggs
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
Pinch of salt
For the Caramel Sauce:
½ cup unsalted butter
½ cup brown sugar
¼ cup heavy cream
½ teaspoon vanilla extract
Pinch of salt

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Place the cubed bread in the prepared baking dish. If using fresh bread, lightly toast it in the oven for 5–7 minutes to prevent sogginess.
In a large bowl, whisk together pumpkin puree, milk, eggs, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Pour the pumpkin custard evenly over the bread cubes. Gently press the bread down so it absorbs the custard. Let it sit for 10 minutes to soak fully.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and a knife inserted in the center comes out clean.
In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2–3 minutes. Slowly whisk in cream, cook for another 2 minutes until smooth, then remove from heat and stir in vanilla and a pinch of salt.
Drizzle the warm caramel sauce over individual portions of the bread pudding. Serve immediately for maximum comfort, or let it cool slightly to set the flavors.

Recipe Video

Serving Suggestions / Variations

Add nuts: Sprinkle chopped pecans or walnuts on top before baking for added crunch.
Chocolate twist: Fold in dark chocolate chips with the bread cubes before pouring the custard.
Mini puddings: Make individual servings in ramekins for easy portion control.
Spiced caramel: Add a pinch of cinnamon or nutmeg to the caramel sauce for extra warmth.

Final Thoughts

This Pumpkin Bread Pudding with Caramel Sauce is comfort food at its finest. Moist bread, creamy pumpkin custard, and warm caramel combine to create a dessert that is both simple and indulgent. Perfect for fall, this recipe is sure to become a seasonal favorite and a highlight of your pumpkin dessert recipes collection.