Pumpkin bread pudding with caramel sauce is a tasty dessert, perfect for Thanksgiving Day, or anytime you need a dessert for a crowd.
When growing up, my family rarely had desserts. So even today, I’m not a real fan, except on Thanksgiving. You’ve got to have like three different kinds of pies with ice cream or Pumpkin Bars with cream cheese frosting. It’s the one day you just have to indulge in something sweet and delicious, like this dessert.
What goes into pumpkin bread pudding
The bread you use is up to you, but it should be a sturdy bread, not Wonder Bread. Almost any white bread, whole wheat, or brioche would be good. I happened to use a sourdough bread that MaryJo made. If your bread has a hard crust, it’s best to cut that off. A sandwich bread crust is fine to leave on.
One can of pumpkin puree is mixed with sugar, spices, eggs and milk. I even added a little spiced rum…’cause that’s the way we roll.
All this gets mixed in a large bowl and is poured over the bread cubes. Then your pumpkin bread pudding is just about done. The great thing about this recipe is that you can mix it to this point, then put it in the frig overnight and bake it for breakfast (probably without the rum, though). When you’re ready to bake it, throw it into the oven for 50 minutes, let it cool a bit and then enjoy.
How to make caramel sauce
This is a super easy caramel sauce recipe….there’s no white sugar to boil until it gets to the correct color and you won’t have to wonder if the sauce will be grainy, (as it often is). Make a caramel sauce using corn syrup. The ingredients are: 3/4 cup of brown sugar, 1/2 cup corn syrup, 2 tablespoons butter, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/2 teaspoon fine sea salt or regular table salt. And I added 1 tablespoon of spiced rum.
Use a saucepan and add the brown sugar, corn syrup, and butter. Use medium heat and stir occasionally until the mixture starts to boil. Let it boil for about 1 minute. Remove from the heat and add the cream, vanilla extract, and salt. This foolproof recipe is courtesy of Karo® brand corn syrup.
How to serve the pudding
Eating the bread pudding by itself is good, but a few extra touches takes it over the top. 1. The caramel sauce for sure. 2. Whipped cream, (or). 3. Ice cream. 4. Toasted, chopped pecans or walnuts.
So this Thanksgiving, maybe think about some pumpkin bread pudding. I think it would go really well with turkey.
Pumpkin Bread Pudding with Caramel Sauce
- 1 1/4 lbs bread cubes, about 3/4" square
- 1 can pumpkin puree, 14 oz.
- 6 lg. eggs, beaten
- 1 cup milk (I used 2%)
- 2 cups half and half
- 1/3 cup brown sugar, light or dark
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/4 cup spiced rum, optional
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp vanilla extract
- 1/2 tsp salt
- non-stick cooking spray
- Coat a 9" X 13" baking dish with cooking spray and add the bread cubes in an even layer.
- Mix together all the remaining ingredients in a large bowl. Pour the wet ingredients over the bread cubes.
- Stir the bread around to coat all the cubes. Set aside for 1 hour for the bread to absorb the liquid. You can also cover it and put it in the refrigerator overnight to bake in the morning.
- Preheat oven to 350°.
- Stir the bread cubes around again. They will have absorbed some of the liquid. Place in the oven for 50 minutes until firmly set and slight browning occurs.
- Remove from the oven and allow to cool before serving. Serve warm with caramel sauce, ice cream, whipped cream and toasted pecans or walnuts.