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Creamy Pumpkin Bread Pudding Recipe with Easy Brown Sugar Sauce

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A creamy, custardy pumpkin bread pudding soaked in spiced pumpkin custard and topped with a luscious brown sugar sauce. Perfect for fall or holiday desserts, this recipe is rich, comforting, and easy to make.

Ingredients

Scale
  • 6 cups day-old bread cubes (brioche, challah, or white sandwich bread)
  • 1 ½ cups pumpkin puree (canned, pure pumpkin, not pie filling)
  • 2 cups whole milk (can substitute half with cream for extra richness)
  • 4 large eggs, room temperature
  • ¾ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons melted butter
  • For the Brown Sugar Sauce:
  • 1 cup packed brown sugar
  • ½ cup unsalted butter (1 stick)
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Cube about 6 cups of day-old bread into roughly 1-inch pieces and place in a large mixing bowl. Toast lightly if bread is not stale.
  2. In a separate bowl, whisk together pumpkin puree, whole milk, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter until smooth.
  3. Pour the custard mixture over the bread cubes and gently fold to coat evenly. Let sit for 10 minutes to absorb.
  4. Lightly butter a 9×13-inch baking dish. Transfer the soaked bread and custard mixture into the dish, spreading evenly and pressing lightly.
  5. Preheat oven to 350°F (175°C). Place the baking dish on the middle rack.
  6. Bake uncovered for 45-50 minutes until custard is set and top is golden brown. Tent with foil if browning too quickly.
  7. While baking, melt butter in a saucepan over medium heat. Stir in brown sugar and salt, bring to a gentle boil, then simmer for 2 minutes stirring constantly.
  8. Remove from heat and stir in heavy cream and vanilla extract until smooth and glossy.
  9. Let pudding cool for 10 minutes on a rack. Drizzle with warm brown sugar sauce before serving.

Notes

Use day-old bread for best custard absorption; toast fresh bread if needed. Avoid overbaking to keep pudding creamy. Sauce can be warmed gently before serving. For dairy-free, substitute milk and cream with plant-based alternatives and butter with coconut oil. Add nuts or chocolate chips for variation.

Nutrition

Keywords: pumpkin bread pudding, pumpkin dessert, fall dessert, brown sugar sauce, creamy bread pudding, holiday dessert, easy pumpkin recipe

Find it online: https://yumnode.com/creamy-pumpkin-bread-pudding-recipe-with-easy-brown-sugar-sauce/