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Spiced Pumpkin Bread Pudding Bake

A warm and comforting dessert with soft bread, smooth pumpkin custard, toasted pecans, and a rich caramel sauce, perfect for chilly nights and special occasions.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups day-old brioche or challah bread, cut into 1-inch cubes Use for a soft texture.
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 2 cups whole milk Can substitute with 2% milk.
  • 1 cup heavy cream Can substitute part with half-and-half.
  • 4 large eggs, room temperature Helps create a rich custard.
  • 3/4 cup packed light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup pecans, roughly chopped, for topping Can replace with walnuts, almonds, or pumpkin seeds.
For the Caramel Sauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/4 tsp fine sea salt
Optional for Serving
  • whipped cream For serving.

Method
 

Preparation
  1. Grease a 9x13-inch baking dish well, then spread the bread cubes evenly inside.
  2. In a large bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth and fully combined.
  3. Pour the pumpkin custard evenly over the bread cubes, then press down gently with a spatula so every piece starts soaking up the liquid. Let the mixture sit at room temperature for 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Scatter the chopped pecans evenly over the top of the soaked bread mixture.
  2. Bake for 45 to 50 minutes until puffed, golden brown, and set in the center.
Caramel Sauce Preparation
  1. While the bread pudding bakes, make the caramel sauce by combining the brown sugar, butter, and heavy cream in a small saucepan over medium heat.
  2. Bring to a gentle boil, whisking constantly, and cook for 3 to 4 minutes until thickened and glossy. Stir in the salt.
  3. Let the bread pudding cool for 10 to 15 minutes before serving.
Serving
  1. Spoon or scoop into bowls, drizzle with warm caramel sauce, and add whipped cream if desired.

Notes

For best results, do not skip the soaking time. Letting the bread rest ensures it absorbs the custard evenly. Can be refrigerated for up to 3 days or frozen for 2 months.