If you are looking for a way to elevate your plain ole’ bread pudding this easy to make recipe will fit the bill. I decided to change up regular bread pudding and add one of the best flavors of fall, pumpkin! This caramel pumpkin bread pudding is a bread pudding that I love.
Bread Pudding in itself is a pretty frugal dish. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes. This is because it is a great way to use leftover bread without it going to waste. The bread in your recipe can be a few days old and a bit stale because the pudding part soaks into the bread.
Caramel Pumpkin Bread Pudding
One of my favorite things to do is to bake for my husband. I try making the things he loves. One of my husband’s favorite desserts is bread pudding. I didn’t have bread pudding until after I met him and I like it but it is not my favorite.
This recipe is a recipe I actually like. Top it off with some vanilla ice cream and it is perfection!
What Type of Bread to Use in Bread Pudding?
Any type of bread is fine, for this recipe I like using regular white and wheat bread and even dessert pieces of bread. If you like a sweeter bread some people use leftover donuts. The biggest point is the bread needs to be stale. Have the bread sit at room temperature for a day to let it dry up a little.
Tips for Making this Caramel Pumpkin Bread Pudding
Let is Soak. Let the dish sit for a while before baking to give the bread cubes time to fully absorb the custard. Give the dish at least an hour for this, but even better is making the pudding the night before, letting it chill overnight, and baking the pudding the next day. If you are making this for a Thanksgiving dish, then it is a great dish to prepare the day before.
Testing for Doneness. When the custard is no longer runny, and when there is no custard leaking from the top when you press down on the bread, then it’s done.
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 can 15 ounces pumpkin, (not pumpkin pie mix)
- 3 eggs
- 6 cups bread cubes
- Caramel Sauce
- Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
- Mix all ingredients except bread cubes and caramel in a large bowl until well blended.
- Stir in bread cubes. Let mixture stand about 60 minutes so that the wet ingredients can soak into the bread a bit. Longer is ok.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.
- Drizzle caramel sauce over the bread pudding and serve warm. You can also serve with ice cream or whipped topping.
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