Pumpkin Bread Pudding with Caramel Sauce

This gluten free Pumpkin Bread Pudding is a great fall dessert! It's made with brioche, cinnamon, and topped with a homemade caramel sauce.

When it comes to fall desserts, it's hard to beat this Pumpkin Bread Pudding. It's made with warming spices like cinnamon and nutmeg and smells amazing as it bakes in the oven. This dessert just feels like autumn!

'Tis the season - for all things pumpkin. Pumpkin has become wildly popular during the fall months over the years and for good reason - It's delicious. Whether used in sweet or savory dishes, pumpkin is one of those things that defines an entire season.

I love the addition of pumpkin to bread pudding because it creates a dish that's decadent without being overly sweet. Bread pudding in an old fashioned dessert that's made with a few simple ingredients and requires no fancy techniques or equipment.

This recipe is gluten free and made with gluten free brioche buns or bread. The brioche is cut into cubes and soaked in an egg custard mixture made with warming spices like cinnamon and nutmeg. It's baked in the oven until moist and flavorful.

The bread pudding is then topped with a homemade caramel sauce. The caramel adds a nice sweetness to the dish. It's got a great balance of flavor and sweetness and this bread pudding is perfect with a cup of coffee.

Jump to:

• What Kind Of Bread Is Best For Bread Pudding?
• How To Cut Bread For Bread Pudding
• Ingredients For Pumpkin Bread Pudding
• How To Make The Pumpkin Custard
• How To Make Pumpkin Bread Pudding
• How To Make Homemade Caramel Sauce
• How Long Does Bread Pudding Take To Bake?
• How To Tell When It's Done Baking
• What To Serve With Pumpkin Bread Pudding
• How Long Does Bread Pudding Last In The Fridge?
• Can It Be Frozen?
• Pumpkin Bread Pudding with Caramel Sauce

What Kind Of Bread Is Best For Bread Pudding?

It's important to choose a quality bread with some structure when making bread pudding. In general, it's recommended to use something like brioche, challah, French bread, or sourdough.

Soft sliced white bread right from the package will likely become oversaturated in the custard and result in a soggy texture after baking.

This recipe is gluten free and it can be tricky to find bread for bread pudding. Many brands of gluten free bread do not have the optimal taste and texture for this dish.

I love the gluten free Brioche-style buns from Canyon Bakehouse and find them to be perfect for this Pumpkin Bread Pudding.

These brioche-style buns are lightly sweetened and have the great hearty texture found in regular brioche bread. You can find them in the gluten free section of your local grocery store or food coop, or order them online from Amazon or your favorite online retailer.

The Canyon Bakehouse Gluten Free Hawaiian Rolls are another great option, as are gluten free challah, French bread, or sourdough bread if you can find it. Alternately, you can use your favorite brand of gluten free buns or dinner rolls.

Feel free to use a regular loaf of brioche, challah, French bread, or sourdough to make this bread pudding if gluten is not an issue for you.

How To Cut Bread For Bread Pudding

When it comes to bread pudding, it's best to cut the bread into large cubes.

If possible, it's best to allow the bread cubes to dry out a bit before adding the custard. This allows the bread to retain it's structure as it soaks up the custard.

Bread that's too soft or cut too small will become oversaturated and result in a soggy texture after baked.

1. Start by generously greasing a 9x13 inch baking dish with butter. This will prevent the bread pudding from sticking to the surface as it bakes in the oven.
2. Cut a large loaf of brioche, challah, or sourdough bread into cubes. If using the brioche buns, cut 10 of the buns into cubes (this recipe calls for 2 packages of buns) (yields 10 cups of bread cubes).
3. Place the bread cubes into the greased baking dish and allow to sit at room temperature for 5-10 minutes so that it dries out a bit.
4. The rest of the ingredients may be prepared at this time.

Ingredients For Pumpkin Bread Pudding

Here's what you'll need to make it.

• 2 14.4 oz. packages Canyon Bakehouse Brioche-Style Buns (or gluten free bread, buns, or rolls of choice) (can use regular bread, buns, or rolls if not gluten free)
• 1 15 oz. can Pumpkin Puree (not pumpkin pie filling)
• 3 Large Eggs
• 1 ½ cups Heavy Whipping Cream (split)
• ½ cup Sugar
• 1 packed cup Light Brown Sugar (split)
• 1 tsp. Vanilla Extract
• 2 tsp. Cinnamon
• ½ tsp. Nutmeg
• ¼ tsp. plus generous pinch of Kosher Salt (split)
• 3 Tbsp. Butter

How To Make The Pumpkin Custard

Bread Pudding is a rustic, old-fashioned dessert with roots tracing back to the 11th and 12th centuries. It originated as a way to use up stale bread so it didn't go to waste.

It's kind of like French toast or a dense baked custard in taste and texture.

Another important component of bread pudding is the custard mixture that's poured over the bread cubes. It's super easy to prepare and looks a little like pumpkin pie filling.

The custard is made with a combination of eggs, heavy whipping cream, sugar, and spices. It's thick and similar to the mixture that French toast is dipped into before frying.

1. To make the custard, crack 3 large eggs into a large bowl. Whisk the eggs until completely combined.
2. Add 1 15 oz. can of pumpkin puree (not pumpkin pie filling) to the bowl along with 1 cup of heavy whipping cream, ½ cup sugar, ½ packed cup light brown sugar, 1 tsp. vanilla extract, 2 tsp. cinnamon, ½ tsp. nutmeg, and ¼ tsp. of kosher salt.
3. Whisk all of these ingredients together until completely combined. The mixture should be thick and creamy.

How To Make Pumpkin Bread Pudding

Once the bread cubes have dried out for a few minutes and the pumpkin custard is ready, all that's needed is to pour the custard over the bread cubes and allow them to soak for 15 minutes.

Soaking the bread cubes allows the bread to absorb the custard, which creates a moist texture and ensures that the bread cooks evenly.

It's important to toss the bread cubes gently in the custard mixture, making sure that they are all evenly coated. This will prevent the bread pudding from becoming dry.

1. Heat the oven to 350 degrees Fahrenheit.
2. Arrange the bread cubes evenly across the bottom of the baking dish.
3. Slowly pour the pumpkin custard over the bread cubes.
4. Gently toss the bread cubes in the custard until they are all evenly coated in the mixture.
5. Allow the unbaked bread pudding to sit at room temperature for 15 minutes. This will help the bread to absorb the custard mixture.
6. Place the baking dish in the oven, loosely cover with foil, and bake for 40 minutes.
7. Remove the foil and bake for another 5 minutes.
8. Remove the baking dish from the oven and allow to cool.

How To Make Homemade Caramel Sauce

One of the best things about this bread pudding is the homemade caramel sauce that's drizzled over the top before serving.

This pumpkin bread pudding is not overly sweet and much of the sweetness comes from the caramel sauce, so I recommend not skipping this step.

Caramel sauce is easy to make and can be prepared while the bread pudding is baking in the oven.

The great thing about it is that you can drizzle as much or as little as you like to your bread pudding. You can also add some kosher salt to make it more of a 'salted caramel sauce'.

1. To make the caramel sauce, place a small sauce pan on the stove top and heat to low.
2. Add 3 Tbsp. of butter to the sauce pan and allow it to melt.
3. Add ½ packed cup of light brown sugar to the sauce pan and stir until completely combined with a small whisk.
4. Slowly add ½ cup of heavy whipping cream to the sauce pan, stirring often. Continue until all of the heavy cream is incorporated into the sauce, stirring constantly.
5. Cook over low heat for 5-6 minutes, stirring often to prevent it from burning.
6. Add a generous pinch of kosher salt to the caramel sauce and stir until combined. Feel free to add more salt if you prefer a 'salted caramel sauce'.
7. Continue to cook until the sauce has thickened a bit.
8. Remove the sauce pan from the heat and allow to cool.

The caramel sauce may be prepared the day ahead, cooled, and stored in an airtight container in the refrigerator. It can be re-heated on the stove top or in the microwave.

How Long Does Bread Pudding Take To Bake?

Cooking times may vary slightly, but generally this pumpkin bread pudding takes about minutes to bake at 350 degrees Fahrenheit.

Bake for the first 40 minutes with the casserole dish loosely covered with foil and the remaining 5 minutes without the foil so that the top becomes golden brown.

How To Tell When It's Done Baking

In general, bread pudding is finished cooking when the top is golden brown, the edges have started to pull away from the sides of the baking dish, a knife or toothpick poked into the center comes out clean, and the middle is slightly jiggly, but set.

You can also test for doneness by testing the internal temperature. The bread pudding is finished cooking when the center has reached 160 degrees Fahrenheit. This may be checked using a food thermometer.

Bread pudding that is undercooked will likely be soggy and if overcooked, the bread will become tough.

What To Serve With Pumpkin Bread Pudding

Now it's time to dig in and remember why fall is one of the best times of the year.

Scoop a big portion of the pumpkin bread pudding onto a plate or serving bowl and drizzle with a desired amount of the caramel sauce. Feel free to garnish with a bit more cinnamon or some flaky sea salt.

This recipe is a bit customizable as you can add as much or as little of the caramel sauce as you like.

You can also serve bread pudding with ice cream, crème anglaise, or homemade whipped cream.

Feel free to add some toasted or candied nuts for an extra crunchy texture. Pecans, walnuts, or hazelnuts would be a great addition.

It's perfect served with anything you would enjoy with a slice of pumpkin pie (like a cup of coffee).

Looking for more fall desserts? Check out these recipes!

• Gluten Free Apple Crisp
• Maple Bourbon Pecan Pie
• Gluten Free Apple Cake
• Gluten Free Apple Pie
• Cast Iron Skillet Apple Crisp

How Long Does Bread Pudding Last In The Fridge?

Bread pudding may be stored in the refrigerator for 2-3 days. It's best to store it in a casserole dish covered tightly with foil or in airtight containers to prevent it from drying out.

Make sure to allow the bread pudding to cool completely before transferring to the fridge for storage.

The bread pudding may be reheated in the oven or in the microwave. Heat just until warmed through so that it doesn't dry out.

Any leftover caramel sauce may be stored for 2-3 days in an airtight container in the refrigerator.

The caramel sauce may be reheated on the stove top over low heat in a sauce pan or by in a small bowl in the microwave. Feel free to add a bit more heavy whipping cream when reheating the sauce to help thin it out and reach your desired consistency.

Can It Be Frozen?

Yes, this pumpkin bread pudding can be frozen.

The caramel sauce can not be frozen and should be prepared right before serving.

How To Freeze

1. Prepare the bread pudding in a freezer-safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely before transferring to the freezer for storage.
2. Wrap both in plastic wrap and aluminum foil, label with the date, and freeze up to three months.
3. Alternately, it may be cut into serving portions. Wrap each portion tightly in sandwich bags and place the sandwich bags into a sealed heavy-duty freezer bag.
4. Place the freezer bag into the freezer, label with the date, and store up to 2 months.

How To Reheat

1. Transfer the bread pudding to the refrigerator 24 hours before reheating and allow it to thaw completely.
2. Bake the uncovered bread pudding for 30 minutes in an oven heated to 350 degrees Fahrenheit.
3. Alternately, transfer the bread pudding portions to the fridge and allow to thaw for 24 hours.

Love bread pudding? Check out this Buttermilk Bread Pudding and French Toast Casserole!

Love pumpkin? Check out these recipes!

• Pumpkin Streusel Coffee Cake
• Crustless Pumpkin Cheesecake
• Gluten Free Pumpkin Waffles
• Gluten Free Pumpkin Scones
• Pumpkin Caramel Panna Cotta

Looking For More Pumpkin Desserts? Don't Miss These!

Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Roll

Pumpkin Streusel Muffins