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.
Servings: 8
Calories: 378kcal
Equipment
Ingredients
For The Pumpkin Bread Pudding:
- 2 packages Canyon Bakehouse Brioche-Style Buns or brioche, challah, or sourdough bread (gluten free or regular) (yields 10 cups bread cubes)
- 1 15 oz. can pumpkin puree not pumpkin pie filling
- 3 large eggs
- 1 cup heavy whipping cream
- ½ cup white sugar
- ½ packed cup light brown sugar
- 1 teaspoon vanilla extract
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. salt
For The Caramel Sauce:
- 3 Tbsp. butter
- ½ packed cup light brown sugar
- ½ cup heavy whipping cream
- generous pinch kosher salt adjust to taste
Instructions
For The Pumpkin Bread Pudding:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease a 9x13 inch baking dish with butter to prevent the bread pudding from sticking to the surface as it bakes.
- Cut a large loaf of gluten free brioche, challah, or sourdough bread into cubes (or regular bread if not gluten free). If using the brioche buns, cut 10 of the buns into cubes (this recipe calls for 2 packages of buns and there will be 2 leftover buns) (yields 10 cups of bread cubes).
- 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.
- Crack 3 large eggs into a large bowl. Whisk the eggs until completely combined.
- 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.
- Whisk all of these ingredients together until completely combined. The mixture should be thick and creamy.
- Slowly pour the pumpkin custard over the bread cubes.Gently toss the bread cubes in the custard with a spatula or a large spoon until they are all evenly coated in the mixture.
- Allow the unbaked bread pudding to sit at room temperature for 15 minutes. This will help the bread to absorb the custard mixture.
- Place the baking dish in the oven, loosely cover with foil, and bake for 40 minutes.Remove the foil and bake for another 5 minutes.Remove the baking dish from the oven and allow to cool.
For The Caramel Sauce:
- Place a small sauce pan on the stove top and heat to low.
- Add 3 Tbsp. of butter to the sauce pan and allow it to melt.
- Add ½ packed cup of light brown sugar to the sauce pan and stir until completely combined with a small whisk.
- 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.Cook over low heat for 5-6 minutes, stirring often to prevent it from burning.
- 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'.
- Continue to cook until the sauce has thickened a bit.Remove the sauce pan from the heat and allow to cool.
- To Serve: Serve a generous portion of the pumpkin bread pudding drizzled with desired amount of the salted caramel sauce.
Notes
If using the Canyon Bakehouse Brioche Buns, you will have 2 leftover buns. Feel free to use these buns in another recipe or freeze for future use.
Canyon Bakehouse Hawaiian Rolls may also be used.
Nutrition
Serving: 2cups | Calories: 378kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 143mg | Potassium: 114mg | Fiber: 1g | Sugar: 41g | Vitamin A: 921IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg