Salted Caramel Pumpkin Bread Pudding Recipe

Pumpkin bread pudding is a warmly spiced, comforting dessert loaded with pumpkin flavor and finished with a silky homemade salted caramel. Rich and cozy, this bread pudding is a perfect fall dessert to serve warm with a scoop of vanilla ice cream.

Cubed French bread soaks in a spiced pumpkin custard, bakes until golden and set, then is finished with a toasted salted caramel that brings out the sweetness of the pumpkin. The combination of tender custardy bread, autumn spices, and sticky caramel makes this a dessert that people will ask for year after year.

What Is Bread Pudding?

Bread pudding is a traditional comfort dessert made by soaking bread in a sweetened custard and baking until set. Historically made to use leftover or stale bread, it dates back centuries and was once known as a “poor man’s pudding.” Over time it evolved into many regional variations, including the Southern and New Orleans styles that often use French bread and boozy sauces.

Important Ingredient Notes

Full ingredient quantities and the printable recipe are in the recipe card below.

• Pumpkin. Use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Half and half. This creates a rich custard. If you don’t have half and half, use equal parts whole milk and heavy cream.
• Spices. Cinnamon, ginger, nutmeg, cloves, and allspice give the pudding its classic fall warmth. Adjust to taste.
• Vanilla extract. Use good-quality pure vanilla extract for the best flavor.
• Bread. Stale French bread is ideal—1- to 2-day-old loaves soak up custard without turning mushy. Brioche or challah can be used for a richer result.

How To Make Pumpkin Bread Pudding

1. Make the custard. Whisk canned pumpkin, half and half, milk, brown and granulated sugars, eggs and yolks, spices, salt, and vanilla until smooth.
2. Combine bread and custard. Toss cubed stale French bread with the pumpkin custard, gently pressing to ensure all pieces are moistened.
3. Soak. Transfer the mixture to a buttered baking dish, cover, and refrigerate for at least 1 hour or up to overnight so the bread fully absorbs the custard.
4. Bake. Preheat the oven to 350°F (175°C). Pour melted butter over the pudding, then bake 50–60 minutes until the top is golden and the center is set.
5. Make salted caramel. While the pudding bakes, cook sugar and water without stirring until it reaches an amber color, then whisk in room-temperature heavy cream (the mixture will bubble), remove from heat, and stir in butter, vanilla, and salt.
6. Serve. Let the pudding rest about 15 minutes, then slice and serve warm with salted caramel drizzled on top. A scoop of vanilla ice cream adds an extra indulgent touch.

Variations and Substitutions

• Swap the caramel for praline sauce, rum or bourbon sauce, white chocolate, or vanilla sauce.
• Change the spice blend—try pumpkin pie spice, cardamom, or apple pie spice.
• Use brioche, challah, or sourdough for a different texture and flavor.

Frequently Asked Questions

Make-Ahead and Storing Instructions

You can assemble this bread pudding and refrigerate it covered until you’re ready to bake, or bake it in advance and store it in the refrigerator. Reheat covered in the oven until warmed through. Salted caramel keeps well for a day or two in an airtight container in the refrigerator; warm gently before serving.

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📖 Recipe

Pumpkin Bread Pudding with Salted Caramel

Ashley Boyd

Pumpkin bread pudding is a decadent, warmly spiced dessert topped with homemade salted caramel. Serve it warm for the best texture and flavor.

Prep Time 15 mins

Cook Time 1 hr

Soaking Time 1 hr

Total Time 2 hrs 15 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 429 kcal

Equipment

• Bread knife
• Measuring cups and spoons
• Mixing bowls
• 9 x 13 baking dish
• Medium saucepan

Ingredients

Pumpkin Bread Pudding

• Unsalted butter, for greasing
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 1 1/2 cups half and half (or half milk, half heavy cream)
• 1 1/2 cups whole milk
• 3/4 cup light brown sugar (or dark)
• 1/2 cup granulated sugar
• 4 large eggs
• 2 egg yolks
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 (16-ounce) loaf stale French bread, cubed
• 2 teaspoons vanilla extract
• 4 tablespoons melted unsalted butter

Salted Caramel Sauce

• 1 cup granulated sugar
• 1/3 cup water
• 1/2 cup heavy cream, room temperature
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1/2–1 teaspoon salt, to taste

Instructions

1. Butter a 9 x 13-inch baking dish and set aside.
2. In a large bowl, whisk together pumpkin, half and half, milk, brown and granulated sugars, eggs, yolks, spices, salt, and vanilla until smooth.
3. Add cubed French bread and gently mix so all pieces are moistened. Transfer to the prepared dish, cover tightly, and refrigerate 1 hour to overnight to soak.
4. Let the dish sit at room temperature while you preheat the oven to 350°F. Pour melted butter over the pudding and bake 50–60 minutes until golden and set in the center.
5. While baking, make the caramel: combine sugar and water in a saucepan over medium-high heat. Once the sugar dissolves, stop stirring and cook until amber. Reduce heat, whisk in heavy cream (it will bubble), then remove from heat and stir in butter, vanilla, and salt.
6. Let the baked pudding cool about 15 minutes, slice, and serve warm drizzled with salted caramel. Add vanilla ice cream if desired.

Notes

• Let French bread sit at room temperature for 1–2 days so it becomes slightly stale—this helps prevent a soggy pudding.
• The assembled pudding can be refrigerated before baking, or bake ahead and reheat covered in the oven.
• Salted caramel can be made 1–2 days ahead and stored in an airtight container; warm gently before serving.

Nutrition

Serving: 1 serving | Calories: 429 kcal | Carbohydrates: 62.2 g | Protein: 9.3 g | Fat: 17.1 g | Saturated Fat: 9.7 g | Cholesterol: 131 mg | Sodium: 547 mg | Potassium: 263 mg | Fiber: 2.4 g | Sugar: 38.1 g | Calcium: 123 mg | Iron: 2 mg

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