This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray
- 1 cup granulated sugar
- 3 cups heavy cream
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon kosher salt
- 2 cups whole milk
- 4 large eggs plus 6 large yolks
- 1 cup pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 8 cups stale cubed challah (about one 1-pound loaf, cut into 1 1/2-inch cubes; see Cook’s Note)
- 1/2 cup raw pecan pieces
- Whipped cream or ice cream, for serving
Instructions
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
- While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
- Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
- Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
- Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 552 |
| Total Fat | 36 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 10 g |
| Cholesterol | 165 mg |
| Sodium | 372 mg |
Reviews
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This is one of the best things I’ve ever eaten! The whole family loved it. It’s our new favorite pumpkin dessert. I used jaggery (less refined sugar cane) instead of brown sugar and it was divine. I never make candy, so I was nervous about making my own caramel. A little of it hardened on the bottom of the pan when I added the cream, but it still turned out absolutely delicious with no bits floating through the cream. If I can do this, anyone can. SOOOOOO delicious! I will definitely make this again, many times.
Such a great recipe!
Absolutely everyone I shared this with loved it. I recommend vanilla bean ice cream instead of whip. Everyone preferred the ice cream, some added whip to the ice cream.
Absolutely everyone I shared this with loved it. I recommend vanilla bean ice cream instead of whip. Everyone preferred the ice cream, some added whip to the ice cream.
Will be making again throughout the whole season this year.
Made it, love it and will make it many times again! I did watch the video several times though because I am a perfectionist and wanted to make sure I duplicated her work.