Salted Caramel Pumpkin Bread Pudding Recipe

Pumpkin bread pudding is a warmly spiced, decadent dessert packed with cozy pumpkin flavor and finished with homemade salted caramel. This rich, comforting bread pudding is an ideal fall treat.

Cubed French bread soaks in a spiced pumpkin custard, bakes to a golden finish, and is finished with a nutty, buttery salted caramel. Served warm with a scoop of vanilla ice cream, it becomes an irresistible centerpiece for autumn gatherings.

What Is Bread Pudding?

Bread pudding is a classic comfort dish made from stale bread combined with a sweet custard and baked until set. Historically inexpensive and practical, it dates back centuries and was often prepared with leftover bread and pantry staples. In the United States the dish became especially popular in the South; New Orleans-style versions frequently use French bread and are served with boozy sauces like bourbon or rum sauce.

Important Ingredient Notes

A full ingredient list with measurements appears in the recipe card below.

• Pumpkin. Use canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Half-and-half. This yields a rich custard. If unavailable, use a mix of half heavy cream and half whole milk.
• Spices. Cinnamon, ginger, nutmeg, cloves, and allspice create warm autumn flavor. Adjust to taste.
• Vanilla extract. Choose good-quality pure vanilla for the best flavor; imitation vanilla can affect the final taste.
• Bread. Slightly stale French bread (1–2 days old) is recommended because it absorbs custard without becoming mushy. Brioche, challah, or sturdy sandwich bread also work.

How To Make Pumpkin Bread Pudding

1. Make the custard. Whisk together pumpkin, half-and-half, milk, brown and granulated sugars, eggs, egg yolks, and the spices until smooth.
2. Combine bread and custard. Add cubed French bread and gently stir to coat so all pieces are moistened.
3. Soak. Transfer to a buttered baking dish, cover, and refrigerate for at least 1 hour or up to overnight to allow the bread to absorb the custard.
4. Bake. Preheat the oven to 350°F (175°C). Pour melted butter over the pudding and bake 50–60 minutes until the top is golden and the center is set.
5. Make the salted caramel. While the pudding bakes, dissolve sugar in water over medium-high heat and cook to amber. Carefully whisk in room-temperature heavy cream (it will bubble), then add butter, vanilla, and salt. Stir until smooth.
6. Serve. Let the pudding cool about 15 minutes, slice into squares, and serve warm with salted caramel drizzled on top. A scoop of vanilla ice cream adds extra decadence.

Variations and Substitutions

• Swap the salted caramel for praline, rum, bourbon, white chocolate, or vanilla sauce.
• Use alternative spice blends like pumpkin pie spice, apple pie spice, or a pinch of cardamom.
• Try different breads: brioche or challah yield a richer, more custardy texture; sourdough adds a tangy contrast.

Frequently Asked Questions

Make-Ahead and Storing Instructions

This pudding is perfect to assemble ahead: prepare, refrigerate, then bake when ready. You can also bake it in advance, refrigerate, and reheat covered in the oven. Salted caramel keeps in an airtight container in the refrigerator for a couple of days—warm gently before serving.

More Desserts You Will Love

If you make this Pumpkin Bread Pudding with Salted Caramel, please leave a star rating and share your feedback in the comments. Enjoy!

📖 Recipe

Pumpkin Bread Pudding with Salted Caramel

Ashley Boyd

Pumpkin bread pudding is a warmly spiced dessert topped with homemade salted caramel. Rich and comforting, it’s a seasonal favorite.

Prep Time: 15 mins

Cook Time: 1 hr

Soaking Time: 1 hr (or overnight)

Total Time: about 2 hrs 15 mins

Course: Dessert

Cuisine: American

Servings: 12

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 the baking dish
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups half-and-half (or half heavy cream, half whole milk)
• 1 1/2 cups whole milk
• 3/4 cup light brown sugar
• 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 to 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 sugar, granulated sugar, eggs, egg yolks, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla until smooth.
3. Add cubed French bread and stir gently until all pieces are moistened. Transfer to the prepared dish, cover tightly, and refrigerate for at least 1 hour or overnight.
4. When ready to bake, preheat oven to 350°F. Pour melted butter over the pudding and bake for 50–60 minutes, until the top is golden and the center is set.
5. While baking, make the caramel: combine sugar and water in a saucepan over medium-high heat. Once the sugar dissolves, avoid stirring and cook until the mixture turns amber. Reduce heat to low and carefully whisk in heavy cream (the mixture will bubble). Remove from heat, add butter, vanilla, and salt, and stir smooth.
6. Let the pudding cool about 15 minutes, slice into squares, and serve warm with salted caramel. Top with vanilla ice cream if desired.

Notes

• Let French bread sit at room temperature for 1–2 days to become stale; stale bread soaks custard best and prevents a mushy pudding.
• Assemble ahead and refrigerate until baking time, or bake in advance and reheat covered in the oven.
• Salted caramel can be made 1–2 days ahead and stored airtight in the refrigerator; warm gently before serving.

Nutrition (per 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 | Fiber: 2.4 g | Sugar: 38.1 g