Pumpkin Bread Pudding with Easy Caramel Sauce

By Warm Oven Bakes Editorial Team · Updated 2 November 2026

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Soft, custardy in the middle, golden and a little crisp on top, and drizzled with warm caramel: pumpkin bread pudding is one of the coziest desserts of the season. It turns a stale loaf and a can of pumpkin into something that feels special enough for Thanksgiving or Christmas, and you can assemble it the night before.

This recipe follows the classic bread-pudding method of a rich egg custard soaked into dry bread, with pumpkin and warm spices folded in. The pumpkin version is our variation on that formula, so check doneness with a thermometer.

Ingredients

Makes about 10 to 12 servings:

Bread pudding

• About 450 g (1 lb) brioche or challah, cut into 1-inch cubes (10 to 12 cups)
• 5 large eggs
• 150 g (¾ cup packed) light or dark brown sugar
• 1 can (15 oz / 425 g) pumpkin purée
• 480 ml (2 cups) whole milk
• 240 ml (1 cup) heavy cream
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• ½ tsp fine salt
• Butter, for the dish

Caramel sauce

• 4 tbsp (56 g) unsalted butter
• 100 g (½ cup packed) brown sugar
• 120 ml (½ cup) heavy cream
• Pinch of salt
• ½ tsp vanilla extract

Which bread to use (stale brioche or challah)

Rich, eggy breads like brioche and challah give the most tender, custardy pudding. Day-old or two-day-old bread is ideal because it's dry enough to absorb custard. French bread or a sturdy sandwich loaf also work, with a slightly chewier result. Avoid very soft, fresh sandwich bread, which can turn soggy.

If your bread is fresh, cube it and dry it in the oven (see below).

Equipment

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• 9x13-inch baking dish (or a 10- to 12-inch oven-safe skillet)
• Large mixing bowl and whisk
• Baking sheet (for drying bread)
• Small saucepan for the caramel
• Instant-read thermometer (helpful)

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Step-by-step instructions

Cube and dry the bread

1. Cut the bread into 1-inch cubes. You'll want about 10 to 12 cups.
2. If it's fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes, until dry on the outside but not browned. Cool.
3. Butter your baking dish and spread the cubes in an even layer.

Make the pumpkin custard

1. In a large bowl, whisk the eggs and brown sugar until smooth.
2. Whisk in the pumpkin purée, milk, cream, pumpkin pie spice, vanilla and salt until completely smooth.

Soak

1. Pour the custard evenly over the bread. Press the cubes down gently with a spatula so they're coated.
2. Let it soak for 30 minutes at room temperature, pressing down once or twice, or cover and refrigerate overnight. Don't leave the unbaked custard out longer than 2 hours in total (USDA "Danger Zone" guidance).

Bake until just set

1. Heat the oven to 350°F (175°C). If the pudding was refrigerated, let it sit out while the oven heats.
2. Bake uncovered until puffed and golden, and the center is set: a knife inserted near the middle should come out without liquid custard. This usually takes about 45 to 55 minutes; tent with foil if the top browns too quickly.
3. For food safety, the USDA lists 160°F (71.1°C) as the safe minimum internal temperature for eggs (USDA safe temperature chart); check the center with an instant-read thermometer.
4. Rest for 15 minutes before serving.

Caramel sauce

1. While the pudding rests, melt 4 tablespoons butter with ½ cup packed brown sugar in a small saucepan over medium heat, stirring.
2. Stir in ½ cup heavy cream and a pinch of salt. Bring to a gentle boil and simmer, stirring, for 3 to 5 minutes until slightly thickened.
3. Remove from heat and stir in ½ teaspoon vanilla. The sauce thickens as it cools. Be careful: hot sugar mixtures can cause serious burns.

Spoon the pudding into bowls and drizzle with warm caramel. Whipped cream or vanilla ice cream are optional extras.

Variations

Using leftover pumpkin bread

Swap some or all of the brioche for cubes of leftover pumpkin bread. Because pumpkin bread is already sweet and spiced, reduce the brown sugar in the custard by about half and the spice to 1 teaspoon. Pumpkin bread is softer than brioche, so dry the cubes well first and soak for a shorter time.

Chocolate chip

Scatter ¾ cup semisweet or dark chocolate chips between the bread cubes before pouring the custard. Chocolate and pumpkin go well together; you may want to skip the caramel, or drizzle lightly.

More ideas: add ½ cup chopped toasted pecans (contains tree nuts), dried cranberries, or a swirl of cream cheese. Our moist banana bread works in place of pumpkin bread, too.

Make-ahead, storage and freezing

Make ahead overnight

Assemble the pudding through step 7, cover tightly and refrigerate overnight (up to about 24 hours). The longer soak gives an even creamier texture. Let it sit out while the oven heats, and allow a few extra minutes of baking time from cold. The caramel sauce can be made up to about a week ahead and refrigerated in a jar.

Reheating

• Store leftovers covered in the fridge within 2 hours of baking and use them within 3 to 4 days (USDA).
• Reheat individual portions in the microwave, or reheat the whole dish covered with foil at 325°F (165°C) until warmed through. The USDA lists 165°F (73.9°C) for reheated leftovers.
• Warm the caramel gently on the stove or in the microwave in short bursts.
• Freeze baked, cooled pudding wrapped tightly for up to about 2 to 3 months. Thaw overnight in the fridge before reheating.

Serving ideas

Serve pumpkin bread pudding warm as a Thanksgiving dessert alongside, or instead of, pie; see our Thanksgiving pie flavors for more ideas. It also makes a lovely brunch dish next to a Christmas morning breakfast bake.

Recipe notes

• Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Contains wheat, eggs and milk.

About the author: This recipe was written by the Warm Oven Bakes Editorial Team using classic bread-pudding technique and USDA food-safety temperatures. Check doneness with a thermometer as described above.

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