The best Pumpkin Bread Pudding recipe! This dessert has perfect richness & texture, with a blend of buttery croissants, bread and pumpkin custard. Top it with Maple Caramel Sauce for a lusciously decadent treat. It is so easy to make and perfect for a cozy fall day!
Pumpkin Bread Pudding
- 5 c of torn up croissant pieces (stale or baked, see notes)
- 5 c of cubed bread (stale or baked, see notes)
- ½ c granulated sugar
- 1 c light brown sugar
- 1 ½ tsp ground cinnamon (I prefer Ceylon Cinnamon)
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom (optional)
- ½ tsp salt
- 15 oz pumpkin puree, canned or fresh
- 1 ½ c whole milk
- 2 c heavy cream
- 3 eggs
- 3 tsp vanilla extract
Maple Caramel Sauce
- ½ c butter (salted or unsalted works)
- ½ c pure maple syrup
- ½ c light brown sugar
- ½ c heavy cream
- 1 tbsp vanilla extract
For the Bread Pudding
- Spray a 9x13 baking dish with cooking spray, or lightly grease it with butter.
- Place croissants and bread into the pan, ensuring there is equal distribution; set aside.
- In a large bowl, whisk together the sugars, spices & salt until combined. Add the pumpkin and whisk until incorporated.
- Add the milk and cream to the sugar/pumpkin mixture. Slowly and carefully whisk it in as it has a tendency to splatter!
- Whisk in the eggs until combined and then stir in the vanilla.
- Give the mixture one final stir with a spatula, moving it along the bottom and sides of the bowl to ensure all ingredients are fully incorporated.
- Pour the custard into the baking dish, over the bread pieces.
- Using your spatula, gently squish down the bread until each piece is covered or at least soaked with the custard (any dry bits will burn in the oven).
- Cover with plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350°.
- Bake uncovered for 40-50 minutes until browned and fully set. If it browns too quickly, you can tent some aluminum foil on the top during the final stretch of baking. Insert a knife and if it comes out clean (wetness is still OK), it's done.
- Place on a cooling rack and allow to cool. This can be served warm or chilled.
- While bread pudding cools, prepare the Maple Caramel sauce.
For the Maple Caramel Sauce
- In a medium sauce pan over low/medium heat, add the butter, syrup, sugar and cream. Bring to a medium boil and cook, stirring frequently for 6-8 minutes or until the mixture thickens. Remove from the heat and allow it to cool slightly. Then stir in the vanilla extract.
- Store any leftover caramel sauce in the fridge and reheat as needed.
Recipe by Owlbbaking.com
For the croissants & bread- tear into small pieces.
I have 2 tricks to share with you to essentially ‘skip’ waiting for bread to get stale.
#1- Lay out the pieces on a baking sheet. Let the bread & croissants sit out on the counter for 6 hours or so, to dry up. This technique works well if you have some time to spare.
#2 -If you are short on time, you can cube up the bread & croissant pieces and bake it off at 300° until dry and toasted, about 20-30 minutes. Be sure to toss pieces around halfway through baking. Allow to cool before using in recipe.
Store leftover bread pudding in the fridge.
Keywords: Pumpkin Bread Pudding, Fall Desserts, Maple, Caramel, Bread Pudding