Pumpkin Bread Pudding with Caramel Rum Sauce
Transform your fall dessert repertoire with this irresistible Pumpkin Bread Pudding with Caramel Rum Sauce. Made with cubes of buttery brioche or challah soaked in a spiced pumpkin custard, this cozy dessert is baked to golden perfection with a tender, pudding-like center. What truly elevates this dish is the luscious caramel rum sauce, made from dark brown sugar, heavy cream, and a splash of rum, adding a rich, buttery decadence to every bite. Perfect for holiday gatherings or cozy evenings, this recipe delivers warm autumn flavors of cinnamon, nutmeg, and ginger with every spoonful. Easy to prepare in just over an hour, this comforting dessert not only satisfies your sweet tooth but doubles as an elegant treat for entertaining.
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Recipe Information
Ingredients
- 8 cups Day-old bread (brioche or challah preferred)
- 1 cup Pure pumpkin puree
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 4 large Eggs
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 teaspoons Vanilla extract
- 0.5 cup Unsalted butter
- 1 cup Dark brown sugar (for caramel sauce)
- 0.5 cup Heavy cream (for caramel sauce)
- 2 tablespoons Rum
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
In another bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract until smooth and well combined.
Pour the pumpkin mixture over the bread cubes, gently tossing to ensure all the bread is coated. Let it sit for 10 minutes, allowing the bread to soak up the custard.
Transfer the bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. Check by inserting a knife into the center; it should come out clean.
While the bread pudding is baking, prepare the caramel rum sauce. In a medium saucepan, melt the unsalted butter over medium heat.
Stir in the dark brown sugar and heavy cream, bringing the mixture to a gentle boil. Continue to cook while stirring for 2-3 minutes, or until the sauce thickens slightly.
Remove the saucepan from heat and stir in the rum and salt. Allow the sauce to cool slightly before serving.
Once the bread pudding is done baking, let it cool for 5-10 minutes before serving.
Drizzle the warm caramel rum sauce over individual servings of bread pudding and enjoy!
Nutrition Facts
Calories |
10603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.9 g | 509% | |
| Saturated Fat | 213.8 g | 1069% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2251 mg | 750% | |
| Sodium | 10744 mg | 467% | |
| Total Carbohydrate | 1416.1 g | 515% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 641.9 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 2050 mg | 158% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 3842 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
