Pumpkin Bread Pudding with Cinnamon Sauce
Indulge in the ultimate fall dessert with this Pumpkin Bread Pudding with Cinnamon Sauce, a cozy treat brimming with warm spices and seasonal flavors. This recipe transforms day-old brioche or challah into a luscious custard made with pumpkin puree, cinnamon, nutmeg, and ginger, creating a moist, spiced bread pudding with a golden, buttery crust. As the perfect finishing touch, a silky cinnamon sauce—made with brown sugar, cream, and a touch of vanilla—drizzles over each serving, adding a rich sweetness to every bite. With just 20 minutes of prep time and a tantalizing aroma that fills your kitchen as it bakes, this crowd-pleasing dessert is ideal for holiday gatherings or quiet evenings at home. Serve it warm and enjoy the comforting flavors of autumn in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups, cubed day-old bread (preferably brioche or challah)
- 1 cup pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 4 eggs
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 tablespoons, melted unsalted butter
- 2 tablespoons (for greasing pan) unsalted butter
- 0.5 cup granulated sugar (for the cinnamon sauce)
- 0.25 cup light brown sugar (for the cinnamon sauce)
- 2 tablespoons unsalted butter (for the cinnamon sauce)
- 0.5 cup heavy cream (for the cinnamon sauce)
- 1 teaspoon ground cinnamon (for the cinnamon sauce)
- 1 teaspoon vanilla extract (for the cinnamon sauce)
- 0.25 teaspoon salt (for the cinnamon sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 2 tablespoons of unsalted butter.
In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth.
Add the cubed bread to the bowl and gently fold it into the pumpkin mixture until well-coated. Let the mixture sit for 10–15 minutes to allow the bread to soak up the custard.
Pour the soaked bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set but slightly jiggly.
While the bread pudding is baking, prepare the cinnamon sauce. In a medium saucepan, combine 0.5 cup granulated sugar, 0.25 cup light brown sugar, 2 tablespoons unsalted butter, and 0.5 cup heavy cream over medium heat.
Cook the mixture, stirring occasionally, until the butter is melted and the sugars have dissolved. Allow it to simmer gently for about 5 minutes until slightly thickened.
Remove the sauce from the heat and stir in 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 0.25 teaspoon salt. Set aside to cool slightly.
Once the bread pudding is out of the oven, let it cool for about 10 minutes before serving. Drizzle the warm cinnamon sauce over the top or serve on the side.
Enjoy your warm and comforting Pumpkin Bread Pudding with Cinnamon Sauce!
Nutrition Facts
Calories |
9813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.2 g | 484% | |
| Saturated Fat | 205.6 g | 1028% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 2074 mg | 691% | |
| Sodium | 10875 mg | 473% | |
| Total Carbohydrate | 1405.5 g | 511% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 634.4 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 1974 mg | 152% | |
| Iron | 64.5 mg | 358% | |
| Potassium | 3652 mg | 78% | |
*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.
