Pumpkin Bread Pudding with Vanilla Butter Sauce
Indulge in the cozy flavors of fall with this decadent Pumpkin Bread Pudding with Vanilla Butter Sauce, a perfect dessert for holiday gatherings or chilly evenings. Made with tender cubes of day-old bread, rich pumpkin puree, and a luscious blend of autumn spices like cinnamon and nutmeg, this warm, custardy treat is topped with optional pecans for a delightful crunch. What truly sets this recipe apart is the dreamy vanilla butter sauce, a silky-smooth topping that brings a luxurious, sweet finish to every bite. With just 20 minutes of prep time and a bake that fills your home with irresistible aromas, this dessert is as effortless as it is impressive. Serve it warm for a cozy dessert everyone will rave about!
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Recipe Information
Ingredients
- 8 cups Day-old bread (French or brioche recommended)
- 3 tablespoons Unsalted butter (melted)
- 1 cup Pumpkin puree
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans (optional)
- 4 tablespoons Unsalted butter (for sauce)
- 0.5 cup Heavy cream (for sauce)
- 0.5 cup Granulated sugar (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
Pour the pumpkin custard mixture evenly over the bread cubes, ensuring all the bread pieces are soaked. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
Sprinkle the chopped pecans (if using) over the top for added crunch.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and the pudding is set.
While the bread pudding bakes, prepare the vanilla butter sauce. In a small saucepan over medium heat, melt the butter and stir in the sugar. Cook, stirring constantly, until the sugar dissolves.
Reduce the heat to low and slowly stir in the heavy cream. Simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract.
Allow the bread pudding to cool slightly before serving. Drizzle the warm vanilla butter sauce over individual servings and enjoy!
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 62.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 466 mg | 10% | |
*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.
