How To Make Pumpkin Bread Pudding with Caramel Sauce
This smooth and creamy, golden-orange pumpkin bread pudding is a great Fall dessert! Whip a rich and filling serving of this in just one hour.
Set the bread cubes out for a few hours or place in the oven for about 5 to 10 minutes while it is preheating to allow them to dry out slightly.
Preheat the oven to 350 degrees F.
In a large bowl, combine all the bread pudding ingredients except the bread and mix well. Gently stir in the bread cubes.
Pour the mixture into a 9×13-inch baking dish and let sit for about 15 minutes.
Bake for about 40 minutes.
Bring the brown sugar and butter to a boil in a small pot over medium heat, then it let boil for about 1 minute. Remove from heat and whisk in the heavy cream. Allow to cool slightly.
Pour the caramel sauce over bread pudding and serve warm. Enjoy!
- Calories: 1009.23kcal
- Fat: 64.54g
- Saturated Fat: 32.27g
- Trans Fat: 0.63g
- Monounsaturated Fat: 22.48g
- Polyunsaturated Fat: 6.01g
- Carbohydrates: 101.69g
- Fiber: 7.03g
- Sugar: 58.98g
- Protein: 12.88g
- Cholesterol: 236.25mg
- Sodium: 356.81mg
- Calcium: 214.88mg
- Potassium: 577.41mg
- Iron: 3.61mg
- Vitamin A: 1019.62µg
- Vitamin C: 3.95mg
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