Pumpkin Bread Pudding With Salted Caramel Sauce and Toasted Pecans

8 servings
1 hr 30 min

Fall and Winter are the seasons for all things pumpkin; pie, drinks, bars, cookies and more. This Pumpkin Bread Pudding, is delicious and a little bit of a twist on bread pudding to suit the flavor of fall. Admittedly, the recipe came about because I was trying to do too many things while baking pumpkin bread and the bread overcooked. So rather than throw it away I went right to the internet and found a great recipe from Bobby Flay one of my all time favorite chefs for classic and easy recipes.

Start with a loaf of your favorite pumpkin bread, you can also use a purchased loaf of bread or make a loaf using a box mix, whatever the case, the pumpkin bread is the key ingredient and what makes this pudding unique.

I think this is a unique dessert and is perfect for the upcoming holidays, serve it with ice cream, whipped cream, caramel sauce or even a bourbon caramel sauce. Experiment and see which you like better.

Add chopped nuts and caramel sauce.

Start with a loaf of pumpkin bread. The make custard, place in pan, bake and voila.

Pumpkin Bread Pudding With Salted Caramel Sauce and Toasted Pecans
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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  • 1 9" loaf of pumpkin bread
For the Custard
  • 2 cups heavy cream
  • 1 cup milk
  • 2 Tablespoon vanilla bean paste
  • 6 large eggs
  • 2 tablespoons maple syrup
  • 1 can(15oz.) pumpkin puree
  • 2 tablespoons of bourbon
  • 11/2 teaspoons of butter for greasing the pan

Heat oven to 325. Cut loaf of pumpkin bread into cubes and place on baking sheet. Bake until toasted, about 15-20 minutes. Set aside. Prepare a 9 x 13 inch baking pan with butter, and scatter toasted pumpkin bread cubes across bottom.
In a medium saucepan, combine heavy cream, milk and vanilla bean paste. Bring to a simmer and set aside. In a large bowl combine eggs, maple syrup, pumpkin and whisk together.
Slowly whisk the cream mixture into the egg mixture, then add the Bourbon. Pour the custard mixture over the pumpkin cubes and let sit for 15 minutes to soak in. Press down on the cubes to submerge.
Place the pan into a larger roasting pan and then pour hot tap water into the large roaster until it comes half-way up the sades of the pan containing the custard mixture.
Bake in the water bath until the sides are slightly puffy and the center jiggles, about 1 hour.
Remove pan from water bath and let cool for at least 30 minutes before serving.
  • Use your favorite pumpkin bread recipe, purchase a loaf at the store or make one from a boxed recipe.
  • You can omit the bourbon if you do not like the flavor.
  • Use homemade caramel sauce or purchased and use any nuts that you like.
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