It’s pumpkin-flavored everything season, and after last week’s crazy delicious pumpkin potato dish, I decided I couldn’t let October end without a pumpkin dessert. And why would I want to, when the result is this completely scrumptious Pumpkin Bread Pudding with Apple Cider Caramel Sauce. It’s rustic and super simple, but I’m telling you, one bite will render your guests/family/self speechless with pleasure. It’s got all the rich, spicy flavor of pumpkin pie, with a fraction of the effort. And I naughtily drench it in the most delicious, buttery apple-caramel sauce. It’s fall in a bowl, basically.
Even if you think you don’t like bread pudding, I urge you to try this. Literally every person I’ve made this for has swooned. My food-snob teenager, who delights in critiquing my dishes and wrinkled his nose at the mere idea of bread pudding, tried it and admitted, “Yeah. It’s pretty amazing.”
I have to admit that I’ve always considered bread pudding kind of a snore. The last thing I’d choose on a dessert menu, you know? That changed when I made this version, though (which, full disclosure, was born from a need to use up half a can of pumpkin puree in the easiest way possible). My favorite fall dessert is pumpkin pie, but this spicy, scrummy pudding has soared to the top of my list as its rustic-but-more-interesting cousin. The custard melds with the bread for a texture that’s both silky and slightly chewy, and the uber-spicy, buttery flavor … aaahhh. It’s just luscious.
Best of all, dessert doesn’t come much easier unless someone else is making it. The bread pudding literally takes minutes to prepare. Simply slice good, crusty bread into cubes – a great use for day-old bread or leftover sourdough. Then whisk together sugar, eggs, spices, and milk with some pumpkin puree. Pour it over the bread. Pop it in the oven.
The apple cider caramel sauce, too, is about as simple as a caramel sauce gets. There’s no fussing with temperatures or fancy ingredients; just apple cider boiled down and simmered with brown sugar, a dollop of butter, and a pinch of salt, then swirled with a tiny bit of cream. It does take some time – about half an hour – to first reduce the cider, and then simmer the butter and sugar with it, but most of the cooking time is hands-off. Which means you can safely attend to other things (like dishes!) without having to hover.
Do make sure you have a nice, syrupy consistency before adding the cream. The sauce will thicken as it cools, but it’s meant to be a slightly thinner, pourable sauce, so won’t be as thick as, say, commercial caramel sauce you’d buy in the store.
(That being said, if you’re pressed for time, don’t waste a minute feeling bad about using store-bought caramel sauce. This one is the next best thing to homemade, albeit not apple-flavored. But it would still be divine on this pudding).
I mean, look, it might not be the prettiest dessert you’ve ever seen. But trust me, it could proudly stand up to any other sweet on your Thanksgiving table. And it’s also great for breakfast. Just sayin.’
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Pumpkin Bread Pudding with Apple Cider Caramel Sauce
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This easy Pumpkin Bread Pudding with Apple Cider Caramel Sauce has 5-star appeal, with a luxurious texture and plenty of spicy fall flavor.
Ingredients
For the pudding:
10–12 oz crusty bread, cut into one-inch cubes (5–6 cubes)
1/2 cup brown sugar, packed
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
pinch of ground cloves
1/4 tsp kosher salt
2 large eggs + 1 yolk
3/4 cup whole milk
3/4 cup half and half
1 cup pumpkin puree
For the caramel sauce:
2 cups apple cider
1/3 cup brown sugar, packed
2 TB unsalted butter
1/2 tsp kosher salt
2 TB heavy cream
optional garnishes: toasted chopped pecans, whipped cream
Instructions
BREAD PUDDING
1. Heat oven to 350 degrees F. Butter a medium casserole dish, 8×8 baking pan, or deep dish pie plate.
2. In a medium bowl, combine the brown sugar, spices, salt, eggs, and egg yolk. Stir to combine, then whisk in the milk, half and half, and pumpkin puree.
3. Place the bread cubes in the buttered dish and pour the pumpkin mixture evenly over the bread. Use the back of a spoon or clean fingers to press the bread into the liquid until every piece is soaked.
4. Cover with foil and bake at 350 for 35 mins, then remove the foil and bake an additional 10 minutes.
– While the bread pudding is baking, make the caramel sauce:
APPLE CIDER CARAMEL SAUCE
1. Pour the cider into a small saucepan over med-high heat. Bring to a boil and continue to cook until the liquid is reduced by half, about 15 mins.
2. Add the brown sugar and butter and stir to dissolve. Reduce the heat to med-low and cook the sauce at a simmer, stirring occasionally, until it becomes thick, syrupy, and a deep amber color. This usually takes 15-20 minutes for me.
3. Remove from heat and stir in cream.
4. Pour into a glass jar or other vessel to cool.
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When the bread pudding has cooled slightly and the caramel sauce has thickened a bit, pour the sauce over the pudding. You can drizzle on a small amount, if you like, and reserve some of the sauce for individual servings, or (my favorite) drench the pudding in the sauce. Serve warm or at room temperature, with optional garnishes of toasted chopped pecans and/or whipped cream.
Leftovers can be refrigerated in an airtight container for up to a week.
Notes
… if you’re cooking for a crowd, this recipe easily doubles; just bake it in a 9×13″ pan.
Absolutely delicious and so festive!!!
Thank you – this one is a crowd-pleaser for sure!
Thanks Robyn! This is divine!
Thank you!