Sticky Salted Caramel Pumpkin Bread Pudding

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1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons Pumpkin Pie Spice
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin puree'
1 tsp Madagascar "Bourbon Islands" Vanilla Extract
1 (16 oz) loaf day old French bread, cut into 1-inch cubes


Sea Salt Caramel Sauce, for serving
1/2 cup toasted and chopped walnuts or pecans
Whipped cream
Dust with Pumpkin Pie Spice Blend or Saigon Cinnamon


Preheat oven to 350°F.

In a mixing bowl whisk together brown sugar, granulated sugar, Pumpkin Pie Spice and salt.

Whisk in eggs and egg yolks. Add half and half, milk, pumpkin and vanilla.

Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.

Spoon mixture into a greased 13 x 9-inch baking dish and bake until golden brown about 45 - 50 minutes.

Let cool for a at least 15 minutes then cut and serve with Sea Salt Caramel Sauce, chopped nuts and whipped cream.


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