Pumpkin Bread Pudding with Caramel Sauce Recipe

Pumpkin Bread Pudding is the way to celebrate that Pumpkin Season is here! Top with either Caramel Sauce or Cinnamon-infused Vermont Maple Syrup... or BOTH.

📝 Ingredients

• 6 cups 1-inch cubes Brioche
• 2 cups cube Lady Fingers
• 1/2 cup granulated sugar
• 4 eggs
• 1 cups milk
• 1/2 cup coconut milk
• 3/4 cup whipping cream
• 1 cup canned pumpkin
• 1/4 teaspoon cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 cup butter, cut into pieces
• 1 cup of Caramel Sauce for drizzling and serving
• (optional) Cinnamon-infused Maple Syrup

👨‍🍳 Instructions

1. 1Preheat oven to 350 F. Butter a baking dish
2. 2In baking pan, place the brioche bread and the Lady Fingers. Set aside.
3. 3In a large bowl, beat granulated sugar and eggs with an electric mixer on medium speed for 1 to 2 minutes until has a fluffy consistency.
4. 4Add milk, coconut milk, whipping cream, pumpkin, cinnamon, cardamom, allspice, nutmeg, salt, and cloves; beat until combined.
5. 5Pour the pumpkin mixture over the bread mixture. Press down softly with your hands to help moisten every piece of bread.
6. 6Let stand about 10 minutes or until bread completely soaks up the liquid. Sprinkle the 1/4 cup butter pieces over top.
7. 7Bake about 30 minutes or until set and brown on edges.
8. 8Cool on a wire rack for 30 minutes.
9. 9Drizzle warm caramel sauce on top, and serve with more caramel sauce on the side.