Caramel Swirled Pumpkin Bread Pudding Bake

This Caramel Swirled Pumpkin Pudding Bake is soft, custardy, and full of warm spices. Sweet raisins and caramel make every bite of this bread pudding cozy and indulgent—perfect for brunch or fall desserts.

Ingredients

• Bread: Soaks up custard
• Eggs: Set custard consistency
• Cream & milk: Creamy texture.
• Pumpkin: Flavor & moisture.
• Butter: Richness.
• Brown sugar: Sweet & molasses notes
• Spice: Warm pumpkin flavor (nutmeg, cloves, cinnamon)
• Raisins: Sweet bursts.
• Caramel: Decadent swirl.
• Optional: Crushed Pecans or Pecans
  

Instructions for Caramel Swirled Pumpkin Bread Pudding Bake

1. Preheat oven to 350°F. Grease a 1 ½ qt casserole dish.
   
2. Place bread cubes in the prepared baking dish. and sprinkle raisins evenly over the top.
   
3. In a bowl, whisk together eggs, heavy cream, milk, pumpkin puree, cooled melted butter, brown sugar, and pumpkin pie spice until smooth.
   
4. Pour the pumpkin mixture over the bread, pressing lightly so it soaks up the liquid.
   
5. Refrigerate for 30 minutes to 1 hour (longer gives a thicker texture).
   
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 40 minutes, until golden on top and set in the center.
   
7. Let cool 5–10 minutes. Spoon the caramel over the top before serving.
8. Add a scoop of vanilla ice cream!

Tips

Use day-old bread: It soaks up the custard without turning mushy. Can also use challah for a sweeter flavor

Don’t overmix the custard: Just combine eggs, milk, cream, pumpkin, sugar, and butter gently.

Let bread soak: Give it 10–15 minutes (or overnight in the fridge) for maximum custard absorption.

Bake until just set: A knife in the center should come out mostly clean but custardy.

Optional add-ins: Nuts or chocolate chips can add texture.

Cool slightly before serving: Makes slicing neater and lets flavors settle.

Storing Caramel Swirled Pumpkin Pudding Bake

Kept covered tightly in foil in the refrigerator, this pumpkin dessert will last 2-3 days if kept in an airtight container. They also freeze well for up to two weeks

Caramel Swirled Pumpkin Bread Pudding Bake

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Course desserts

Ingredients

  

• 4 cups day-old bread
• 3 eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup pumpkin puree
• ¼ cup butter melted and cooled slightly
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• ½ cup raisins
• ½ cup caramel sauce

Instructions

 

• Preheat oven to 350°F. Grease a 1 ½ qt casserole dish.
• Place bread cubes in the prepared dish and sprinkle raisins evenly over the top.
• In a bowl, whisk together eggs, heavy cream, milk, pumpkin puree, cooled melted butter, brown sugar, and pumpkin pie spice until smooth.
• Pour the custard mixture over the bread, pressing lightly so it soaks up the liquid.
• Refrigerate for 30 minutes to 1 hour (longer gives a thicker texture).
• Cover with foil and bake for 20 minutes. Remove foil and bake another 40 minutes, until golden on top and set in the center.
• Let cool 5–10 minutes. Drizzle the caramel over the top before serving.

Keyword pumpkin bread dessert, pumpkin bread pudding recipe, pumpkin pudding dessert, pumpkin spice bread pudding

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