Caramel Swirled Pumpkin Bread Pudding Bake
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.
Tried this recipe?Let us know how it was!