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Comfort food holds a special place in the hearts of many, evoking feelings of warmth and nostalgia. Among these cherished dishes, Pumpkin Delight Bread Pudding stands out as a seasonal favorite, especially during the fall months. This delectable dessert is perfect for gatherings and holiday celebrations, combining the rich flavors of pumpkin with the comforting texture of bread pudding. With its creamy consistency and the option to drizzle with caramel sauce, this recipe promises to be a hit at your next gathering.

Pumpkin Bread Pudding with Caramel Sauce

Indulge in the warmth of fall with Pumpkin Delight Bread Pudding, the perfect comfort food for any gathering. This creamy dessert combines day-old brioche or challah with pumpkin puree and aromatic spices like cinnamon and nutmeg, creating a rich flavor profile that everyone will love. Elevate your pudding with a drizzle of homemade caramel sauce before serving. Embrace the joy of seasonal baking and create lasting memories with this delightful treat.
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Ingredients
  

6 cups day-old bread, cubed (brioche or challah recommended)

2 cups pumpkin puree (canned or fresh)

4 large eggs

1 cup heavy cream

1 cup whole milk

1 cup brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup raisins or pecans (optional)

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

    Prepare the Bread: Place the cubed bread in a large mixing bowl. If you'd like to toast the bread slightly for additional flavor, you can spread the cubes on a baking sheet and bake for 10 minutes until just golden.

      Mix Wet Ingredients: In another mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, whole milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.

        Combine Ingredients: Pour the pumpkin mixture over the cubed bread and gently fold to combine, ensuring all the bread is soaked in the mixture. If using raisins or pecans, fold them in now.

          Transfer to Baking Dish: Pour the bread pudding mixture into the prepared baking dish and spread it evenly.

            Bake: Bake in the preheated oven for 40-45 minutes, or until the top is set and lightly golden. A knife inserted in the center should come out mostly clean.

              Make the Caramel Sauce: While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan over medium heat, melt the sugar until it becomes a deep amber color, stirring constantly to avoid burning. Once melted, add the cubed butter and whisk until melted and combined. Slowly pour in the heavy cream while whisking, then bring to a gentle simmer for about 1-2 minutes. Remove from heat, add vanilla extract and a pinch of salt, stirring to combine.

                Serve: Allow the bread pudding to cool slightly before serving. Drizzle warm caramel sauce over each serving and enjoy!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10