One of my favorite things to do is to bake for my husband. I try making the things he loves. One of my husband’s favorite desserts is bread pudding. I didn’t have bread pudding until after I met him and I like it but it is not my favorite. I decided to change up regular bread pudding and add one of the best flavors of fall, pumpkin! This caramel pumpkin bread pudding is a bread pudding that I love.
Bread Pudding in itself is a pretty frugal dish. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes. This is because it is a great way to use leftover bread without it going to waste. The recipe in your recipe can be a few days old and a bit stale because the pudding part soaks into the bread.
Caramel Pumpkin Bread Pudding
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 3 eggs
- 6 cups bread cubes
- Caramel Sauce
Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
Mix all ingredients except bread cubes and caramel in a large bowl until well blended.
Stir in bread cubes. Let mixture stand about 10 minutes so that the wet ingredients can soak into the bread a bit.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.
Drizzle caramel sauce over the bread pudding and serve warm. You can also serve with ice cream or whipped topping.