Caramel Pumpkin Bread Pudding

In my opinion, Bread Pudding is an acquired taste, and I acquired it when I was very young. I’m from the Midwest, and although we are no strangers to bread pudding, we are not connoisseurs like those in the south.

Bread pudding is the perfect dessert. It is rich, velvety, and lightly sweet. When prepared correctly, bread pudding can be the mother of all comfort foods.

For the past twenty years, I’ve searched for the best bread pudding recipe. Until now, I have failed at every attempt.

I either bake it too long, or it’s dreadfully under baked. Sometimes the bread and the custard never quite mesh together. The bread becomes weird and is more like wet bread than a luxurious pudding.

About a month ago, after hours of sleeplessness, around three in the morning, I was flipping through Instagram when I came across a live Feed of Carnie Wilson (of Wilson-Phillips) in her kitchen baking bread pudding.

I was lucky to have joined at the beginning of the broadcast. With no makeup, hair in a ponytail, Carnie was drinking wine, yelling at her dogs to stop barking, cursing, laughing, and making the most fantastic bread pudding I’d ever seen.

Carnie’s version is the inspiration for my Carmel Pumpkin Praline Bread Pudding. I promise that this will be the best bread pudding you have ever eaten. The warm spices and the soft challah bread mixed with warm caramel and pecans will make southerners stand and take notice.

After twenty years of trying to master this traditional dessert, I learned how to make the best from a non-traditional source.

So, for those of you lucky enough to catch a live feed of Carnie Wilson at three in the morning, baking up something delicious in her kitchen at three, trust me, it’s worth losing sleepover. Enjoy!

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Caramel Pumpkin Praline Bread Pudding

This Bread Pudding is next level! Warm spices, crunchy pecans, mixed with challah bread and baked to a golden bubbly

Course Dessert

Cuisine American

Keyword Bread pudding, challah bread pudding, dougbakes.com, pumpkin bread pudding

Prep Time 15 minutes

Cook Time 45 minutes

Servings 12 servings

Author Doug Bakes Staff

Ingredients

• Pad of butter for greasing pan (13x9)
• 1 med loaf challah cut into 1 inch cubes
• 21 ounces pumpkin, canned
• 3/4 cup white chocolate chips
• 6 large eggs
• 1 cup dark brown sugar
• 1/2 cup sugar
• 1 cup heavy cream
• 1 cup half & half
• 1/8 cup maple syrup
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon kosher salt
• 1/2 cup melted caramel sauce for drizzle

Instructions

1. Preheat oven to 350.

2. Cut bread into 1 inch cubes (use crust too).

3. Place half the bread cubes in greased pan.

4. Sprinkle the chocolate chips over the bread.

5. Add remaining bread cubes to the pan.

6. In a bowl, whisk eggs, cinnamon, ginger, nutmeg, and cloves until very combined.

7. Add sugars and mix well.

8. Add cream, half and half, and maple syrup. Mix until combined.

9. Slowly pour the mixture over the bread, starting at the corners and working your way around towards the middle.

10. Push down on the whole mixture, making sure it's all saturated.

11. Press down with your hands to make sure all of the bread is covered

12. Let it sit for at least 30 minutes.

13. Bake at 350 for approximately 45 minutes - 1 hour or until it starts puffing and sizzling.

14. The pudding is ready when a knife comes out clean when placed in the center.

15. Cut finished bread pudding into big square pieces.

16. Top with melted caramel sauce. Enjoy!