Pumpkin Bread Pudding with Sea Salt Caramel Sauce

For those of you looking for something a little less traditional for Thanksgiving, this dessert combines two favorites- pumpkin pie and bread pudding.  All prepared in one bowl, it can be thrown together in a snap.  With warm Sea Salt Caramel Sauce drizzled on top, this is one of my favorite comfort recipes.  And the leftovers the next day make for a great breakfast treat!

Pumpkin Bread Pudding with Sea Salt Caramel Sauce

Makes 12 servings


6 large eggs

1 cup heavy cream

1 cup milk

1 15 ounce can 100% pure pumpkin

1 cup dark brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon cloves

½ teaspoon salt

6 cups day-old french bread , cut into about 1 inch cubes

½ cup toasted pecans, chopped, (optional)

Sea Salt Caramel Sauce (see recipe below)


Preheat oven to 350 degrees.

Grease a 9X13 baking dish and set aside.

In a large bowl, whisk eggs until light and fluffy – about a minute.

Add the heavy cream, milk pumpkin, brown sugar, vanilla, cinnamon, nutmeg, cloves and salt.  Mix until all is well combined.

Add bread cubes and pecans and mix well.  Let sit for about 5 minutes to allow the bread to really soak up the wet mixture.

Transfer to the baking dish and bake for about 30-40 minutes until pudding is firm to the touch.  It should be moist but not runny or dry.

Remove from oven, and serve warm with drizzled Sea Salt Caramel Sauce on top.

Sea Salt Caramel Sauce

Makes a little over a cup of sauce


1 cup granulated sugar

1-2 tablespoons water

1 tablespoon corn syrup

4 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon sea salt

¼ teaspoon cinnamon

⅛ teaspoon cayenne pepper


In a clean, medium sized, heavy saucepan, off heat, add sugar and just enough water to make a “wet sand.” Dissolve completely and stir in the corn syrup.

On medium heat, cook sugar and bring to a low boil. Once it starts to boil, don’t stir anymore.  Instead swirl the pan every now and then.  It will take about 10- 15 minutes before sugar starts to caramelize and turn light brown.  However, once it starts, it will turn dark in a matter of seconds so you need to watch it closely, especially at the end so it doesn’t burn.

When the color of the sugar mixture is that of a penny, immediately remove from heat and add the butter.  Mixture will foam a bit.  Stir with a whisk or rubber spoon.  Add the heavy cream.  Then season with the sea salt, cinnamon and cayenne pepper.  Feel free to play with the amounts of spices to your taste.

Note: When cooking with sugar, wear long sleeves and be very careful.  Hot sugar is VERY hot and can cause a terrible burn.  Never taste out of the pot and keep children and pets at a far enough distance.

3 Responses to Pumpkin Bread Pudding with Sea Salt Caramel Sauce

  1. Ana says:

    OMG! I can hardly wait to surprise “hubby” with this recipe! He loves bread puddings and I’m so dying to try this. Thank you for sharing it with us and have a wonderful Thanksgiving! Ana from Oakville, Ontario.

  2. Kelli says:

    Thanks for this recipe! Made it today- it is delicious!

  3. Della says:

    My Mom made this for me because I am a pumpkin fanatic and I love bread pudding. OMG!!!!!! This is the most heavenly dessert I’ve ever had. I could live on this!! We didn’t make the sauce but to me this recipe doesn’t need it.
    One question please: How can I print out the recipes from your website? There are a few I would really like.

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