Pumpkin Bread Pudding With Spicy Caramel Apple Sauce And Vanilla Bean Creme Anglaise Recipe

This decadent Pumpkin Bread Pudding is made with toasted homemade pumpkin bread, heavy cream, pure pumpkin puree, maple syrup, bourbon, and warm spices. The result is a warm, custardy dessert that is incredibly rich and perfectly spiced, with a velvety texture. This recipe is perfect for a special Thanksgiving or Christmas dessert and makes enough for 8 servings.

Pumpkin Bread Pudding Ingredients

For the Pumpkin Bread Pudding:

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped
• 6 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons pure maple syrup
• 1 cup pure canned pumpkin puree
• 2 tablespoons bourbon
• Cubes from 1 loaf of Pumpkin Bread, toasted (recipe below)
• Vanilla Bean Creme Anglaise (recipe below)
• Spicy Caramel Apple Sauce (recipe below)
• Freshly whipped cream, for serving

For the Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/4 cup vegetable oil
• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

For the Vanilla Bean Creme Anglaise:

• 2 cups half-and-half
• 1/2 vanilla bean, seeds scraped
• 5 large egg yolks
• 1/3 cup pure cane sugar

For the Spicy Caramel Apple Sauce:

• 1 cup heavy cream
• 1/2 cup apple juice
• 1 star anise
• 1-inch piece fresh ginger, peeled and chopped
• 4 whole cloves
• 2 cinnamon sticks
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 tablespoon apple cider vinegar
• 1 tablespoon apple schnapps

How To Make Pumpkin Bread Pudding

First, Make the Pumpkin Bread:

1. Prepare the pan and dry ingredients: Preheat your oven to 350°F (175°C). Butter a 9-inch loaf pan. In a small bowl, whisk together the flour, salt, baking soda, baking powder, and all the spices.
2. Mix the wet ingredients: In a standing mixer, beat the butter, sugar, and oil until light and fluffy. Add the pumpkin puree and mix. Then, add the eggs one at a time.
3. Combine and bake: On low speed, add the flour mixture and water to the wet ingredients, mixing until just combined. Spread the batter in the prepared loaf pan. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and toast the cubes: Let the bread cool for 10 minutes before removing it from the pan. Once completely cool, cut it into 1/2-inch cubes. Spread the cubes on a baking sheet and toast at 325°F (163°C) for about 20 minutes until lightly golden.

Next, Make the Sauces:

1. Prepare the Creme Anglaise: Bring the half-and-half and vanilla to a simmer in a saucepan. In a separate bowl, whisk the egg yolks and sugar until pale. Slowly whisk the hot half-and-half into the yolks. Return the mixture to the pot and cook over medium heat, stirring constantly, until it coats the back of a spoon. Strain into a bowl set over an ice bath to chill. Refrigerate for at least 1 hour.
2. Prepare the Spicy Caramel Apple Sauce: Simmer the cream, apple juice, and spices together. Let this steep for 20 minutes, then strain and keep warm. In a separate saucepan, cook the sugar, water, and vinegar over high heat without stirring until it turns a deep amber color. Slowly whisk in the warm spiced cream, then add the apple schnapps.

Finally, Assemble and Bake the Bread Pudding:

1. Preheat and prepare the custard: Preheat the oven to 325°F (163°C). In a small saucepan, bring the cream, milk, and vanilla bean to a simmer.
2. Mix the custard base: In a large bowl, whisk together the egg yolks, sugar, maple syrup, and pumpkin puree. Slowly whisk the hot cream mixture into the egg yolk mixture. Remove the vanilla pod and whisk in the bourbon. Strain the custard.
3. Assemble the bread pudding: Scatter the toasted pumpkin bread cubes in a buttered 9×13-inch baking dish. Pour the custard over the bread, pressing down to submerge it. Let it sit for 15 minutes.
4. Bake in a water bath: Place the baking dish inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the baking dish. Bake for about 1 hour, until the center jiggles slightly.
5. Cool and serve: Remove the dish from the water bath and let it cool for at least 30 minutes. Serve warm, topped with the Vanilla Bean Creme Anglaise, Spicy Caramel Apple Sauce, and whipped cream.

Recipe Tips

• Toast the Bread Cubes: Don’t skip toasting the pumpkin bread. This dries it out slightly, allowing it to soak up the rich custard without becoming overly soggy, which gives the final pudding a better texture.
• Don’t Skip the Water Bath: A water bath (or bain-marie) is a pan of hot water that surrounds your baking dish in the oven. It ensures the custard cooks gently and evenly, preventing it from curdling or becoming rubbery.
• Strain for a Silky Texture: The recipe calls for straining the custard for the bread pudding and the creme anglaise. This is a crucial step to remove any small bits of cooked egg or vanilla pod, guaranteeing a perfectly smooth and velvety result.
• Be Patient with the Caramel: When making the caramel sauce, resist the urge to stir the sugar and water mixture. Let it cook undisturbed until it reaches a deep amber color. Stirring can cause the sugar to crystallize.

What To Serve Pumpkin Bread Pudding

This dessert is a complete package with its included Vanilla Bean Creme Anglaise and Spicy Caramel Apple Sauce. A dollop of freshly whipped cream is the perfect finishing touch. To complement the rich, spicy flavors, serve it with a strong cup of black coffee, a cozy pumpkin spice latte, or even a small glass of bourbon or spiced rum on the side.

How To Store Pumpkin Bread Pudding Leftovers

• Refrigerate: Store leftover bread pudding and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat the bread pudding in the microwave or in a 300°F (150°C) oven until warmed through.
• Freeze: You can freeze the baked bread pudding. Wrap it tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw it overnight in the refrigerator before reheating. The sauces can also be frozen separately.

Pumpkin Bread Pudding Nutrition Facts

• Calories: 680 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 310mg
• Sodium: 350mg
• Total Carbohydrate: 76g
• Dietary Fiber: 4g
• Sugars: 55g
• Protein: 10g

Frequently Asked Questions

• This recipe seems complex. Can I simplify it? Absolutely. To save time, you can use a store-bought loaf of pumpkin bread or brioche. You could also choose to make only one of the sauces—the Spicy Caramel Apple Sauce adds a wonderful warmth, while the Creme Anglaise provides classic creamy richness.
• Can I make this bread pudding ahead of time? Yes, this is a great make-ahead dessert. You can bake the bread pudding one day in advance, let it cool, and store it covered in the refrigerator. Reheat the entire dish in a 325°F oven until warm before serving. The sauces can also be made up to two days ahead.
• What kind of bread can I use if I don’t make the pumpkin bread? If you’re not making the pumpkin bread from scratch, a rich, sturdy bread like challah or brioche would be an excellent substitute. Cut it into cubes and toast it just as you would with the homemade bread.
• Why did my custard turn out lumpy? A lumpy or curdled custard is usually a result of the eggs cooking too quickly. To prevent this, make sure you add the hot cream mixture to the egg yolks very slowly while whisking constantly. This process, called tempering, gently raises the temperature of the eggs so they don’t scramble.

Try More Recipes:

• Pumpkin Icebox Cake Recipe
• Pumpkin Cheesecake Bars Recipe
• Sweet Potato Pie Recipe