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Pumpkin Bread Pudding With Caramel Sauce

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“NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good.”
1hr 40mins
1 11x7 pan

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray 11x7 baking dish with cooking spray.
  3. Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
  4. Fold in bread cubes, raisins & pecans.
  5. Pour into baking dish, let stand for 15 minutes.
  6. Bake until tester inserted in middle comes out clean, 35-40 minutes.
  7. Caramel sauce:
  8. Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
  9. Whipped cream:
  10. Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.

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