Pumpkin Bread Pudding with Caramel Sauce


Pumpkin Bread Pudding:

½ cup brown sugar
½ cup granulated sugar
2 tsp cinnamon
½ tsp ginger
Pinch of clove
Pinch of salt
5 eggs
2 yolks
1 cup heavy cream
1½ cups milk
15 ounces pumpkin
1 tsp vanilla
1 loaf French bread

Caramel Sauce:

3 cups sugar
9 oz butter, cubed
1 ½ cup heavy cream
3 tbsp vanilla
Pinch of salt
¾ cup water


To make the pumpkin bread pudding, mix all items except bread. Pour liquid mixture over bread. Bake at 350 for about 20 minutes, or until the center is set–not extremely jiggly.

To make the caramel sauce, bring sugar and water to a boil, cooking until amber in color. Remove from heat and add butter, then cream, and finally vanilla and salt.

Recipe by:

Chef Paul Smith