Pumpkin Bread Pudding with Bourbon Caramel Sauce

  • Beginner
  • 8 servings
  • 5 min
Baking Success Or Baking Mess


1 cup heavy cream
3/4 cup canned pumpkin
1/2 cup whole milk
1/2 cup Beehive® OR Crown® Golden Syrup
2 whole eggs
1 egg yolk
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon pure vanilla extract
5 cups cubed (1-inch) day old baguette bread
6 tablespoons unsalted butter
2 tablespoons butter
1/2 cup brown sugar
1/4 cup Beehive® OR Crown® Golden Syrup
1/4 cup heavy cream
2 tablespoons bourbon
1 teaspoon pure vanilla extract


Preheat oven to 350°F with rack in middle of oven. Whisk together cream, pumpkin, milk, syrup, eggs, salt and spices in a bowl.

Toss bread cubes with melted butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 40 to 45 minutes.


Melt butter in a small saucepan over medium heat. Stir in brown sugar and corn syrup until smooth. Bring to boil, stirring frequently; boil 1 minute. Remove from heat and stir in heavy cream, bourbon and vanilla. Serve warm with bread pudding.

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