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Pumpkin Bread Pudding with Bourbon Caramel Sauce

Pumpkin Bread Pudding with Bourbon Caramel Sauce




8 servings


5 minutes


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  • 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



  1. Preheat oven to 350°F with rack in middle of oven. Whisk together cream, pumpkin, milk, syrup, eggs, salt and spices in a bowl.
  2. 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.
  3. Sauce: 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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