Salted Caramel Pumpkin Bread Pudding

This past weekend I was in Chicago for BlogHer Food.  I will do a recap post later, but I had a really good time.  I had never visited Chicago before, so it was nice to go touring with my husband when I wasn’t in the conference.  I have been exhausted this week though and still haven’t caught up on the sleep I missed while we were in Chicago.  First of all I don’t know if it is the same for you, but I never sleep as well if I am not in my own bed.  The hotel bed was very nice and was comfortable, but it wasn’t my bed, so I didn’t sleep as well.
Also we completely forgot that there was a time change.  It wasn’t a big time change, Chicago is one hour behind us here in Pennsylvania.  However, my body was still getting used to the hour time change from daylight savings time the week before.
When we were deciding what we wanted to do in Chicago, we thought it would be great to go see a Second City show.  The only thing was that I had a cocktail party until 9:00 p.m., so we wouldn’t be able to miss the 8:00 p.m. show.  We talked about it and decided to get tickets for the 11:00 p.m. show.  This is when we normally go to bed, so I knew it would be late for us, but I figured we would be able to handle it.  Boy was I wrong, I just cannot stay up that late anymore.  The show was at 11:00 p.m. central time, so 12:00 a.m. eastern time.  The show was over at 12:30 a.m. and after the half hour cab ride back to the hotel we didn’t get to sleep until 1:30 a.m. central time or 2:30 a.m. eastern time.  I then had to get up bright and early for the conference the next day.
Needless to say I couldn’t wait to relax and sleep this weekend.  Since we tried to sleep in,  I made a breakfast that was ready for the morning.  A few weeks ago I made a Salted Caramel Pumpkin Bread Pudding that would be perfect for breakfast and will give me some sugar to perk me up too!
This Salted Caramel Pumpkin Bread Pudding is a delicious pumpkin bread pudding with a layer of salted caramel in the middle and on top.  This would be perfect for breakfast or dessert on Thanksgiving day and is also great for breakfast or dessert anytime.
If you love bread pudding you will definitely love this pumpkin flavored version.  It tastes really good with the salted caramel sauce on top and in the middle.  My family loved this and I’m sure your family will enjoy it as well!



Salted Caramel Pumpkin Bread Pudding


  • 6 cups cubed bread (I used a round loaf of bread)
  • 2 cups milk (I used soy milk)
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups pure pumpkin puree
  • 1/2 cup caramel ice cream sauce
  • 1 teaspoon sea salt


  1. Preheat the oven to 350 degrees.
  2. In a medium sized bowl whisk together the milk, eggs, sugar, and vanilla until combined.
  3. Then add the pumpkin into the milk and egg mixture.
  4. Place the bread crumbs in a large bowl and pour the milk and pumpkin mixture on top of the bread. Fold the ingredients together making sure to moisten all of the bread. Allow the bread mixture to stand for 10 minutes.
  5. Meanwhile, mix the caramel ice cream sauce and sea salt together until combined.
  6. Pour half of the bread mixture into a greased 8x8 baking dish. Press the bread to form an even layer. Spread half of the salted caramel sauce on top of the bread layer. Then pour the other half of the bread mixture on top of the salted caramel sauce and press into an even layer. Spread the remaining salted caramel sauce on top.
  7. Bake for 45-50 minutes or until the bread pudding is set. Let the pudding cool for at least 20 minutes before serving. If it will not be served right away, refrigerate until ready to serve. It can then be served cold or heated up. If desired, serve with additional salted caramel sauce on top.
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  1. Hmm! caramel and pumpkin, sounds like an interesting combo.