Pumpkin Bread Pudding with Caramel Sauce is my all time favorite Christmas Dessert. I first started making it a few years ago when I found the recipe in Bon Appetit. I adore a good bread pudding and almost always have it out at a restaurant as long as there are NO raisins! I think this pumpkin bread pudding was the first bread pudding I ever made. They really are so simple and can feed a crowd. I decided I wanted to challenge myself to lighten up this dearly loved dish and make it a little healthier. I was on cloud nine with the results.
It’s funny, bread pudding was not something I grew up eating. I surprisingly cannot even remember the first time I had it. I know, quite uncommon for me. I usually can tell you everything I ate and something as momentous as my first bite of bread pudding should have been quite memorable. It put me on a quest to find the perfect bread and perfect custard to create the ultimate bread pudding. I just don’t understand how I could forget such a life changing moment!
If I am going to make bread pudding then I want Brioche bread. Brioche is a French bread with a high fat content from eggs and butter. I know I said I was lightning up the recipe and I still want to use fattening bread. YES, YES, YES! It must be Brioche. You will get a fantastic texture and the extra richness in the bread means you can lower the fat content in the custard and skip half and half or heavy cream. If I am absolutely in a pickle and have to make bread pudding without brioche then I will use Challah. If I cannot get either, I don’t make it! It is just not worth it. We all have to have a line we will not cross. This is mine.
Since I had made my stand with the bread, I had to lighten the custard. So I went to my new “old standby” So Delicious Coconut Milk Creamer. Have I said how much I love this stuff? I do, I do. It provides a great texture and richness without the calories and fat. It is a miracle worker in this bread pudding. Sure I’ve tried bread pudding with 2% milk that I have seen in a lot of light recipes but it just doesn’t do it for me. The texture and richness are all wrong. I want it to be right and with So Delicious Coconut Milk Creamer it is. The Bread Pudding Angels are singing “Hallelujah!” You will love this dessert. One bite and you will be hooked! Try if out on your family for Christmas and it will become a tradition in no time.
Pumpkin Bread Pudding (serves 18)
Adapted from Bon Appetit Pumpkin Bread Pudding with Caramel Sauce
2 cups So Delicious Coconut Milk Creamer
1 (15 oz) can pumpkin puree
1/2 cup packed light brown sugar
1/4 cup domino light sugar/stevia mix*
2 large eggs
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. ground all-spice
2 tsp. vanilla extract
10 cups cubed brioche bread (1/2 inch cubes)
*If you want to skip the artificial sweetener, then use 1 cup packed brown sugar
2/3 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup So Delicious Coconut Milk Creamer
- Preheat oven to 350°.
- In a large bowl, whisk together the coconut creamer, pumpkin puree, brown sugar, Domino light, eggs, spices and vanilla extract.
- Gently stir in the bread cubes.
- Spray a 13 x 9 inch baking dish with cooking spray and pour in the bread pudding.
- Let stand for 15 minutes.
- Bake the bread pudding until a toothpick inserted into the middle comes out clean, about 40 minutes.
- For the caramel sauce: in a small saucepan over medium heat, whisk together the butter and sugar until the butter melts.
- Stir in the coconut creamer and continue to stir until sugar melts and the sauce becomes smooth, about 3 minutes.
- Serve bread pudding with warm caramel sauce.
Nutritional value per serving:
Calories 209 Fat 6 grams Carbs 37 grams Protein 4 grams