Do Try This At Home: Pumpkin Bread Pudding with Warm Caramel Sauce


A few of you asked for the Pumpkin Bread Pudding recipe about which I posted yesterday. Since I wasn’t entirely thrilled with the pumpkin bread on its own, and I was most assuredly dissatisfied with the sweetened condensed milk (the base for the caramel sauce) on its own, I hadn’t intended to post the recipe.

But you know what they say about the sum of individual parts. . . despite the haphazard way the dish came together, it ended up being a winner, so I’ll try to reconstruct the recipe here.  It was a huge hit and would make a spectacular New Year’s Eve dessert served in wine or martini glasses.

[BIG caveat:  I didn't take notes while making this, so you may have to play with proportions a bit, particularly with the caramel sauce. Results may vary.]

Pumpkin Bread Pudding with Warm Caramel Sauce (GF option)


With pumpkin in both the bread and the “custard” in which it bakes, this pudding is definitely rich in pumpkin.  Lightly spiced, this moist bread pudding is highlighted with a rum-infused caramel sauce. 

For the Bread Pudding:

1 pre-baked pumpkin quick bread, such as the one in Simple Treats or this or this  (for GF) or this (not vegan) or this (I didn’t add raisins or nuts to mine, however)

1/4 cup (60 ml.) old-fashioned rolled oats (not quick or instant)

2  cups (480 ml.) vanilla rice , soy or almond milk

1/2 cup (120 ml.) packed pumpkin purée (not pie filling)

1 tsp. (5 ml.) pure vanilla extract

1/2 cup (120 ml.) agave nectar, light or dark

1 Tbsp. (15 ml.) organic cornstarch or arrowroot powder

1/8 tsp. fine sea salt

For the Caramel Sauce:

1 recipe of condensed milk (I used agave instead of sugar and almond milk instead of soy)**

about 1/4 cup brown rice syrup

about 1/4 cup coconut oil

2-4 Tbsp. (30-60 ml.) rum, if desired

pinch fine sea salt

Preheat oven to 350 F (180 C).  Lightly grease a nonreactive (glass or ceramic) 9-inch (22.5 cm.) square pan or soufflé dish.

Slice the bread into thick slices, about 2 inches (5 cm.) thick.  Place on a cookie sheet and bake for about 10 minutes on each side to dry out the bread somewhat (alternately, if you’ve already got stale bread–great!).  Cool the bread and break it into bite-sized chunks; place in a large bowl.

In a blender, grind the oats until they are the consistency of a coarse meal.  Add the remaining ingredients and blend until smooth.  Pour the mixture over the bread in the bowl, pushing the bread down with the back of a spoon so that all pieces are submerged.  Allow to sit 20-30 minutes, pressing the bread back down occasionally, until the bread is completely soaked through (there may still be liquid left in the bottom of the bowl; this is fine).

When the bread is all soaked, spoon the mixture into the prepared pan, and smooth the top as best you can.  

Bake in preheated oven 40-50 minutes, until puffed and browned on top and a knife inserted in the centre comes out wet but clean.  Allow to cool at least 10 minutes before serving.  Serve warm with caramel sauce, at room temperature, or cold.  Makes 8-12 servings. 

Caramel Sauce:

Follow directions for sweetened condensed milk, cooking until the milk is reduced to 1 cup.  Add remaining ingredients and heat over medium-low heat until the mixture starts to bubble; then continue to cook for another 5-10 minutes until the sauce is thick and has darkened.  To test if it’s ready, pour about a teaspoon of the sauce into a small, chilled bowl.  If it thickens to the desired consistency, it’s ready; if it’s still too thin, cook and stir another 5-10 minutes.  Pour over warm pumpkin bread pudding.

**Note: I used the condensed milk as the base for caramel sauce because I’d already made it for another purpose, and wasn’t happy with the result for that recipe. . . so decided to turn it into caramel sauce.  Of course, you could just use ready-made sauce, or any other recipe for caramel sauce if you prefer. [UPDATE, November 2011: it appears that the original recipe I linked to is no longer available, so I've linked to a recent recipe I found on the internet. Worth a try!].

Last year at this timeEncomium to the Soap Star Bloggers

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  1. THANK YOU THANK YOU THANK YOU!!! I just made Pumpkin Bread today so in the next couple says this will be in my tummy =)

  2. YAY!! Thank you! I think I’m heading over to Shelby’s because a little bird told me she was going to make this today! :)

  3. SCORE on sharing the recipe!! I luv ya, Ricki :-D

  4. YAY! I can’t WAIT to make this one! I LOVE pumpkin and pumpkin bread!!!

  5. this looks so lovely and tasty. We have a big project at work to complete this Sunday night and this is just the thing to bring to keep everyone happies.

  6. wow, something that looks that good? should be illegal! not to serve it to me, that is :) delightful!

  7. So glad you posted this as it looks scrumptious – especially with the carmel sauce

  8. Looks delicious…

  9. Yum….pumpkin bread pudding alone sounds fabulous :)

  10. it would be 125% ideal if someone would whip up this delight for me, like, right now.

  11. Another droolworthy photo! I won’t deny fighting temptation to lick that caramel sauce off the screen. ;)

  12. thank you, Ricki! squeeeeeeeeeeeeee!

  13. I’m keeping our non-fruit dessert-eating down to 1 recipe per week right now, and this week’s is Karina’s vegan chocolate tort, but this looks fabulous, Ricki! So tempting. :D

  14. This sounds delicious. I never get sick of new pumpkin recipes.

  15. Great looking dish! I’ve been searching for a condensed milk recipe with soy milk that doesn’t just use cornstarch to get the same consistency. I have to make some and give it a try in other recipes. I bet it tastes great made with almond milk!

  16. Looks great. I can’t wait to try it. Did you consider using Coconut milk instead the condensed milk?

  17. Mm, that photo has me drooling!

  18. licking my lips

  19. I would eat this any time of day!

  20. Thanks for posting this! What a great way to use some of the pumpkin puree I have in the freezer.

    Best wishes for the New Year Ricki!

  21. I think I gained 5 pounds from the photo. Wow!

  22. I can’t wait to be back in my own home (and kitchen) so I can try this! Beautiful, and I’m sure, delicious!

  23. Ooo yummy yummy! I’m sure I would love this. I had no idea you could make condensed soymilk (though I guess that makes sense).

  24. This looks delicious. I love bread pudding and can’t wait to try it!

  25. Hi Ricki,

    I very much enjoyed spending a long time browsing through your wonderful blog. i do have a question, where do you suggest I can purchase all the different types of flour and grain you add in your recipes? I live in Brooklyn, NY and there is a limit to wholesome resources.
    Thank you and best,

  26. This looks delicious! I loooove pumpkin things. The recipe for the sweetened condensed milk seems to have vanished off Silk’s website, sadly (I did search). Do you by chance still have it anywhere? Thank you in advance for any help!

  27. I signed up for your blog! My attention caught by….eating clean and DOGS. My adventure guy and I are out a month into eating clean. Currently we’ve stepped away from dairy and are eating more strange vegetables than we ever thought existed. I LOVE agave and stevia, coconut milk, and almond milk. We’re having a blast and the blood sugar gale force swings have disappeared already. Your recipes can only be helpful to us. Please check out my shedding chronicle at with Confessions of a Startled Fat Woman

  28. hey, the link does work any more for the condensed milk? Can you let me know how to do it without the link? thanks! Ari


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