Pumpkin Bread Pudding with Caramel Sauce

As follows

  • 2 cups half & half
  • 1 15 ounce can pumpkin pie filling
  • 1 1/4 cup brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon vanilla extract
  • 8 cups cubed day-old bread
  • 1/2 cup golden raisins, optional
  • 1 jar your favorite caramel sauce*
  • powdered sugar, optional garnish


  1. In a large bowl whisk together half and half, pumpkin pie filling, brown sugar, eggs, cinnamon and vanilla extract until well combined. Fold in bread cubes and golden raisins. Let stand 20-30 minutes. Transfer mixture to an ovenproof baking dish.

  2. Preheat oven to 350° F. Bake bread pudding, uncovered, until test inserted into center comes out clean, about 40-50 minutes.

  3. Serve warm drizzled with caramel sauce and dusted with powdered sugar.

  4. *Our favorite caramel sauce is dulce de leche you can make at home: remove label from 1 can of sweetened condensed milk. Place unopened can in a heavy bottomed sauce pan and cover can completely with water, making sure top of can is at least 2 inches under water. Bring to a simmer and cook for 3 hours, making sure that can does not hard boil and that water level does not drop below top of can. Remove can from water and let cool. When you open the can—viola!—delicious caramel sauce.