The Ultimate Gourmet Pumpkin Bread Pudding

Are you ready to create a truly show-stopping, restaurant-quality dessert that will be the absolute grand finale of your Thanksgiving or Christmas feast? A dessert so luxurious, so comforting, and so deeply infused with the cozy flavors of the season that your guests will be talking about it for years to come? This is not just a recipe; it’s a project in deliciousness. Welcome to the ultimate guide to Gourmet Pumpkin Bread Pudding, served with a warm, Spicy Caramel Apple Sauce and a cool, silky Vanilla Bean Crème Anglaise.

This is a true labor of love, a magnificent dessert with three incredible, from-scratch components that come together in a perfect symphony of flavor and texture. We start by baking a moist and fragrant pumpkin bread from scratch, then transform it into a rich, baked pumpkin custard. This masterpiece is then served with two homemade sauces. While it’s a special occasion project, we’ll show you how a simple make-ahead plan can turn this impressive dessert into a completely stress-free grand finale.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate Holiday Showstopper

What makes this Pumpkin Bread Pudding the absolute ultimate holiday dessert is its incredible, multi-layered, and sophisticated flavor profile. This is comfort food elevated to the level of fine dining. The recipe guides you through three distinct culinary techniques: making a classic quick bread, a rich baked custard, a silky stirred custard (crème anglaise), and a complex caramel sauce. Each component is delicious on its own, but together, they create an unforgettable dessert experience that is the perfect, celebratory end to a special meal.

Metric	Time / Level
Total Time	4-5 hours (plus overnight chilling for sauces)
Active Prep Time	1.5 hours
Difficulty Level	Advanced
Servings	12

Your Make-Ahead Game Plan for a Stress-Free Holiday

The secret to this seemingly complex dessert is to make it in stages.

• Up to 3 Days Ahead: Make the Spicy Caramel Apple Sauce and the Vanilla Bean Crème Anglaise. Let them cool completely and store them in airtight containers in the refrigerator.
• Up to 2 Days Ahead: Bake the Pumpkin Bread. Let it cool completely, then wrap it tightly and store it at room temperature.
• Up to 1 Day Ahead: Toast the pumpkin bread cubes and assemble and bake the Pumpkin Bread Pudding. Let it cool, then cover and store it in the refrigerator.
• On Serving Day: Gently reheat the bread pudding, warm the caramel sauce, and assemble your beautiful dessert plates!

The Essential Ingredients for This Gourmet Dessert

This recipe is built from three perfect, from-scratch components.

• The Homemade Pumpkin Bread: A beautifully moist and tender, warmly spiced quick bread made with pure pumpkin purée, a classic fall spice blend (allspice, cinnamon, nutmeg, cloves), and a combination of butter and oil for a perfect crumb.
• The Pumpkin Bread Pudding:
  • The Custard: A rich, classic baked custard made from heavy cream, whole milk, egg yolks, and a splash of bourbon for a warm, sophisticated flavor. Using a real vanilla bean adds an incredible, authentic flavor.
• The Two Sauces:
  • Vanilla Bean Crème Anglaise: A classic, silky, and pourable stirred custard sauce, made with half-and-half, egg yolks, sugar, and a real vanilla bean. It provides a cool, creamy, and elegant contrast.
  • Spicy Caramel Apple Sauce: A complex and aromatic caramel sauce. The cream is first infused with apple juice, star anise, ginger, cloves, and cinnamon sticks. This spiced cream is then whisked into a deep amber caramel and finished with a splash of apple schnapps.

Step-by-Step to a Show-Stopping Dessert

Let’s break this incredible project down into simple, manageable parts.

Part 1: The Homemade Pumpkin Bread

Step 1: Preheat your oven to 350°F (175°C). Generously butter and flour a 9-inch loaf pan.

Step 2: In a small bowl, whisk together the 1 3/4 cups of all-purpose flour, the salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the 4 tablespoons of softened butter, the 1 1/2 cups of sugar, and the 1/4 cup of vegetable oil at high speed for about 1 minute, until light and fluffy.

Step 4: Add the pumpkin purée and mix to combine. Then, add the 2 large eggs, one at a time, mixing until just incorporated.

Step 5: With the mixer on low speed, slowly add the flour mixture and the 2/3 cup of water in alternating additions, beginning and ending with the flour. Mix only until the batter is just combined.

Step 6: Spread the batter into the prepared pan and bake for 60 to 75 minutes, until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Part 2: The Spicy Caramel Apple Sauce

Step 1: Combine the 1 cup of heavy cream, the 1/2 cup of apple juice, the star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan. Bring the mixture to a simmer, then remove it from the heat and let the spices steep and infuse the cream for at least 20 minutes.

Step 2: Strain the infused cream mixture into a clean, small saucepan and place it back over very low heat to keep it warm while you make the caramel.

Step 3: In a medium saucepan, combine the 1 1/2 cups of granulated sugar, the 1/2 cup of water, and the 1 tablespoon of apple cider vinegar over high heat. Cook the mixture, swirling the pan occasionally but not stirring, until it turns a deep amber color, which will take about 8 minutes.

Step 4: Carefully and slowly whisk the warm cream mixture into the hot caramel a little at a time. The mixture will bubble up vigorously. Continue whisking until the sauce is smooth. Add the 1 tablespoon of apple schnapps and cook for 30 seconds longer. Transfer the sauce to a bowl to cool.

Part 3: The Vanilla Bean Crème Anglaise

Step 1: In a medium saucepan, bring the 2 cups of half-and-half and the vanilla bean and its scraped seeds to a simmer.

Step 2: While the half-and-half is heating, whisk together the 5 large egg yolks and the 1/3 cup of sugar in a medium bowl until the mixture is pale and has formed a “ribbon” when the whisk is lifted.

Step 3: Slowly and gradually, while whisking the eggs constantly, pour the hot half-and-half mixture into the yolks. This is called tempering.

Step 4: Return the entire mixture to the pot and cook over medium heat, stirring constantly with a wooden spoon, until the custard has thickened enough to coat the back of the spoon (if you draw a line with your finger, it should hold its shape).

Step 5: Immediately strain the custard into a clean bowl that has been set over an ice bath. Stir the custard until it is chilled. Cover and refrigerate for at least 1 hour.

Part 4: Assembling and Baking the Pumpkin Bread Pudding

Step 1: Once your pumpkin bread is completely cool, cut it into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325°F oven for about 20 minutes, turning once, until they are lightly toasted and dry. Let them cool.

Step 2: Preheat your oven to 325°F (165°C). In a small saucepan, bring the 2 cups of heavy cream, the 1 cup of whole milk, and the vanilla bean and its seeds to a simmer.

Step 3: In a large bowl, whisk together the 6 large egg yolks, the 1/2 cup of sugar, the 3 tablespoons of maple syrup, and the 1 cup of pumpkin purée.

Step 4: Slowly whisk the hot cream mixture into the yolk mixture to temper it. Remove the vanilla pod, and then whisk in the 2 tablespoons of bourbon. Strain this custard into a clean bowl.

Step 5: Scatter the toasted pumpkin bread cubes in a buttered 9×13-inch glass baking dish. Pour the custard over the bread, pressing down gently to make sure all the bread is submerged. Let this sit for 15 minutes for the bread to soak.

Step 6: Place the pan in a larger roasting pan and create a water bath by pouring hot tap water into the roasting pan until it comes halfway up the sides of the glass dish.

Step 7: Bake for about 1 hour, until the sides are slightly puffed and the center jiggles slightly. Remove the pudding from the oven and the water bath and let it cool on a baking rack for at least 30 minutes before serving.

To serve, spoon some of the cool Vanilla Bean Crème Anglaise into a shallow bowl, top it with a warm scoop of the bread pudding, drizzle generously with the Spicy Caramel Apple Sauce, and finish with a dollop of freshly whipped cream.

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Storage and Make-Ahead Tips

• The Sauces: Both the caramel and the crème anglaise can be made up to 3 days ahead and stored, covered, in the refrigerator.
• The Pumpkin Bread: The bread can be baked, cooled, and wrapped tightly up to 2 days ahead. The cubes can be toasted a day ahead.
• The Bread Pudding: The baked bread pudding can be made a day ahead, cooled, and stored, covered, in the refrigerator. Reheat it, covered with foil, in a 325°F oven for 20-30 minutes until warm.

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Enjoy The Ultimate Holiday Dessert!

You’ve just created a truly special, multi-layered dessert that is the very definition of a showstopper. This gourmet Pumpkin Bread Pudding is a perfect harmony of warm spices, creamy custards, and rich caramel that is guaranteed to be the most memorable finale to any holiday feast. It’s a rewarding project that is well worth the effort for a truly spectacular result.

We hope you and your loved ones enjoy every last, luxurious bite!

If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for special occasions!

Frequently Asked Questions (FAQs)