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Pumpkin Bread Pudding With Boozy Apple Caramel Sauce

Pumpkin Bread Pudding With Boozy Apple Caramel Sauce is a perfect fall dessert. Rock your Halloween or Diwali party with it.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 serving


For the Boozy Apple Caramel Sauce

  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 Star anise
  • 1 inch ginger fresh , peeled and chopped
  • 2 cloves
  • 1 inch cinnamon sticks
  • 1/8 teaspoon nutmeg freshly grated
  • 1 1/2 cups sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 cup baileys cream irish

For the Pumpkin Bread Pudding

  • 4 cups bread cubed Old
  • 1 cups heavy cream
  • 1/2 cup milk
  • 1 vanilla bean
  • 4 eggs yolk large
  • 3 tbsps honey / Maple Syrup
  • 1/2 pumpkin puree


To make the sauce

  • In a sauce pan, add cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg and bring to a boil. Let it simmer for 2-3 minutes and remove from the heat and let steep for at least 20 minutes. Strain the mixture into a another saucepan and place back over very low heat while you make the caramel.
  • Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until it brown. This will take around 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking. Switch off the heat and add Baileys. Mix well and keep aside. The sauce can be made in advance and refrigerated. Stays well for about 2 hours. Reheat over low heat or microwave before serving.

For the bread pudding

  • Preheat the oven to 180 0 C. Butter a 8-inch glass baking dish.
  • Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, honey and pumpkin puree in a large bowl. Slowly add to the hot cream mixture until incorporated. Discard the vanilla bean and set aside to cool slightly.
  • Scatter the bread cubes in the baking dish. Pour the custard over the bread and let it sit down for 10-15 minutes so that the bread soaks up some of the custard.
  • Bake in a preheated oven for about 50-60 minutes till custard is set.
  • Serve warm with apple caramel sauce and indulge to your heart's content in this warm fall dessert.


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