There’s nothing like the warm scent of pumpkin, cinnamon, and caramel to make your kitchen feel like home. This Pumpkin Spice Bread Pudding with Caramel Drizzle is the ultimate comfort dessert, rich, custardy, and just indulgent enough.
And when it’s baked in the Whynter TSO-488GB Combi Steam Oven, the results are unbeatable. The steam convection technology keeps every bite moist inside while creating a beautifully golden top, no guesswork, no overbaking, just perfect fall flavor in every spoonful.
Why Steam Bake Is the Best Choice
The Whynter TSO-488GB Combi Steam Oven uses a combi steam + convection system to deliver exceptional baking results. Its Steam Bake function (sometimes called steam-injected baking) gives you the best of both worlds, gentle humidity to prevent the interior from drying out and dry heat to create a perfectly browned, crisp crust on top.
Ingredients
For the Bread Pudding:
- 6 cups day-old brioche or challah bread, cubed
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée
- ¾ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- Pinch of salt
- 2 tbsp butter, melted
For the Caramel Drizzle:
- ½ cup granulated sugar
- 2 tbsp water
- 2 tbsp butter
- ¼ cup heavy cream
- Pinch of sea salt
Directions
- Prep the Bread
Lightly toast the cubed bread in your TSO-488GB (or any oven) at 300°F until just dry. This helps it absorb custard better without disintegrating. - Make Custard
Whisk together milk, cream, pumpkin purée, brown sugar, eggs, vanilla, spices, and salt until smooth. - Combine & Soak
Toss in the toasted bread, making sure all pieces are coated. Let it sit 15–20 minutes so the custard is well absorbed. - Bake via Steam Bake Mode
- Grease a 9×9 baking dish with butter.
- Pour soaked bread mixture into the dish.
- Set your Whynter Combi Oven to Steam Bake mode (steam + convection).
- Bake at 325°F for 40–45 minutes, until the custard is just set and top is lightly golden and crisped.
- If needed, reduce humidity in last few minutes (or switch to dry convection) to encourage browning.
- Make the Caramel Drizzle
- In a small saucepan, combine sugar and water over medium heat until it turns amber.
- Off heat, stir in butter, then slowly whisk in cream and salt until smooth.
- Serve
Let the pudding rest 10 minutes before scooping. Drizzle with warm caramel and serve. Add whipped cream or a scoop of ice cream if desired.
Whynter Tip
Steam-assisted baking in the TSO-488GB ensures your bread pudding stays luxuriously moist without overcooking the custard, the kind of precision a traditional oven just can’t match.
