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 the right amount of indulgent.
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.
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:
Spread cubed bread on a baking sheet and lightly toast in the Whynter TSO-488GB at 300°F for 8–10 minutes, until just dry. - Mix the Custard:
In a large bowl, whisk together milk, cream, pumpkin purée, brown sugar, eggs, vanilla, spices, and salt. - Combine and Soak:
Add toasted bread cubes to the mixture, toss gently, and let soak for 15–20 minutes. - Bake:
Grease a 9×9-inch baking dish with butter and pour in the soaked bread.- Set your Whynter Combi Steam Oven to Convection Bake + Steam, 325°F for 40–45 minutes, or until the custard is set and the top is golden.
- Make the Caramel Drizzle:
In a small saucepan, heat sugar and water over medium heat until amber in color. Stir in butter, then slowly add cream and salt. Whisk until smooth. - Serve:
Let the bread pudding rest 10 minutes before slicing. Drizzle warm caramel sauce over each serving.
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.
