Friday, October 7

Pumpkin Caramel Bread Pudding In A Jar / w Whipped Cream Cheese Topping

What is your favorite dessert?

Lately mine has been bread pudding. I often have old bread that needs to be used up and I always have cream and eggs. Walla dessert is served!

Actually I put a whole  lot more in my bread pudding than, eggs, cream and bread. Most of the time I do a White Chocolate Bread Pudding w/ A Caramel Sauce. My husband and I have been obsessed with it since one night over a year ago when we went to dinner at our favorite restaurant The Common Man. For as long as I can remember when we go there the ONLY dessert we have ordered was their Creme Brulee... and that's good... really really really good. But when we saw the addition this particular night of White Chocolate Bread Pudding doused in a caramel sauce, we knew we needed it!

And we have been hooked ever since. Here is the downside to this white chocolate bread pudding... it has over 1000 calories in ONE serving.

Gross right?

But it is oh soooooo gooooooooood.

For some fall flavor lets add in some pumpkin!


Probably not since I am pumpkin crazy! I never get sick of it!

And lets make it super cute by serving it in little canning jars! Now you can bake these individually in the canning jars OR just use the jars as a serving dish (this is what I did).

Pumpkin Bread Pudding
5 cups cubed stale bread
1 cup half and half
1 cup milk (I use 1 % use whatever you have on hand!)
3 eggs
2/3 cup brown sugar
2/3 cup maple syrup
1 15 oz can of pumpkin puree (not pie filling!)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp ground clove
1 can sweetened condensed milk
4 oz of cream cheese
1/2 cup whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla

In a large mixing bowl whisk eggs, sugar, syrup, and pumpkin together.

Then whisk in milk and half and half.

Add spices.

Then toss with bread cubes.

Pour into a large baking dish or individual dishes. Make sure all the bread has been coated and is soaking in the egg/cream mixture.

Bake at 350 for 45-55 minutes until center is set. If you are using smaller dishes for individual servings, bake for 25 minutes.

For your caramel sauce:

This is the easiest way you'll ever make it....
Take a can of sweetened condensed milk remove paper label.
Add to a pot of boiling water DO NOT OPEN CAN. DO NOT LET WATER RUN OUT.
Boil for 2-3 hours ( I know it is a long time but set it and forget it!)

Let the can cool enough to handle then crack that baby open and you have perfect thick rich caramel!

For your Whipped Cream Cheese Topping:

In an electric mixer cream your cream cheese. Add in your powdered sugar and mix until it is combined.  Remove from mixer and set aside.

Take your whipping cream and whip on high speed until soft peeks form. Mix in your vanilla. Then fold in your cream cheese. Mix until everything is smooth.

When serving pour caramel over the pudding and top with the cream cheese topping.

Eat it in  little cutesie servings OR a big bowl with a  ridiculous amount of caramel sauce and cream!

Either way.....

Enjoy =)

This recipe was linked at...


  1. how delicious does this look? wow! + the calories? eh, not the healthiest snack ever but some days are meant for splurging. =)

  2. Well the calorie content isn't as high on this pumpkin one! The white chocolate bread pudding is only to be made when we are having a splurge day! Then we need to run 10 miles afterwards haha.

  3. You actually just blew my mind with that caramel sauce diddy.
    It's all over my kitchen.
    My mind I mean.

  4. Attempted the caramel...needless to say, it is not 'set it and forget it'. It exploded, caused a fire, and the fire department had to come deal with it. Not sure how it worked for you or if you've actually used this recipe, but that little 'trick', was not so simple.

    1. So sorry to hear this happened to you. If you look around the internet there are dozens maybe even hundreds of bloggers and other recipe websites that have done this method with success. I have tried, it worked for me.