Pumpkin Bread Pudding with Homemade Caramel

I do hope that you are still as excited about pumpkin recipes as you were then the season started! I am even more excited because I have homemade pumpkin puree now.

Today, I will share an amazing bread pudding recipe with you that is made with KING’S HAWAIIAN ® Sweet Dinner Rolls, homemade pumpkin puree and topped with homemade caramel. Sounds wonderful, doesn’t it?!

We finally went to the pumpkin patch and picked out some nice looking pumpkins. First thing I did was make some pumpkin puree. I couldn’t wait to bake something with it.

We love having KING’S HAWAIIAN ® Dinner Rolls with our dinner and as a mini sandwich bread. Little man even grabs a roll as a snack (a little too often). This time, I did something fun and creative with the rolls. I used them to make bread pudding…an amazing bread pudding!

Oh, and to make this bread pudding even more delicious than what it already was, I made some caramel. This was a first time that I made homemade caramel. I got some help from Brown Eyed Baker and her recipe was very easy to follow.

It was so easy to make and turned out very tasty. I won’t be able to go back to store-bought again!

I’ve been looking for a new Thanksgiving desserts and now, I found it! It would be perfect for the holidays, delicious and hassle-free!

Pumpkin Bread Pudding with Homemade Caramel

Amazing bread pudding recipe with you that is made with KING’S HAWAIIAN ® Sweet Dinner Rolls, homemade pumpkin puree and topped with homemade caramel.

Print Rate

Course: Brunch, Dessert

Cuisine: American

Keyword: bread pudding, caramel, pumpkin

Ingredients

• Bread Pudding:
• 1 1/2 cups of whole milk
• 1/4 cup melted butter
• 2 eggs
• 1/2 cup of brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup of pumpkin puree
• 1 tsp vanilla
• 1 package of stale KING’S HAWAIIAN ® Dinner Rolls
• Homemade caramel:
• 1/2 cup of heavy cream
• 1 cup of white granulated sugar
• 6 tbs butter

Instructions

• Bread Pudding:
• Take the bread out of the package the day before, separate them and let them go stale for a day or day and a half.
• Cut the rolls into 4-6 pieces.
• In a mixing bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree and vanilla. Whisk until all ingredients evenly combined.
• Preheat the oven to 350 and grease an 8x8 baking dish.
• Spread the cut rolls in the baking dish, evenly and pour the egg mixture over the bread.
• Press the bread lightly, so that they are all covered and soaking up the mixture.
• Bake for 45-55 minutes, until the knife inserted in the center comes out clean.
• Caramel:
• ** Do not walk away. Keep an close eye on sugar**
• Preheat a heavy-bottom sauce pot over medium heat. Spread the sugar in the pot evenly.
• When the sugar begins to melt, start stirring with a wooden spoon. Keep stirring as the sugar melts and starts to turn brown.
• When the sugar reached deep brown color (350 degrees F), add the butter and stir constantly.
• When the butter is all melted, you will notice that it gets thicker and looks more like caramel. Take off the heat.
• Slowly, add heavy cream while stirring. When the mixture is all smooth, let it stand until cools and settles.
• Keep refrigerated in a jar.

Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

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