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.
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
- 1 1/2 cups whole milk
- 1/4 cup unsalted butter melteda
- 2 eggs
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 package of stale Hawaiian Dinner Rolls
- 1/2 cup heavy whipping cream
- 1 cup white granulated sugar
- 6 tbsp unsalted butter
- 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.
- ** 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.
Oh my goodness…I want this right now. 🙂 Thanks for sharing.
Kristen Duke says
I’m still LOVING all the pumpkin recipes! This sounds so tasty!
Krista @ joyfulhealthyeats says
Oooh… Yum! Love that you made this with Kings Hawaiian rolls and everything is better with pumpkin! But then you add the caramel sauce, you’re killing me girl! 🙂 Pinning. Great recipe!
:):) I’d be killing you if I put it on front of you!! I’m just mildly torturing you with pictures 😀
Krista @ joyfulhealthyeats says
haha.. you crack me up. Torture away! 🙂
I have been CRAVING bread pudding lately and this looks to die for, Lyuba!!
Thanks so much, Cathy!!
Nancy P.@thebittersideofsweet says
I love to eat bread pudding! This looks great with the pumpkin added to it!
Thank you, Nancy!!
Gloria // Simply Gloria says
I love how you made this creative dish…love pumpkin so much!! Love caramel, just as much. (I’ll have to head over to get her recipe for that!) (=
Thank you so much, Gina!