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Pumpkin Bread Pudding with Caramel Sauce

From Chef Oonagh Williams of Royal Temptations Catering

bread pudding

Makes an 8x8 deep serving pan



  • 2 plain gluten-free bagels (about 8 oz. weight) cut into ½ inch squares (like tic-tac-toe)
  • 2 cups half and half or mix of half and half and milk
  • 1 x 15 or 16 oz can solid pack pumpkin – not pie filling
  • 2/3 cup packed light brown sugar
  • 4 large eggs
  • 1 Tbsp. gluten-free pumpkin pie spice
  • 2 tsp. gluten-free vanilla extract
  • ½ cup  golden raisins
  • ½ cup chopped nuts


  • 1 cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter
  • ½ cup heavy or whipping cream


  1. Preheat oven to 350 degrees.
  2. Mix half and half, pumpkin, brown sugar, eggs, spices and vanilla together in a 10-12 cup bowl until blended.
  3. Stir in raisins and nuts.  Fold in bread cubes. I like to mix this together in a bowl, refrigerate overnight, stir and then turn into greased 8x8 pan.
  4. Bake in preheated 350 degree oven for about 40-60 minutes until bread is puffy and golden, does not ‘slosh’ around with excess milk mixture and a knife inserted in the center comes out clean.  Remove from oven, sprinkle with powdered sugar and serve warm with caramel sauce.


  1. Melt butter and brown sugar together in a non-stick pan over a medium heat.  Watch so that neither butter nor sugar burn. 
  2. Add cream and stir well until sugar has completely dissolved.  Serve in an oven-proof jug with the pudding.  The sauce will stiffen on cooling but can be reheated gently.  Sauce will keep in the refrigerator for about one week.

Note: There are lots of good caramel sauces in the shops, so you can save some time by purchasing a ready-made sauce.

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