Carrabba’s Pumpkin Bread Pudding Recipe

Intro

And in case you ever visited the Italian Grill at Carrabba’s around the fall season, you must have noticed that fat, golden, caramel-dolloped dessert that immediately warms you up inside all peachy-like – I mean, I am talking about their Carrabba’s Pumpkin Bread Pudding Recipe. It is creamy, puddy, slightly spicy, and all-addictive.

There is that distinctly autumn smell in this dessert, cinnamon, nutmeg, vanilla, and pumpkin all enveloped in the warmth of freshly baked bread. It is a warm sweater, but in the form of a dessert.

The first time I had the pumpkin bread pudding at Carrabba’s, I stopped halfway when eating. You understand that you see the time when your brain thinks, only wait, what is this magical thing? 

It is fat and still light, sweet and not too sweet, and that caramel sauce dripping down the sides? Pure luxury. I realized that I needed to make it at once in my kitchen, and after a couple of tries (and a few most satisfied taste-testers), I got it.

Then pick up your whisk, a spoonful stalwart, and get your teeth into the comforting, heart-warming world of the Carrabba’s Pumpkin Bread Pudding Recipe.

What is the Pumpkin Bread Pudding of Carrabba’s?

Simply put, this dessert is a creamy baked pudding prepared using day-old bread that is dipped in sweet pumpkin-spiced custard, then baked to a golden color, and warm caramel sauce is served with this dessert.

But it’s more than that. It is a masterpiece of textures – envisage, pudding-like centers, a little crisp edge, and the taste of rich and silky custard with each bite.

The balance in the version of pumpkin bread pudding served by Carrabba is not sickly-sweet, heavy, or full of flavor. The custard base is made of pumpkin purée, brown sugar, eggs, and spices, i.e., cinnamon, nutmeg, and cloves. The bread (which is normally brioche or challah) absorbs all that custard to form a custardy interior on baking.

Add buttery caramel sauce and a spoonful of whipped cream to it, and you have the type of dessert that leaves you shutting your eyes as you savor it.

Equipment List

The following ingredients will be required to prepare this luxurious Carrabba’s Pumpkin Bread Pudding Recipe:

• Medium and large mixing bowls.
• Whisk
• 9×13-inch baking dish
• Rubber spatula or wooden spoon
• Saucepan (to prepare the caramel sauce)
• Measuring cups and spoons
• Wire rack
• Oven
• Cooling rack
• Optional: electric mixer to whip cream in case you are fancy.

Ingredients For Carrabba’s Pumpkin Bread Pudding Recipe

For the Pumpkin Bread Pudding:

• 1 loaf brioche or challah, cubed bread (approximately 8 cups, preferably day old)
• 1 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/2 cups of light brown sugar, packed.
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 Tablespoons unsalted butter, melted.

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons butter, unsalted and cubed.
• ½ cup heavy cream
• Pinch of salt

Optional Toppings:

• Whipped cream
• Crushed pecans or walnuts
• Additional drizzling of caramel sauce

Instructions For Carrabba’s Pumpkin Bread Pudding Recipe

Step 1: Prep the Bread

Cut the brioche into cubes of bite-sized cubes and dry them overnight. And when you are in a hurry, you can simply put them in a 300°F oven and toast them or so, say for 10 minutes, until they are dry but not burnt.

Step 2: Prepare the Pumpkin Custard.

Whisk pumpkin purée, milk, cream, eggs, brown sugar, vanilla, and spices in a large bowl. You could just smell that warm pumpkin spice scent of it – it is wonderful.

Step 3: Combine and Soak

Place your bread cubes on the custard mixture after they are dry. A spatula is used to mix it all gently until all of the pieces of bread are covered. Allow to rest approximately 20 minutes to allow the bread to absorb that good-tasting pumpkin.

Step 4: Bake the Pudding

Prepare your baking pan with butter. Add the bread mixture and pour it evenly, and drizzle with the melted butter.

Bake at 350 °C 45-55 minutes, until top is golden brown and center is firm (but has not become very firm).

Step 5: Make the Caramel Sauce

As the pudding is baking, prepare your caramel.

Heat the sugar on medium heat in a medium-sized saucepan, stirring continuously until it melts to a deep amber color. Melt the butter (be careful, it will be bubbling) and stir until it is melted. Add in the cream slowly and continue mixing until it is smooth. Add a pinch of salt and allow to cool slightly.

Step 6: Serve and Indulge

Pour large amounts of warm pumpkin bread pudding, drizzle with caramel sauce, and serve with whipped cream or chopped nuts.

The aroma sets in alone is simply overwhelming, buttery caramel, warm spices, and that custardy bread mixture into something really special.

Flavor Profile and Texture

The Carrabba’s Pumpkin Bread Pudding Recipe is made of the perfect mix of textures and flavors, which makes the recipe seem beautiful.

Each bite gives you:

• The custardy inner part was damp with pumpkin-spiced cream.
• There is a lightly crisp top, which adds just sufficient contrast.
• The caramel sauce that glues it all, and it is sweet and buttery.

It is very fat but not very heavy in terms of flavor. It is made natural by the pumpkin and feels warm by the spices – cinnamon, nutmeg, and cloves. The vanilla makes it smooth, and the caramel gives it that decadent sweetness.

It is the type of dessert that transcends calm and nostalgia, as though it were made by your grandma but with a Carrabba’s touch increased.

Suggestions on Ideal Pumpkin Bread Pudding.

1. Use day-old bread. Fresh bread becomes mushy and is structureless. A little stale bread is the most appropriate bread to absorb the custard.

2. Don’t skip the resting time. Leaving the bread to soak in the custard, then baking it, provides that pudding-like texture.

3. Experiment with mix-ins. Chocolate chips, dried cranberries or toasted pecans can be added to give it an extra touch.

4. Serve warm. Pumpkin bread pudding is best of all out of the oven when that caramel sauce is dripping into all the folds.

How to Store and Reheat

And if you somehow have any leftovers (which is a big if), you may store your Carrabba’s Pumpkin Bread Pudding in an airtight container in a fridge for a maximum of 4 days.

To reheat:

Oven technique: Heat at 300°F in the oven for 10–15 minutes.

Microwave technique: Warm in individual portions within 30-45 seconds.

To serve best drizzle fresh caramel sauce and repeat serving.

Why This Recipe Works

The success of this Carrabba’s Pumpkin Bread Pudding Recipe lies in the fact that it takes into consideration the aspect of balance – between the moisture and structure, spice and sweetness. The custard does not smother the bread, but it goes hand in hand with it.

The texture is tender and not wet. The taste of pumpkin is not too strong,a nd the caramel unites all the elements with a warm embrace.

It is a type of dessert that makes you never forget store-bought pumpkin pie.

Variations You Can Try

Bourbon Twist: To give the caramel sauce a little smoky flavor, add a tablespoon of bourbon to the mixture.

Maple Version: Add maple syrup instead of half of the sugar in the custard to add a more intense flavor.

Nutty Delight: Before baking, add chopped pecans or walnuts.

Chocolate Lovers: Don mini chocolate chips to the top and then bake to have a chocolateier bite.

Serving Ideas

Serve this warm with:

• Vanilla bean ice cream, scooped out.
• A drizzle of maple glaze
• Or a sprinkling of powdered sugar to grace it.
• It is a total Thanksgiving, dinner party, or any home-night stopper.

Nutrition Facts (Serving)

Calculation is done per 8 servings.

Calories: 410 kcal

Fat: 18g

Carbohydrates: 54g

Protein: 7g

Sugar: 34g

Final Thoughts

The Carrabba’s Pumpkin Bread Pudding Recipe communicates all my favorite things about fall; it is warm, comfortable, and has just a little bit of indulgence in it. Each bite is a celebration of the season, the golden color, the cinnamon smell, and that dreamy caramel sauce that makes you come back to your spoon and take another bite.

It is easy, homely, and all too comfortable. The type of dessert you will present to get people smiling, or the one you cook when you are feeling down.

And the next time a pumpkin season brings about, leave the pie and make this bread pudding instead. Believe me, your kitchen will be delicious, and your taste buds will be appreciative.