Pumpkin Bread Pudding W/ Caramel Sauce
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 pan
- Serves:
- 6-8
ingredients
- 2 cups half-and-half
- 1 (15 ounce) can pumpkin puree
- 1 cup packed dark brown sugar
- 2 tablespoons packed dark brown sugar
- 2 large eggs
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons vanilla extract
- 10 cups egg bread, cubed (about 10-ounces)
- 1⁄2 cup golden raisin
- 1 1⁄4 cups packed dark brown sugar
- 1⁄2 cup unsalted butter
- 1⁄2 cup whipping cream
- powdered sugar
directions
- Preheat oven to 350°F
- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
- Fold in bread cubes.
- Stir in golden raisins.
- Transfer mixture to 11x7-inch glass baking dish.
- Let stand 15 minutes.
- Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Meanwhile, prepare caramel sauce:.
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
- Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
- Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
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