Pumpkin Bread Pudding W/ Caramel Sauce
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 pan
- Serves:
- 6-8
ingredients
- 473.18 ml half-and-half
- 425.24 g can pumpkin puree
- 236.59 ml packed dark brown sugar
- 29.58 ml packed dark brown sugar
- 2 large eggs
- 7.39 ml pumpkin pie spice
- 7.39 ml ground cinnamon
- 7.39 ml vanilla extract
- 2365.9 ml egg bread, cubed (about 10-ounces)
- 118.29 ml golden raisin
- 295.73 ml packed dark brown sugar
- 118.29 ml unsalted butter
- 118.29 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!