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    You are in: Home / Recipes / Pumpkin Bread Pudding with Caramel Sauce Recipe
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    Pumpkin Bread Pudding with Caramel Sauce

    Total Time:

    Prep Time:

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    Ingredients:

    Yield:

    Units: US | Metric

    • 10 pieces vanilla caramels
    • 1/2 cup whipping cream
    • 1/4 teaspoon anise seed
    • 1/4 teaspoon rum flavoring

    Directions:

    1. 1
      Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
    2. 2
      In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
    3. 3
      Carefully stir in cubed pumpkin.
    4. 4
      Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
    5. 5
      Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
    6. 6
      Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
    7. 7
      Stir in anise seed and rum flavoring, if desired.
    8. 8
      Cool slightly before serving Recipes from Better Homes and Gardens Magazine

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Bread Pudding with Caramel Sauce

    Serving Size: 1 (2450 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 278.7
     
    Calories from Fat 100
    36%
    Total Fat 11.1 g
    17%
    Saturated Fat 6.0 g
    30%
    Cholesterol 129.7 mg
    43%
    Sodium 203.9 mg
    8%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 19.1 g
    76%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    vanilla caramels

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