Pumpkin Bread Pudding with Caramel Sauce

Submitted by Dale Goodman

• Ingredients: 14

ingredients

• 1 - 1 1⁄4 lb pumpkin
• 3 1⁄4 cups milk
• 1 1⁄2 cups dairy eggnog
• 5 eggs, beaten
• 3⁄4 cup brown sugar, packed
• 2 teaspoons vanilla
• 1 1⁄2 teaspoons pumpkin pie spice
• 1⁄3 cup golden raisin
• 8 -10 ounces French bread, cut into 1-inch cubes(8 cups)
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• 10 pieces vanilla caramels
• 1⁄2 cup whipping cream
• 1⁄4 teaspoon anise seed
• 1⁄4 teaspoon rum flavoring

directions

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. 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. Carefully stir in cubed pumpkin.
4. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
5. Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
6. Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
7. Stir in anise seed and rum flavoring, if desired.
8. Cool slightly before serving Recipes from Better Homes and Gardens Magazine