Pumpkin Bread Pudding With Caramel Sauce

Pumpkin Bread Pudding With Caramel Sauce
Pumpkin Bread Pudding With Caramel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • BREAD PUDDING:

  • 2

    cups half-and-half

  • 1

    can pure pumpkin (15 ounce)

  • 1

    cup dark brown sugar - (packed) plus

  • 2

    tablespoons 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 in 1/2" cubes - (abt 10 oz)

  • 1/2

    cup golden raisins

  • CARAMEL SAUCE:

  • 1 1/4

    cups dark brown sugar - (packed)

  • 1/2

    cup unsalted butter - (1 stick)

  • 1/2

    cup whipping cream

  • Powdered sugar for sifting

Directions

For Bread Pudding: Preheat oven to 350 degrees. 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 11- by 7-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. This recipe yields 6 servings. Do as the restaurant does, and serve this with sweetened whipped cream.

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