Pumpkin Bread Pudding with Toffee Sauce

By DrChef

Prep: 30 minutes Chill: 1 to 4 hours Bake: 35 minutes Cool: 30 minutes

Ingredients

• 2 cups half-and-half or light cream
• 1 15-ounce can pumpkin
• 1 cup packed brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 1-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons ground cinnamon
• 9 ounces French bread, torn into bite-size pieces (10 cups)
• 1/2 cup golden raisins
• 1/2 cup granulated sugar
• 1/2 cup evaporated milk
• 2 tablespoons butter
• 2 tablespoons light-colored corn syrup
• 1/2 cup chocolate-covered toffee pieces

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Lightly grease a 2-quart shallow baking dish; set aside. In a very large bowl, combine half-and-half, pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, and cinnamon. Add bread pieces; stir to moisten evenly. Stir in raisins. Transfer mixture to the prepared baking dish. Cover and chill for 1 to 4 hours. 2. Meanwhile, for sauce: In a small saucepan, combine granulated sugar, evaporated milk, butter, and corn syrup. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Cool to room temperature. Transfer to a serving bowl. Stir in toffee pieces. 3. Preheat oven to 350 degrees F. Bake bread pudding, uncovered, about 35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 30 minutes. Serve warm bread pudding with sauce.