Pumpkin Bread Pudding with Caramel Sauce

By á-5878

Served at Janet's home during book club

Ingredients

• PUDDING:
• 2 cups Half and Half
• 1- 15 oz can pumpkin puree
• 1 cup plus 2 T dark brown sugar, packed
• 2 Large eggs
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla extract
• 10 cups cubbed egg bread ( I used Challah from Great Harvest)
• 1/2 cups golden raisins ( I used dried cranberries)
• CARAMEL SAUCE:
• 1 1/4 cups dark brown sugar
• 1/2 cup unsalted butter
• 1/2 cup whipping cream

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease an 11X7 glass baking dish.
2. In a large bowl whisk half and half, pumpkin, 1 cup plus 2 T dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla, until blended.
3. Fold in the bread crumbs then raisins.
4. Transfer this mixture to prepared baking dish and let stand for 15 mins.
5. Bake at 350 degrees for 40 mins or until tester comes out clean from center.

Caramel sauce

1. In small sauce pan on medium heat whisk butter and 1 1/4 cup dark brown sugar until butter melts.
2. Whisk in cream and stir until the sugar dissolves and the sauce is smooth, about 3 minutes.
3. Serve warm over the bread pudding.

Serves 12 (at least)