Pumpkin Bread Pudding with Caramel Sauce

By ghinman

Ingredients

• Bread Pudding
• 2 cups half and half
• 1 15 oz. can pumpkin
• 1 cup (packed) plus 2 tbs. dark brown sugar
• 2 large eggs
• 1 1/2 tsp. pumpkin pie spice
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. vanilla extract
• 10 cups 1/2 in. cubes egg bread (about 10 ozs.)
• 1/2 cup golden raisins
• Caramel Sauce
• 1 1/4 cups (packed) dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• Powdered Sugar

Details

Servings 6

Preparation

Step 1

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 X 7 in., glass baking dish. Let stand 15 min. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 min.

For 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 min.