"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Bread Pudding with Caramel Sauce Recipe

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This recipe for Pumpkin Bread Pudding with Caramel Sauce, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Benjamin
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Bread Pudding
2 c half and half
1 15 oz. can pumpkin
1 1/4 c packed dark brown sugar
2 eggs
1 1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
10 c 1/2 inch bread cubes (10 oz.)
1/2 c golden raisins
1 c pecans

Caramel Sauce
1 1/4 c packed dark brown sugar
1/2 c unsalted butter
1/2 c whipping cream

Directions:
Directions:
Preheat oven to 350. Whisk together half and half, pumpkin, sugar, eggs, spices and vanilla. Fold in bread cubes, raisins and pecans. Transfer mixture to 11x7 (or 9x9) baking dish. Let stand 15 minutes. Bake until tester comes out clean, 50-60 minutes.

Sauce: Whisk brown sugar and butter in heavy med saucepan over med heat until butter melts. Whisk in cream and cook until sugar melts, about 3 minutes.

Number Of Servings:
Number Of Servings:
9-12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This a wonderful alternative to pumpkin pie. We have it on our dessert menu at 4 Olives in late fall. Our customers start asking about it as soon as the leaves begin falling. The caramel sauce is heavenly.

 

 

 

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