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Pumpkin Bread Pudding with Caramel Sauce Recipe

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This recipe for Pumpkin Bread Pudding with Caramel Sauce, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Canavin
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
BREAD PUDDING:
2 c. half & half
1 15-oz. can pure pumpkin
1 c. (packed) plus 2 tbsp. 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 c. 1/2-in. cubed egg bread
1/2 cup golden raisins (optional)
CARAMEL SAUCE:
1 1/4 (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 c. whipping cream
Powdered sugar

Directions:
Directions:
BREAD PUDDING: Preheat oven to 350 degrees. Whisk half & half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla in large bowl to blend. Fold in bread cubes and raisins. Transfer mixture to 11x7 glass dish. Let stand 15 minutes. Bake until tester inserted into center comes out clean, about 40 minutes.
CARAMEL SAUCE: Whisk brown sugar and butter in heavy medium pot 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1hr 15min
Personal Notes:
Personal Notes:
This is a really yummy Thanksgiving alternative to the standard pumpkin pie, and good anytime in the winter. Obviously, store-bought caramel sauce is just as good! From Bon Appetit.

 

 

 

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