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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 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Friedmann
Added: Friday, September 28, 2007


2 cups half and half
1 15oz can pure 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
10 cups 1/2inch cubes egg bread, about 10 oz.
1/2 golden raisins

Caramel Sauce
1 1/4 cups packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar
Sweetened whipped cream

Bread Pudding:
Preheat oven to 350F. Whisk half and half, pumpkin, dark brown sugar, eggs, spices and vanilla in a large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11 x 7 glass baking dish. Let stand 15 minutes. Bake until tester inserted into center comes out clean. about 40 minutes.
Meanwhile prepare caramel sauce:
Whisk brown sugar and butter in a saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smoother about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top it off with sweetened whipped cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours




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