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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Pudding with Caramel Sauce Recipe

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This recipe for Pumpkin Bread Pudding with Caramel Sauce is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Bread Pudding:
Preheat oven to 350ºF. 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:
6
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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