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Pumpkin Bread Pudding Recipe

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This recipe for Pumpkin Bread Pudding, by , is from The Mitchell/Mays Family Cookbook, 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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
Bread Pudding:
2 cups half and half
1 (15 ounce) can pure pumpkin
1 cup (packed) plus 2 Tablespoons dark brown sugar
2 large eggs
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla
10 cups 1/2-inch cubes egg bread (10 ounces)
1/2 cup golden raisins

Caramel Sauce:
1-1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream

Directions:
Directions:
Bread Pudding:
Preheat oven to 350. Whisk half & half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in 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 pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

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 minutes.

Sift powdered sugar over bread pudding. Serve warm.

 

 

 

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