Pumpkin Bread Pudding With Caramel Sauce
From kytigger 15 years ago
- 70 minutes to make
- Serves 8
Treat your family to this luscious bread pudding, if not for Thanksgiving then before or after
Ingredients
- Pudding shopping list
- 2 eggs shopping list
- 2 cups whole milk 15 ounces canned pure pumpkin shopping list
- 2/3 cup dark brown sugar shopping list
- 1 1/2 tsp pumpkin pie spice shopping list
- 1 1/2 tsp cinnamon shopping list
- 1 1/2 tsp vanilla shopping list
- 10 cups 1/2 inch cubes egg or French bread (about 10 ounces) shopping list
- 1/2 cup golden raisins shopping list
- caramel sauce shopping list
- 1/2 cup dark brown sugar shopping list
- 1/4 cup unsalted butter shopping list
- 1/4 cup whipping cream shopping list
How to make it
- Pudding
- In a large bowl, whisk eggs, then whisk in all remaining ingredients except bread and raisins. Fold in bread and raisins.
- Transfer to lightly buttered 2-quart baking dish and let stand 15 minutes,.
- Bake at 350 degrees forabout 40 minutes or until the tester inserted into center comes out clean.
- Serve warm with warm caramel sauce and if you like topped with spiced whipped cream.
- Caramel Sauce
- Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
- Whisk in cream and stir until sugar dissolves and sauce is smooth about 3 minutes.
- TIPS:Use fresh rather than stale bread – it will more easily soak up the pumpkin-infused egg and milk mixture. If the bread is crusty, think about removing the crust before tearing into cubes. For texture contrast, top with a few toasted pecans. If you bake ahead of time, reheat the pudding before serving. The sauce can easily be made in advance, then reheated.
The Rating
Reviewed by 6 people-
To heck with just around holidays.... make it year round!!!! LOL! FIVE :+D
chefelaine
in Muskoka loved it
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Wonderful recipe!
rosemaryblue
in CollegeTown loved it
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YUM!! ;9
angelgal
in New Philadelphia loved it
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