PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

angak

Well-known member
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

EPI

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 extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)

1/2 cup golden raisins or craisins

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Caramel sauce for bread pudding or whatever

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

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.

 
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