Pumpkin Bread Pudding with Caramel Sauce
Pumpkin Bread Pudding with Caramel Sauce
This is an alternative to the traditional pumpkin pie. It is easy to cut in serving size pieces in advance if you are doing a "take home" Thanksgiving. (From Bon Appétit, November 2000)
Servings: 6
Ingredients
Bread pudding
- 2 cups half and half
- 1 15-oz can pure pumpkin
- 1 cup+2Tbs dark brown sugar packed
- 2 large eggs
- 1½ tsp pumpkin pie spice
- 1½ tsp ground cinnamon
- 1½ tsp vanilla extract
- 10 cups ½-inch cubes egg bread about 10-ounces
- ½ cup golden raisins
Caramel sauce
- 1¼ cup dark brown sugar packed
- ½ cup unsalted butter 1 stick
Instructions
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.
Meanwhile, prepare 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.