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)
Course: Dessert
Keyword: Bread pudding, Caramel Sauce, Pumpking
Servings: 6
Author: Eleanor Andersen
Ingredients
Bread pudding
2cupshalf and half
115-ozcan pure pumpkin
1cup+2Tbsdark brown sugarpacked
2largeeggs
1½tsppumpkin pie spice
1½tspground cinnamon
1½tspvanilla extract
10cups½-inch cubes egg breadabout 10-ounces
½cupgolden raisins
Caramel sauce
1¼cupdark brown sugarpacked
½cupunsalted butter1 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.