Pumpkin Bread Pudding With Caramel Sauce

Pumpkin Bread Pudding With Caramel Sauce
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Pumpkin Bread Pudding With Caramel Sauce
Print Recipe
For bread pudding
For caramel sauce
For serving
Bread pudding
  1. Preheat the oven to 350°F.
  2. Whisk the half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in a large bowl to blend.
  3. Fold in the bread cubes.
  4. Stir in the raisins.
  5. Transfer the mixture to a 11x7-inch glass baking dish.
  6. Let it stand fifteen minutes.
  7. Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 40 minutes.
Caramel sauce
  1. Whisk the brown sugar and butter in a heavy medium saucepan over medium heat until the butter melts.
  2. Whisk in the cream and stir until the sugar dissolves and the sauce is smooth, about 3 minutes.
  1. Sift the powdered sugar over the finished bread pudding.
  2. Serve it warm with the caramel sauce.
Recipe Notes

November 3, 2008
Well received — next time, no raisins because most of the family doesn’t care for them. Moist. Recipe from Bon Appétit, November 2000

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