INGREDIENTS:

BREAD PUDDING
2 cups half-and-half
1 can pure pumpkin (15 ounce size)
1 cup dark brown sugar (packed), PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon vanilla extract
10 cups egg bread in 1/2″ cubes
1/2 cup golden raisins
CARAMEL SAUCE
1 1/4 cup dark brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar — for sifting

DIRECTIONS:

For Bread Pudding: Preheat oven to 350 degrees. 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 11- by 7-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.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Leave a Reply

You must be logged in to post a comment.