Pumpkin Bread Pudding With Caramel Sauce
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Yields:
-
1 11x7 pan
- Serves:
- 12
ingredients
-
Bread pudding
- 2 eggs
- 1 egg yolk
- 2 cups half-and-half or 2 cups eggnog
- 15 ounces pumpkin
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 2 teaspoons vanilla
- 10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces
- 3⁄4 cup raisins (can use less if using raisin bread)
- 3⁄4 cup pecans, chopped
-
Caramel sauce
- 1 1⁄4 cups brown sugar
- 1⁄2 cup butter
- 1⁄2 cup whipping cream
- 1 teaspoon rum flavoring (optional)
-
Whipped cream
- 1 1⁄2 cups whipping cream (optional)
- 1⁄4 cup extra-fine sugar
directions
- Preheat oven to 350 degrees.
- Spray 11x7 baking dish with cooking spray.
- Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
- Fold in bread cubes, raisins & pecans.
- Pour into baking dish, let stand for 15 minutes.
- Bake until tester inserted in middle comes out clean, 35-40 minutes.
-
Caramel sauce:
- Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
-
Whipped cream:
- Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.
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