STREAMING NOW: Nigella: At My Table

Pumpkin Bread Pudding With Caramel Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good.”
READY IN:
1hr 40mins
SERVES:
12
YIELD:
1 11x7 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 11x7 baking dish with cooking spray.
  3. Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
  4. Fold in bread cubes, raisins & pecans.
  5. Pour into baking dish, let stand for 15 minutes.
  6. Bake until tester inserted in middle comes out clean, 35-40 minutes.
  7. Caramel sauce:
  8. 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.
  9. Whipped cream:
  10. Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: