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Pumpkin Bread Pudding with Caramel Sauce

2 cups half and half
1 15 oz. can pure pumpkin
1 cup plus 2 tbsp. brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla
10 cups 1/2-inch cubes egg bread
1/2 cup golden raisins

Caramel Sauce:
1 1/2 cups dark brown sugar
1/2 cup (1 stick) butter
1/2 cup whipping cream
(There are many great caramel sauces in the store,
feel free to use a purchased sauce)

Powdered Sugar

For Bread Pudding:  Preheat oven to 350.  Whisk half and half, pumpkin, brown sugar, eggs,
pumpkin pie spice, cinnamon, and vanilla in a large bowl to blend.  Fold in bread cubes.  Stir in
raisins.  Transfer mixture to a 11 x 7 glass baking dish.  Let stand 15 minutes.   Bake bread pudding
until tester inserted into the center comes out clean, about 40 minutes.

For Caramel Sauce:  While the bread pudding is baking whisk brown sugar and butter in a
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 pudding.   Serve warm with caramel sauce.

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