Pumpkin Bread Pudding with Caramel
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
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)
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.