Marian's Pumpkin Bread Pudding w/CarameL
Source of Recipe
Posted originally by MarianSoCa on CNC. Reposted by LuAnn. Source: MarianSoCa on CNC.
Recipe Introduction
This is a "Tried and True" recipe from MarianSoCa, posted earlier on CNC. Here is her note, "I posted this recipe this past summer as one of the recipes we made for the VBS staff at our church - but with the holidays coming, I thought it would be worth the repost...it is delicious."
List of Ingredients
Bread Pudding:
2 cups half and half
1 (15 ounce) can pure pumpkin
1 cup dark brown sugar -- packed, plus 2 tbsp.
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg and allspice
1/2 teaspoon vanilla extract
10 cups bread cut in 1/2" cubes
1/2 cup golden raisins Recipe
Preheat oven to 350`. Whisk half and half, pumpkin, dark brown sugar, eggs, spices and vanilla in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7" baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Caramel Sauce:
1 1/4 c. packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
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 mintues.
Powdered sugar - sift over bread pudding. Serve warm with caramel sauce and whipped cream.
|
|
member logon
