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Pumpkin Bread Pudding with Caramel Sauce

Source of Recipe

Shannon - Neff Neff Catering


Recipe Introduction

This makes a great fall dessert.

List of Ingredients

Bread Pudding:
2 cups half and half
1 15 ounce 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 -- 1/2" cubes
1/2 cup golden raisins
Caramel Sauce:
1 1/4 c. packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream





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 9x13 baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Caramel Sauce: 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.