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Pumpkin Bread Pudding with Caramel Sauce




Source of Recipe


RFF


List of Ingredients




Bread Pudding
2 cups half and half
1 15-oz. can pure pumpkin
1 cup (packed) plus 2 Tbls. dark brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-oz)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

Recipe



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

For 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 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Makes 6 servings.