Pumpkin Bread Pudding with Caramel Sauce

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Pumpkin Bread Pudding with Caramel Sauce

 

Pudding:

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.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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