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Pumpkin Bread Pudding with Caramel Sauce
Bread Pudding
- 2 cups half and half
- 1 15 ounce can pure pumpkin
- 1 cup plus 2 tablespoons brown sugar
- 2 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
- 1 1/4 cups brown sugar
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
For Bread Pudding
- Preheat oven to 350 degrees. 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. 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.
- Meanwhile, prepare 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.
- Serve warm over bread pudding.
Notes
- *From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
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