Pumpkin Bread Pudding
(for bread pudding)
2 cups half and half
1 can pure pumpkin
1 cup plus 2 T firmly packed dark brown sugar
2 large eggs
1.5 t pumpkin pie spice
1.5 t cinnamon
1.5 t vanilla extract
10 cups challah bread
(for caramel sauce)
1 1/3 sugar
1/3 water
2/3 heavy whipping cream
1/4 cup unsalted butter, cut into 1" pieces
(for topping)
glazed walnuts
>how to make<
(for bread pudding)
*Preheat the oven to 350 degrees.
*In a large bowl use a whisk to blend the half-and-half, pumpkin, brown sugar, eggs, spices, and vanilla.
*Fold in the bread cubes.
*Transfer the mixture to a 9" x 13" glass baking dish prepared with nonstick cooking spray.
*Let stand 15 minutes.
*Bake pudding until a tester inserted into the center comes out clean, about 40 minutes.
(for caramel sauce)
*In a large heavy saucepan over medium low heat, stir the sugar and water until the sugar dissolves.
*Increase the heat to high and boil without stirring until the syrup turns deep amber in color.
*Remove from heat.
*Add cream.
*Whisk in butter.
*The sauce should be served warm.
(for assembly)
*Serve with a drezzle of caramel sauce and chopped glazed walnuts.
-serves 12-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
Labels: bread pudding recipe, caramel sauce recipe, pumpkin bread pudding recipe