Pumpkin Bread Pudding with Caramel Sauce

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Category: Desserts

Cuisine: American

☆☆☆☆☆

2 reviews 
Ready in 45 minutes
by rickt

Ingredients

2 cups half and half

1 15 ounce can pure pumpkin

1 cup dark brown sugar (packed) plus 2 tablespoons dark brown sugar

2 large Eggs

1 1/2 teaspoons pumpkin pic spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)

1/2 cup golden raisins

1 1/4 cups dark brown sugar (packed)

1/2 cup Unsalted butter (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar


Directions

PreparationFor bread pudding: Preheat oven to 350F. 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 11x7-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. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Reviews

☆☆☆☆☆

I made this for Thanksgiving dessert and everyone loved it. It's definitely a keeper.

smaleknia
☆☆☆☆☆

Very yummy! Moist and tasty!!

Sandireg

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