Pumpkin Bread Pudding With Caramel Thanksgiving Recipe
Ingredients:
Bread pudding:
2 cups half and half
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
10 cups 1/2-inch cubes egg bread (about 10-ounces)
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
Bread Pudding Preparation Method:
I. For bread pudding:
1- Preheat oven to 350°F.
2- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3- Fold in bread cubes. Stir in golden raisins.
4- Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes.
5- Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
1- Preheat oven to 350°F.
2- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3- Fold in bread cubes. Stir in golden raisins.
4- Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes.
5- Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Caramel Sauce Preparation Method:
1- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
2- Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
3- Sift powdered sugar over bread pudding.
4- Serve warm with caramel sauce.
1- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
2- Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
3- Sift powdered sugar over bread pudding.
4- Serve warm with caramel sauce.
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