Tuesday, October 6, 2009

Pumpkin Bread Pudding w/ Hot Caramel Sauce

2 c. Half-n-Half
1/2 c. Golden Raisins
1-15oz. can of pumpkin
1 1/2 t. pumpkin pie spice
1 c. + 2 T. Dark Brown Sugar
1 1/2 t. cinnamon
2 Lg. Eggs
1 1/2 t. vanilla
10 c. 1/2" Cubed Eggbread

Preheat oven to 350*. Whisk half-n-half, pumpkin, brown sugar, eggs, spices, & vanilla. Fold in bread cubes. Stir in raisins. Transfer to 11x7 glass baking dish. Let stand for 15 min. Bake for 40 min.

Caramel Sauce

1 1/4 c. Dark Brown Sugar
1/2 c. whipping cream
1 stick unsalted butter

Whisk brown sugar & butter over medium heat until butter is melted. Whisk in cream & stir until sugar is dissolved. (approx 3 min.)

Sift powdered sugar over bread pudding & serve w/ caramel sauce poured on top.

My Aunt Lisa introduced me to this recipe years ago, and it's become a Thanksgiving staple at our house ever since. We usually leave the caramel sauce in a small pitcher or gravy boat, and pour it over each slice individually. So delicious!

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