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!


Megan said...

Hey Sis, what is Eggbread? Is it just the egg-flavored bread? I think I've been in Asia too long.

Debbie said...

I'm glad you asked that Megan, because that was going to be MY question. I've never heard of that. The recipe sounds delicious and I'd like to try it.

Debbie said...

You girls need to put together a family cookbook like we did! I just love family and church cookbooks!!

Cori said...

I asked a bakery lady once and she told me that you could just use any old bread.
I have often found rolls though marked "egg rolls" in the bakery section at walmart.

Holly said...

Nice idea to have a family recipe blog ... may steal your idea - depends on my cousins' interest -
Holly, hollyberryelf.blogspot.com


Hit Counters
Budget Rental Cars