Tuesday, December 1, 2009
Need something warm and comforting for a cold autumn night? This Pumpkin Bread Pudding is just the thing! I'm normally not a huge fan of either pumpkin pie or bread pudding, but this was absolutely delicious. I loved the smooth texture and elegant presentation and the decadent caramel topping made it just out of this world! This is definitely going on my favorite list!
Click here for printable recipe.
2 cups half and half
1 (15-oz.) can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. ground cinnamon
1-1/2 tsp. vanilla extract
1/2 cup golden raisins
10 cups (1/2-inch) cubes egg bread (about 10-ounces) (I used challah bread from the bakery, but my friend just uses an oat nut variety from the grocery section and swears it works great)
1-1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar (for sprinkling)
For bread pudding:
Preheat oven to 350°. 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 before baking. Bake about 40 minutes, or until toothpick inserted in center comes out clean.
For caramel sauce: While bread pudding is baking, 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.