Pumpkin Bread Pudding with Caramel Sauce
There’s something about the changing of the seasons and each new holiday that rolls around that seems to set the mind to memories of years past, of recipes tried, of both successes and failures and of dishes you want to make again, just because, you know, it’s that time of year. I guess for some people this is how traditions are started. I notice it myself as I start to get a little older and am no longer completely tied to the traditions of my family, that I’m developing my own customs, my own habits.
For the minute this inclination means that I’ve pulled out a recipe that I only came across a couple of years ago, a recommendation from a close friend who had made it for a dinner party and deemed it a smashing success. Pumpkin Bread Pudding with Caramel Sauce. This, I thought, I’ve got to try! And from that year on, this dish has become part of my yearly fall/winter tradition (depending on when the cold really settles in). I probably made it two or three times that first year (I tend to get a bit obsessed when I first discover a killer recipe) but I’ve also made it every year since then and it’s certainly one of the first recipes in my file that I think about when I’m pondering what I might want to toss into the oven on a cold evening to warm up the house and bring sweetness to the air.
I urge you to give it a go yourself, if you’re so inclined. I personally love using the potato bread as it completely dissolves when you add in the liquid and that’s somehow so satisfyingly mushy (probably completely lacking in nutritional qualities, but hey, it’s dessert, what do you want?). I also lighten the recipe by using milk instead of half and half and if you don’t like too sweet of a dessert, then you could probably cut down on the brown sugar, though I like it just the way it is. Serve it with or without the caramel sauce, it’s fabulous both ways, depending on how invested you want to get and whether you’re going to eat it all in a fairly short span of time. This recipe also freezes well. I just cut it up and wrap individual portions in saran wrap and put them in the freezer for those days when I get that craving for something ooey and gooey. Hope you enjoy this as much as I have and perhaps it will become part of your tradition, I’ve got a pan of it in the oven right now!
P.S. You’ll find the recipe under the “Recipes to live by”