Pumpkin Bread Pudding with Caramel Sauce
Bon Appétit (November 2000)
serves 6 to 12, depending on how big you slice it
2 cups half and half (I use soy milk)
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (~ 10oz) (I use a whole loaf of potato bread, works perfectly!)
1/2 cup golden raisins (you could also try dried cranberries or cherries)
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream (or buy the whole pint to make the whipping cream)
For bread pudding: Preheat oven to 350°F. Whisk half and half (or milk), 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 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: 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.
It’s also recommended that you serve this with whipped cream on top of the caramel sauce, for that extra bit of decadence. Personally I forget the frills and just have the bread pudding on its own, it’s plenty fabulous solo.
This also freezes well. So cut it into individual servings, wrap in plastic wrap and stick it in the freezer for those nights when you need a little something to warm you up inside. I just put in in the microwave for a minute and a half or so. Yum!