Pumpkin Bread Pudding With Caramel Sauce |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good. Ingredients:
2 eggs |
1 egg yolk |
2 cups half-and-half or 2 cups eggnog |
15 ounces pumpkin |
1 cup brown sugar |
2 teaspoons cinnamon |
1 1/2 teaspoons ground ginger |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
2 teaspoons vanilla |
10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces |
3/4 cup raisins (can use less if using raisin bread) |
3/4 cup pecans, chopped |
1 1/4 cups brown sugar |
1/2 cup butter |
1/2 cup whipping cream |
1 teaspoon rum flavoring (optional) |
1 1/2 cups whipping cream (optional) |
1/4 cup extra-fine sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 11x7 baking dish with cooking spray.
3. Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
4. Fold in bread cubes, raisins & pecans.
5. Pour into baking dish, let stand for 15 minutes.
6. Bake until tester inserted in middle comes out clean, 35-40 minutes.
7. Caramel sauce:.
8. Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
9. Whipped cream:.
10. Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.
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