Pumpkin, White Chocolate Bread Pudding W/ Walnut Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Not very low in calories...but it's only once a year...right? Plus, it uses up that extra pumpkin. Cooking time includes baking and set time. Ingredients:
2 cups half-and-half |
2 large eggs |
1 (16 ounce) can pumpkin |
1 cup dark brown sugar, packed |
1 teaspoon pumpkin pie spice |
1 teaspoon ground cinnamon |
1/2 tablespoon vanilla extract |
10 cups french bread (toasted 1/2-inch cubes) |
8 ounces white chocolate chips |
2 1/2 cups packed dark brown sugar |
1 cup unsalted butter |
1 cup heavy whipping cream |
1/2 cup toasted walnuts, rough-chopped |
3 tablespoons confectioners' sugar |
6 cups vanilla ice cream (12 scoops) |
Directions:
1. To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
2. Fold in bread cubes.
3. Stir in white chocolate chips.
4. Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
5. Let stand 20 minutes.
6. Preheat oven to 350 degrees and bake 40 minutes until set.
7. To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
8. Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
9. Add walnuts and stir to combine.
10. To serve: Sift confectioners' sugar over bread pudding.
11. Serve bread pudding warm with cinnamon ice cream and sauce.
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