Pumpkin Bread Pudding with Caramel Sauce Friday, October 5, 2007


Bread pudding:
2 cups half and half
1 15-ounce can pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 tsp each nutmeg, cinnamon, and ground ginger
1 1/2 tsp vanilla extract
10 cups 1/2 inch cubes Hawaiian Sweet bread (about 10-ounces)
1/2 cup golden raisins (optional)

Caramel sauce :
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) butter
1/2 cup whipping cream

Powdered sugar


For bread pudding: Preheat oven to 350 deg. Whisk half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins if using. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
To 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.

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