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Pumpkin Bread Pudding with Caramel Sauce by carol

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  • Pumpkin Bread Pudding with Caramel Sauce by carol

    Posted by carol - September 30, 2004 08:26 PM


    "I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago."
    Do as the restaurant does, and serve this with sweetened whipped cream.

    Bread Pudding:
    2 cups half and half
    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 (about 10-ounces)
    1/2 cup golden raisins

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

    For bread pudding: Preheat oven to 350°F. Whisk half and half, 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 11x7-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.

    Makes 6 servings.

    Bon Appétit
    November 2000
    "There's no place like home..."

  • #2
    Bread pudding

    This sounds fabulous! I was looking for a wonderful bread pudding recipe to use in this year's Holiday Open House. Of course, I want to "test-drive" recipes in advance. LOL! I'll be trying this recipe soon.