Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 cups raisin bread or brioche bread, crusts removed and cut into 1-inch cubes; 1 ¾ cups half and half or light cream; 15 ounces pumpkin puree not pumpkin pie filling, 1 can; 1 cup chopped pecans; ½ cup brown sugar; 3 eggs; 1 tablespoon pumpkin pie spice; 2 teaspoons vanilla extract; ⅔ cup brown sugar; ¼ cup butter; ¼ cup heavy whipping cream

Instructions

7 steps

For the Bread Pudding

Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.

Preheat the oven to 350°F. Grease a 9×13 casserole dish.

In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.

Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.

38 min

For the Caramel sauce

While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.

Remove from heat and whisk in heavy cream. Allow to cool slightly.

Drizzle the caramel sauce over the baked bread pudding and serve warm.

Progress

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