Tuesday, November 1

Pumpkin Bread Pudding with Caramel Sauce

Bread pudding
  • 1 cup milk
  • 1 cup heavy cream
  • 1 15-ounce can pure pumpkin
  • 1 cup plus 2 tablespoons dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1 1/2 teaspoons vanilla extract
  • 1/2 vanilla bean seeds
  • 10 cups 1/2-inch cubes crusty bread 
  • (like French bread or use egg based bread)

Preheat oven to 350°F. Whisk milk and cream, pumpkin, dark brown sugar, eggs, spices, vanilla extract, and vanilla bean in large bowl to blend. Fold in bread cubes. 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.

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

Melt the butter and brown sugar over medium heat in a heavy sauce pan.  Whisk in the cream and stir until sugar is dissolved and sauce is smooth.

I got this recipe from Epicurious, but made a few tweaks to their recipe.  If you'd like to view the original, click here.


Kristin J. said...

That sounds so good! I will totally give it a try. :)

Janene said...

I'll have to try it, too!