Ingredients for Pumpkin Bread Pudding With Caramel Sauce
- 4 large eggs
- Egg Yolk
- Half And Half
- 1 (15 ounce) can pumpkin puree
- ½ cup packed brown sugar (for caramel sauce)
- Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- 1 teaspoon vanilla extract
- Cinnamon Raisin Bread
- ½ cup raisins
- ½ cup chopped pecans
- ¼ cup unsalted butter (for caramel sauce)
- 1 cup heavy whipping cream (for whipped cream)
- Rum Flavoring
- Sugar
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How to Make Pumpkin Bread Pudding With Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour an 11x7 inch baking dish.
- In a large bowl, whisk together 2 cups half-and-half (or evaporated milk), 1 (15 ounce) can pumpkin puree, ¾ cup packed brown sugar, 4 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground ginger, 1 teaspoon vanilla extract.
- Gently fold in 6 cups cubed stale bread (challah or brioche recommended), ½ cup raisins, and ½ cup chopped pecans.
- Pour mixture into the prepared baking dish. Let stand for 15 minutes.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread pudding bakes, prepare the caramel sauce:
- In a medium saucepan over medium heat, combine ½ cup packed brown sugar and ¼ cup unsalted butter. Cook, whisking constantly, until the sugar dissolves and the mixture comes to a rolling boil.
- Reduce heat to low and whisk in ½ cup heavy cream. Continue whisking until the sauce thickens slightly, about 2-3 minutes. Stir in a pinch of sea salt.
- Prepare the whipped cream: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
- Serve warm bread pudding topped with the salted caramel sauce and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
202g
Fat
54g
Carbs
19g
