Pumpkin Bread Pudding
Lisa Linderman
This to-die-for recipe came from my friend Shawna Mantey.
ingredients
- 2 cups half and half or fat-free half and half
- 1 – 15 oz 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 or 10 large croissants, chunked
- 1/2 cup golden raisins
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
- Powdered Sugar
directions
- 1
Preheat oven to 350 degrees. Whisk half and half, pumpkin, 1 cup plus 2 Tablespoons packed brown sugar, eggs, spices, and vanilla in a large bowl until well blended. Fold in bread, then fold in raisins. Pour into a 11x7 inch glass baking dish. Let stand 15 minutes for the bread to absorb the moisture. (With croissants, 5 minutes or so will do.) Bake about 40 minutes, or until tester inserted into center comes out clean.
- 2
In a heavy saucepan, whisk together 1 1/3 cups packed dark brown sugar and the butter until it melts. Whisk in cream, stir until all the sugar dissolves and the sauce is smooth, about 3 minutes.
- 3
Sift powdered sugar over the warm bread pudding. Serve with caramel sauce.
notes
You can skip the caramel sauce and serve with whipped cream or vanilla ice cream instead!
Source: Lisa Linderman
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