Pumpkin Bread Pudding with Caramel Sauce

Chef Fred

Pumpkin Bread Pudding with Caramel Sauce

6 cups bread cubes, French is the best
1 cup packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 15 oz. can pumpkin, not pie mix
3 cups 1/2 and 1/2
3 beaten eggs
1 tsp. vanilla extract
1 cup chopped pecans
24 pecan halves for decoration
whip topping or vanilla ice cream

Caramel Sauce ingredients

1 cup packed brown sugar
1/2 cup butter
1/4 cup 1/2 and 1/2
1 tsp. vanilla

Basic Preparation

Preheat the oven to 350 degrees. Spray a 10″x3″ spring form pan
and set aside. Mix all of the ingredients except the bread cubes, dry cranberries, and chopped pecans. Mix until all of the ingredients are well combined. Next, pour the wet mixture over the bread cubes in a large mixing bowl and stir to consistently moisten all of the bread and combine the ingredients. Let the mixture set for 10 minutes to allow the bread to absorb the pumpkin mixture.

Now, pour the wet mixture into the spring form pan and decorate the top with the pecan halves. Place the oven ready pan on a cookie sheet to protect from potential dripping. Bake for 50-60 minutes or until an inserted knife pulls out clean from the center of the bread pudding. Remove from the oven and rest 10 minutes. Remove the form sides and slice into generous wedges. Serve with caramel sauce and whip topping or vanilla ice cream.

Caramel Sauce Preparation

Add all of the ingredients, except the vanilla, to a small pan. Bring to a gentle boil, stirring constantly. Stir an additional 2-3 minutes. Remove from the heat and add the vanilla. Stir to combine well. Allow to cool to room temperature and transfer to a storage container.

Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 50-60 minutes

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