Pumpkin Bread Pudding with Caramel Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups half and half
- powdered sugar
- 10 cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2 cup golden raisins
- 1/2 cup whipping cream
- Carbohydrate 131 g(44%)
- Cholesterol 179 mg(60%)
- Fat 36 g(55%)
- Fiber 4 g(16%)
- Protein 11 g(22%)
- Saturated Fat 21 g(104%)
- Sodium 275 mg(11%)
- Calories 866
PreparationFor bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. 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. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
PreparationFor bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. 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. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
