Friday, October 29, 2010

Pumpkin Bread Pudding

Okay you probable have had pumpkin overload by now but the holidays are just starting. So here is another one.
This bread pudding is so delicious and then the Carmel sauce puts it over the top. So I thought why not throw it right over the edge and put a pecan crumb topping on it! OK I'll stop.

2 cups milk
2 eggs
1 15 oz pure pumpkin
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/4 tsp. salt
10 cups cubed stale bread
1/2 golden raisins (optional)

 Whisk milk, pumpkin, brown sugar, eggs,
 pumpkin pie spice, cinnamon and vanilla
 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 until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
1 1/4 cups brown sugar, 1 stick butter, 1/2 cup cream
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.


  1. I need to try this next time I make my gluten free bread. Does the bread have to be stale?

  2. it helps, or you could toast it in the oven. 400 for about 6-8 min.