I have in my hot little hands that amazing recipe I told you about for Pumpkin Bread Pudding with Caramel Sauce. And as promised, I am sharing it with you. The catch is that if you make it, you have to save a bowl for me!
2 cups half and half cream
1 15-ounce can of pureed pumpkin
1 packed cup plus 2 tablespoons of dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice, or you can use 1/2 tsp. nutmeg, 1/4 tsp. ginger, and 1/2 tsp. mace instead
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups of 1/2-inch cubed egg bread or another of your favourite types of bread
1/2 cup raisins
handful of wild cranberries (or if you use domestic cranberries you’ll want to chop them up a bit)
1/2 cup or so of pecans
1 1/4 cups packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
For bread pudding: preheat oven to 350. Whisk half and half, pumpkin, brown sugar, eggs, spices and vanilla in a large bowl. Fold in bread cubes. Stir in raisins, cranberries and pecans. Transfer mixture to a 11×17-inch baking dish. Let stand 15 minutes. Bake until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: whisk brown sugar and better in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Serve with whipped cream.