The Bon Vivant Gourmet

If it's got pumpkin in it, I'm gonna eat it!!

Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins

Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester 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. Top with whipped sweet cream , if desired.

Labels: desserts