Pumpkin Bread Pudding with Caramel Sauce
Pumpkin Bread Pudding with Caramel Sauce is a wonderful fall dessert and perfect for Thanksgiving.
Servings 12 servings
Calories 243kcal
Ingredients
- 1 1/4 lbs bread cubes, about 3/4" square
- 1 can pumpkin puree, 14 oz.
- 6 lg. eggs, beaten
- 1 cup milk (I used 2%)
- 2 cups half and half
- 1/3 cup brown sugar, light or dark
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/4 cup spiced rum, optional
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp vanilla extract
- 1/2 tsp salt
- non-stick cooking spray
Instructions
- Coat a 9" X 13" baking dish with cooking spray and add the bread cubes in an even layer.
- Mix together all the remaining ingredients in a large bowl. Pour the wet ingredients over the bread cubes.
- Stir the bread around to coat all the cubes. Set aside for 1 hour for the bread to absorb the liquid. You can also cover it and put it in the refrigerator overnight to bake in the morning.
- Preheat oven to 350°.
- Stir the bread cubes around again. They will have absorbed some of the liquid. Place in the oven for 50 minutes until firmly set and slight browning occurs.
- Remove from the oven and allow to cool before serving. Serve warm with caramel sauce, ice cream, whipped cream and toasted pecans or walnuts.
Notes
The bread you use is your choice...sturdy white, or whole wheat. I'd stay away from strong tasting breads like rye or pumpernickel.
Beat the eggs prior to adding to the bowl. I didn't do this and ended up having to use my electric hand mixer to get them blended in. (Just something else to wash).
Let the bread and liquid sit for at least and hour before baking. If desired, you can make this and refrigerate it overnight. Just be sure that you use a baking dish that can go from the cold refrigerator to the hot oven, like Pyrex.
Toppings are optional but it tastes so good with the caramel sauce, whipped cream, and toasted pecans.
Nutrition information is for the pudding only. With caramel sauce and whipped cream, add around 150 calories. (It's for Thanksgiving...we don't count calories on that day).
Recipe adapted from King Arthur Flour.
Nutrition
Calories: 243kcal