Monday, November 28, 2011

Pumpkin Bread Pudding with Warm Caramel Sauce

I know we are all stuffed from a wonderful Thanksgiving feast but I just have to share this recipe  - it is.... AMAZING!  I am not even a huge fan of bread pudding but this recipe - especially with the warm caramel sauce is heavenly.  Another perfect holiday recipe for you to enjoy.  I made this in a round deep casserole dish.  I like more crunchy top layer so I would probably make it in a smaller rectangle dish in the future. The caramel sauce is a wonderful addition - perfect for a bowl of ice cream too!

My friend Barb got this recipe from her sister.  I made this several years ago and tucked the recipe away.  I am sorry I didn't share it with you sooner!  Enjoy!



BREAD PUDDING

2 Cups half-half
1-15 oz can pumpkin—use ¾ of can
1 cup and 2 Tbsp brown sugar
2 eggs
1 ½ tsp pumpkin pie spice
1 ½ tsp cinnamon
1 ½ tsp vanilla
10 cups cubed Hawaiian bread

Mix together and bake in round casserole dish for 1 hour at 350 degrees.

Caramel Sauce
1 ¼ cups brown sugar
1 stick butter
1/2 cup whipping cream

Whisk together and add cream stirring until sugar is dissolved and creamy.

Serve warm caramel sauce over the Bread Pudding.

1 comment:

anniebakes said...

i am just starting to acquire the taste for bread pudding and this looks really good!! anne