Pumpkin Bread Pudding

Eat this anytime of the year! Especially good in the fall when the pumpkins are in abundance.

Course: Bread, pudding
Servings: 20


2 cups half and half 
15 oz can of pumpkin (better yet, roast your own pumpkin )
1 cup + 2 tablespoons brown sugar
2 eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla 
10 cups (1/2 inch cubes) egg bread 
1/2 cup golden raisins (optional)

Carmel Sauce
1 1/4 cup dark brown sugar
1/2 cup unsalted butter
​1/2 cup whipping cream 
Preheat oven to 350°. Whisk half & half, pumpkin, brown sugar, eggs, spices and vanilla. Fold in bread cubes. Stir in raisins. Transfer to a 9x13 baking pan. Let stand for 15 min. and then put into the oven. Bake for approximately 40 min. until center comes out dry with a toothpick. 
Melt brown sugar and butter over medium heat. Whisk in cream until smooth about 3 min.  Pour over baked bread pudding.

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