Pumpkin Bread Pudding with Caramel Sauce

Lynn demonstrates how to make a delicious dessert, suitable for Thanksgiving -- Pumpkin Bread Pudding with Caramel Sauce.  This is a super easy and impressive dessert.

Bread Pudding:

  • 2 cups half and half
  • 1 (15 ounce) can pumpkin
  • 1 cup brown sugar
  • 2 eggs
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 12 cups cinnamon raisin bread, crusts removed and cut into 1" cubes

Caramel Sauce:

  • 1-1/4 cups brown sugar
  • ½ cup butter
  • ½ cup heavy cream

Bread Pudding:
Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.
Preheat oven to 350°.  Spray a 9x13" baking dish with cooking spray.
In a large bowl, combine all of the ingredients for the bread pudding, except the bread and mix well.  Gently stir in the bread cubes.  Pour mixture into the prepared baking dish and let sit for 15 minutes.  Bake 40 minutes.

Caramel Sauce:
Bring brown sugar and butter to a boil over medium heat and let boil 1 minute.  Remove from heat and whisk in heavy cream.  Allow to cool slightly.

Pour caramel sauce over bread pudding and serve warm.

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Lynn's Recipes: October 2013

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