Dessert Recipes
Pumpkin Bread Pudding with Warm Caramel Sauce
Yield: 12 servings
Ingredients
Bread Pudding
- 1 (1 to 1 1/4 pound) pumpkin
- 3 1/4 cups milk
- 1 1/2 cups dairy eggnog
- 5 eggs, beaten
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup golden raisins
- 8 to 10 ounces French bread, cut into 1 inch cubes (8 cups)
Warm Caramel Sauce
- 10 vanilla caramel squares
- 1/2 cup whipping cream
- 1/4 teaspoon anise seed, crushed
- 1/4 teaspoon rum flavoring, if desired
Instructions
Bread Pudding
- Heat oven to 350 degrees F.
- Cut pumpkin into quarters; remove seeds. Discard seeds or save for roasting.
- Place pumpkin, cut side down, on a lightly greased baking pan.
- Bake, uncovered, for 30 minutes or until almost tender.
- Remove peel; cut baked pumpkin into 3/4 inch pieces.
- In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla extract and pumpkin pie spice.
- Sprinkle raisins on the bottom of an ungreased 3 quart rectangular baking dish.
- Spread bread over raisins.
- Pour egg mixture evenly over bread.
- Carefully stir in cubed pumpkin.
- Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
- Cool pudding slightly (pudding will fall in center).
- Drizzle with Warm Caramel Sauce.
Warm Caramel Sauce
- In a heavy saucepan melt caramels with whipping cream over low heat, stirring constantly until smooth.
- Stir in anise seed and rum flavoring, if desired.
- Cool slightly before serving.