Thanksgiving dinner went off alright albeit I spent a total of 8.5 hours cooking my proposed menu. I think I could have done it quicker but for some odd reason, I was slower than a turtle on vacation. However, among all the items on the menu, the Pumpkin Bread Pudding with Caramel Sauce was the show stopper in my opinion. This recipe from Bon Appetit was moist, flavorful and was the perfect substitute for the standard pumpkin pie. It was so good in fact, it may reappear during Christmas when I am at the in-laws. Aside from being darn good, it was also darn easy to make and fairly inexpensive.
I didn’t get a chance to get a picture of the pudding plated and looking at pretty. However, this is what it looks like in the pan. It will make a wonderful afternoon snack tomorrow after some housework. Is it wrong to eat bread pudding for breakfast?
Pumpkin Bread Pudding with Caramel Sauce
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground clove
- 10 cups 1/2-inch cubes egg bread (about 10-ounces) -challah or brioche are good options
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in chocolate chips and pecans. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.