PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.
Categories Milk/Cream Dessert Bake Raisin Pumpkin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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 golden raisins. Transfer mixture to 11x7-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.
PUMPKIN BREAD PUDDING WITH RUM SAUCE
Provided by Food Network
Time 1h45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
- For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
Make and share this Pumpkin Bread Pudding With Caramel Rum Sauce recipe from Food.com.
Provided by Sondra Beth
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE BREAD PUDDING:.
- In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
- Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
- TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
Nutrition Facts : Calories 567, Fat 29.1, SaturatedFat 17.7, Cholesterol 153.3, Sodium 279.6, Carbohydrate 70.2, Fiber 0.7, Sugar 63, Protein 4.6
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good.
Provided by gemini jodi
Categories Dessert
Time 1h40m
Yield 1 11x7 pan, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Spray 11x7 baking dish with cooking spray.
- Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
- Fold in bread cubes, raisins & pecans.
- Pour into baking dish, let stand for 15 minutes.
- Bake until tester inserted in middle comes out clean, 35-40 minutes.
- Caramel sauce:.
- Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
- Whipped cream:.
- Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.
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