Pumpkin Bread Pudding Topped With Caramel

It’s still hot in Florida but I can feel a slight change in the air. Fall is coming. Soon I’ll be able to open my windows and eat outside on lanai. It’s pumpkin season. Yay! Pumpkin bread pudding with caramel sauce tastes a bit like sweet pumpkin French toast.

Ingredients:

• 1 15-ounce Can of pumpkin
• 2 Cups half and half
• 1 Tab. bourbon
• 1 Cup packed dark brown sugar
• 2 Tab. packed dark brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 Cup golden raisins
• 10 Cups cubed Egg bread

Caramel Sauce:

• 1 1/4 Cup packed dark brown sugar
• 1 Tab. bourbon
• 1 stick unsalted butter (1/2 cup)
• 1/2 Cup whipping cream

Powdered sugar. 11×7-inch glass pan.

Preheat the oven to 350 degrees.

Place the pumpkin, dark brown sugar, and eggs in a large mixing bowl.

Add the spices and vanilla extract.

Pour in the half and half.

Whisk away!

Add the bourbon.

Fold in the bread cubes.

Add the raisins and pour the mixture into a baking dish. Let it sit for fifiteen minutes before baking. Then bake at 350 degrees for forty minutes.

Just before the bread pudding is done make the delightful caramel sauce.

Whisk the butter and brown sugar over medium heat until the butter melts. Add the cream and whisk until the sugar dissolves.

Sprinkle powdered sugar over the bread pudding and top with caramel sauce.

[gmc_recipe 4396]