Pumpkin Bread Pudding

Pianogirl sent this recipe to me a few years ago. I used it for one of Buster’s Eagle fund raisers, and people went berserk for it. With good reason. It’s incredibly delicious. I made it a few months ago, because we really love pumpkin around here, and one of my husband’s friends made a pig of himself and insisted on having the recipe. Enjoy.

Pianogirl’s Pumpkin Bread Pudding

Note:
This makes enough to fill a 9″ square pan…I always double the recipe & put it in a 9X13 pan.
[I don't add the raisins]

2 c. Half & Half
1 15-oz can pureed pumpkin (Libby’s 100% pure pumpkin)
1 c. + 2 T packed dark brown sugar
2 large eggs
1 1/2 t. cinnamon
1 1/2 t. pumpkin pie spice
1 1/2 t.vanilla
dash salt
10 c. challah bread cut into 1/2″ cubes (about a loaf and a half of
bread needed to double the recipe)
(1/2 c. golden raisins)

PREHEAT oven to 350 degrees F. Wisk all except bread and raisins in a
large bowl. Fold in bread cubes. Stir in raisins. Let stand 15
minutes. Bake about 40 minutes, or until cake tester comes out clean.

CARAMEL SAUCE:
1 1/4 c. packed dark brown sugar
1/2 c. unsalted butter
1/2 c. whipping cream

Wisk dark brown sugar and unsalted butter in heavy saucepan over medium
heat until butter melts. Wisk in cream and stir until sugar dissolves
and sauce is smooth (about 3 minutes.)

I generally stab the bread with a knife many times and then pour the caramel sauce over it to let it sink in, but you can also serve the sauce, as needed, on the side.

WELCOME: Corner Readers! And thanks, K-Lo for the link. While you’re here, please look around. Today we’re discussing whether or not a tactical surrender is in our Afghanistan future, we’re learning about a new group taking on the campus feminists and we’re mourning (or not) the end of my ability to podcast.

About Elizabeth Scalia
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  • Anne Elizabeth

    Anchoress, between this sort of stuff and your constant highlighting of “The Pioneer Woman Cooks”…well, I just love it. Gonna try that pumpkin bread pudding this weekend.

  • Anne Elizabeth

    Uh-oh. Concerning news:

    pumpkin shortage?

  • DeLynn

    Can’t wait to try this when our kids are home from college next week! It sounds wonderful. Thank you for sharing!

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  • http://jscafenette.com Jeanette

    Are the calories and cholesterol removed? If so, I’ll have some too. ;)

  • Pamela Ann

    Quick question about the Caramel Sauce. Do you pour it over the pudding, or serve it seperately? If you pour it over, do you do so while the bread and sauce are still warm?

    [I make little incisions into the bread w/ the tip of a knife and then pour away, while both are still warm! -admin]

  • Piano Girl88

    I never thought about pouring the caramel sauce over the warm bread pudding that way, Elizabeth! I always just serve it on the side. I think I’m going to make some tonight when I get home from today’s piano playing duties. It is good ~ very, very good, in fact! Wish I could claim authorship for this delicacy, but I’ve never come up with an original recipe in my entire life!

  • http://timeforthorns.wordpress.com Tish Conway

    Forget the boring old cake I was contemplating — this looks too good not to take to the family gathering!

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