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.