Pumpkin Bread Pudding


One of Mr. Munster’s favorite dishes is bread pudding. Back when we were good little vegans, I would make a lot of vegan bread puddings, but this bread pudding takes the cake, or pudding in this instance. This is definitely not vegan friendly though.


bread pudding

2 cups half and half
1 15-ounce can pure pumpkin
1 cup of packed 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
10 cups of ripped up egg bread
3/4 cup golden raisins

caramel sauce
1 1/4 cups dark brown sugar
1/2 cup 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.
Stir in golden raisins.
Transfer mixture to 11×7-inch glass baking dish.
Let stand 15 minutes.
Bake pudding 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.

Dish up a decent size amount of pudding into each bowl and then drizzle with caramel sauce. Eat and enjoy!!


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