Pumpkin Bread Pudding Recipe With Caramel Sauce
It tastes great when reheated and is delicious when served with a dollop or three of whipped cream.
Pumpkin bread pudding recipe with caramel sauce. Heat on high in microwave for 45 seconds. Spread out on a baking sheet and toast for 25 minutes at 350 degrees f. Stir gently to coat bread on all sides.
Whisk half and half pumpkin dark brown sugar eggs pumpkin pie spice cinnamon and vanilla extract in large bowl to blend. Meanwhile whisk the eggs together in a medium bowl. Preheat oven to 350 f.
Whisk brown sugar and butter in heavy medium saucepan over medium. Pour mixture into a 9x13 baking dish and let sit for 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean about 40 minutes.
Pour pumpkin mixture over bread cubes. In a mixing bowl whisk together sugar spices and salt. Transfer mixture to a lightly greased 9 11 glass baking dish.
Whisk in eggs and egg yolks. Bring brown sugar and butter to a boil over medium heat and let boil 1 minute. Preheat oven to 350 degrees f.
Cut 1 loaf pumpkin bread into 1 2 1 inch cubes. Hearty french bread toasted pecans caramel sauce and whipped cream for topping optional how to make pumpkin bread pudding preheat oven to 350 degrees. Fold in bread cubes.