“I have never been a bread-pudding fan,” writes Marie Hernandez of Chicago. “But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I’ve changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago.”
Do as the restaurant does, and serve this with sweetened whipped cream.
Makes 6 servings.
- bread pudding
- 2cups half and half
- 115-ounce can pure pumpkin
- 1cup (packed) plus 2 tablespoons dark brown sugar
- 2large eggs
- 1 1/2teaspoons pumpkin pie spice
- 1 1/2teaspoons ground cinnamon
- 1 1/2teaspoons vanilla extract
- 10cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2cup golden raisinscaramel sauce
- 1 1/4cups (packed) dark brown sugar
- 1/2cup (1 stick) unsalted butter
- 1/2cup whipping creampowdered sugar
DIRECTIONS 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 cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, 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.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.