What a wonderful Fall dessert.
This is a recipe that anyone can throw together for any type of party; casual get-together, dinner party, fall brunch, you name it, this recipe will hit the spot on any cold (or chilly) Fall day. And what makes this recipe super easy is that you can use a purchased loaf of pumpkin bread or make your own. I usually choose homemade over anything store bought but if you are in a crunch for time, just buy some ready made bread.
I made this for my garden club last week and everyone loved it and I promised to post the recipe, so here it is. I’m giving you my pumpkin bread recipe also, but you can use your own if it’s your favorite.
I’ve never been a fan of bread pudding. I guess I just didn’t get all those crunchy little bread cubes sticking up out of the dish and the dryness of the bread puddings I have tried. But I changed my mind when I first made this recipe several years ago. Maybe it’s the spiciness of the pumpkin bread OR it could be the sweet and gooey caramel sauce that I drench my bread pudding in, or the fact that someone who acclaimed herself an expert on bread pudding said this was the best she had ever tasted. Whatever the reason I changed my mind, this has made me an lover bread pudding.
For our 40th anniversary party a couple of years ago, my son, Paul, made a banana bread pudding with banana bread with a chocolate sauce. Everyone loved it along with his homemade vanilla bean ice cream and I may be making his recipe during the holidays. So, if you decide to try my version of a bread pudding, please leave a comment of what you think. I’m always open to trying different versions.
Cube the bread and put into butter dish.
Pour the milk mixture over the cubed bread.
Make the caramel sauce while the pudding bakes.
Pumpkin Bread Pudding with Caramel Sauce
- 1 loaf pumpkin bread
- 5 large eggs
- 1/2 c. sugar
- 2 c. Half & Half
- 1 1/2 c. canned evaporated skimmed milk
- 1 Tbsp. vanilla extract
- 2 Tbsp. brandy or bourbon
- 1/2 c. raisins
- Caramel Sauce (recipe below)
- Preheat oven to 325°. Grease a 13 x 9" baking pan. Beat the eggs in a medium bowl until frothy. Mix in the sugar and gradually mix in the Half & Half, evaporated milk and vanilla. Combine the pumpkin bread cubes and raisins in prepared pan. Pour milk mixture over and mix gently. Bake pudding until tester inserted near center comes out clean, covering pudding loosely with foil if it starts to brown too quickly, about 1 hour. Cool slightly. Serve warm with Caramel Sauce.
- Yield 12 -14 servings.
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 eggs
- 1 1 lb. can pumpkin
- 2/3 c. water
- 3 2/3 c. flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. cloves
- 2/3 c. coarsely chopped nuts
- 2/3 c. raisins
- Heat oven to 350°. Grease 2- 9x5x3" loaf pans.
- In large bowl of your stand mixer, cream shortening and sugar until fluffy. Stir in the eggs, pumpkin and water. Blend in flour, soda, salt, baking powder and spices. Stir in nuts and raisins.
- Pour into pans. Bake approximately 70 minutes or until toothpick inserted in center comes out clean.
Tina@flourtraderNovember 8, 2011 at 5:26 am
Bread pudding is a rare treat around here, but this is a delicious reminder that it has been too long since I have eaten any! The inclusion of the bourbon and the caramel sauce really has me wanting to try this! Also the tempting pictures had an influence. Great post.
LynnNovember 9, 2011 at 5:02 am
Looks great, can hardly wait to try.
San WestNovember 10, 2011 at 8:07 am
Sherry, So sorry I missed the November meeting! This sounds really yummy! Can’t wait to try it!
Sherron HuntNovember 14, 2011 at 10:21 am
Sherry, I am making this for Thanksgiving dessert. I make a pumpkin bread and this will be perfect for it! So sorry I was not able to be there to taste this one. And, all the other delicious things you made, Sherry.