What to do with all the leftover bread from your fall feast? Make Pumpkin Bread pudding, of course!
2 cups half and half
2 cups of pumpkin puree
1 cup of dark brown sugar, tightly packed
3 large eggs, beaten
1 1/2 tsp. pumpkin pie spice
2 tsp. ground cinnamon
2 tsp. vanilla extract
10 cups of day old baguette or crusty bread, cut into 1-inch cubes
1/2 cup, golden raisins or dried cranberries
Maple Caramel Sauce
1 1/4 cups dark brown sugar, tightly packed
1/2 cup unsalted butter
1/2 cup half and half
1/4 cup of maple syrup
1/4 tsp. salt
For the bread pudding:
Preheat the oven to 350F. In a large bowl, whisk together the half and half, pumpkin puree, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract until fully blended.
Fold in the cubes of bread completely coating them with the pumpkin mixture. Stir in the raisins or raisins and mix thoroughly. Transfer to a large 9”X 13” rectangular glass baking dish.
Bake for 30-40 minutes until tester inserted in the middle comes out clean.
Prepare the sauce:
Place the brown sugar and butter in a heavy medium saucepan until the butter melts. Whisk in the cream and continue to stir until the sugar completely dissolves. Add the maple syrup and salt and continue to stir until completely blend and the sauce is smooth and silky, approximately 3-5 minutes. Pour into a sauce boat and serve along side the warm bread pudding.