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A Simply Seasonable Recipe: Pumpkin Bread Pudding w/ Caramel Rum Sauce


Pumpkin Bread Pudding

With Pumpkin Patches around the Piedmont opening for business, one cannot overlook the fact that Fall has finally arrived. With observances such as "Columbus Day" and "Halloween" as well as the time when leaves begin to change to brilliant colors, October is a great month to enjoy the outdoors as well as a great recipe in front of a warm fireplace. Pumpkin Bread Pudding is just one of the many recipes to be enjoyed this month.

Pumpkin Bread Pudding

  • 2 cups of Milk (Half Milk & Half Cream if desired)
  • 1 cup Fresh Pumpkin
  • 5 Eggs
  • 1 1/2  teaspoons Nutmeg
  • 1 1/2 teaspoons Cloves
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 teaspoons Vanilla Extract (Not Imitation)
  • 10 cups of Sourdough Bread cut into 1/2 inch cubes
  • 1/2 cup of Cranberries

Cooking Instructions

Preheat oven to 350 degrees

Wisk the cream, pumpkin, sugar, eggs, vanilla extract, and the spices until well combined

Fold in the bread crumbs and the cranberries

Transfer into a 11 X 7 baking dish and bake for approximately 40 minutes

Caramel Rum Sauce

  • 1/2 cup Whipping or Heavy Cream
  • 1/2 cup Butter
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Sugar
  • 2 tablespoons Light Corn Syrup
  • 3 tablespoons Dark Rum

Cooking Instructions

Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 2 minutes. Cool slightly before drizzling or mixing into pudding.

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, Winston-Salem Cooking Examiner

Keith Coleman has always been passionate about various Foods in and around North Carolina. He was born and raised in Forsyth County and has had the pleasure of learning about and tasting some of the finest foods that North Carolina has to offer. From local restaurants to backyard grilling around...

Comments

  • Denise 2 years ago

    Sounds delicious! I will have to make this!! I love caramel!!

  • Hockeygal4ever 2 years ago

    WOW... looks yummy! Wish the nutritional info was avail so I could figure out "points" for my WW. It might be worth it...or a few changes to make it "point friendly"!

    Thanks for sharing!

  • amira 2 years ago

    great

  • Teresa 2 years ago

    By the ingredients in this recipe I can tell your a chef. My husband can cook as good as I can. But he is far from a chef. This looks like a very delicious desert.

  • gerrie 2 years ago

    Oh my, this does look yummy! Thank you for such a fantastic recipe.

  • jessica 2 years ago

    Can you used canned pumpkin instead? I don't feel like harvesting such a messy fruit.

  • Keith Coleman 2 years ago

    Canned Pumpkin may be used. Just be sure that it is not "Pumpkin Pie Filling"

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