Pumpkin bread pudding with caramel sauce is Thanksgiving favorite

November 21, 6:33 PMProvidence Vegetarian ExaminerPortia Little

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Sprinkle pumpkin bread pudding with powdered sugar for a Thanksgiving treat.
Portia Little

Ever since those bright orange pumpkins began to appear in early fall, we’ve been looking for ways to use them. Their  pulp is versatile for use in many dishes including soups, breads, cakes, and of course the traditional pumpkin pie, a favorite during the holidays. Lately pumpkin has also been enhancing bread puddings, combined with spices and sugar to make a delicious dessert.

 This easy-prep recipe was shared by Pat Taylor of Oregon, who sampled it at a local shop where they were having a “squash” tasting. She said it was one of her favorites of the dishes there, drizzled with a caramel sauce that put it over the top. This is one dish that may make your Thanksgiving guests forget about pumpkin pie!

 Pumpkin Bread Pudding with Caramel Sauce

 2 cups half & half

1 15-ounce can pumpkin

1 cup plus 2 tablespoons dark brown sugar

2 large eggs

1-1/2 teaspoons cinnamon

1-1/2 teaspoons vanilla extract

10 cups cubed bread (about 10 ounces)

1 bottle caramel sauce

Powdered sugar (optional)

Preheat oven to 350 degrees F. Whisk together half & half, pumpkin, dark brown sugar, eggs, cinnamon, and vanilla in large bowl. Fold in bread cubes. Transfer mixture to greased (or cooking-sprayed) 11x7-inch baking dish. Let stand 15 minutes. Bake bread pudding about 40 minutes, or until knife inserted into center comes out clean. While still warm, if desired, sift powdered sugar over top. Serve drizzled with caramel sauce. Serves 12-15.