Pumpkin Bread Pudding with Warm Caramel Sauce Ingredients
1 (1 to 1 1/4 pound) pumpkin
3 1/4 cups milk
1 1/2 cups dairy eggnog
5 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/3 cup golden raisins
8 to 10 ounces French bread, cut into 1-inch cubes (8 cups)
Warm Caramel Sauce
10 vanilla caramel squares
1/2 cup whipping cream
1/4 teaspoon anise seed, crushed
1/4 teaspoon rum flavoring, if desired Instructions
Heat oven to 350 degrees F.
Bread Pudding: Cut pumpkin into quarters; remove seeds. Discard seeds or save
Place pumpkin, cut-side down, on a lightly greased baking pan.
Bake, uncovered, for 30 minutes or until almost tender.
Remove peel; cut baked pumpkin
into 3/4-inch pieces.
In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla extract
and pumpkin pie spice.
Sprinkle raisins on bottom of an ungreased 3-quart rectangular
Spread bread over raisins.
Pour egg mixture evenly over bread.
Carefully stir in cubed pumpkin.
Bake for 50 minutes or until the pudding is puffy and a knife inserted near the
center comes out clean.
Cool pudding slightly (pudding will fall in center).
Drizzle with Warm Caramel Sauce.
Warm Caramel Sauce: In a heavy saucepan melt caramels with whipping cream over
low heat, stirring constantly until smooth.
Stir in anise seed and rum flavoring, if desired.
Cool slightly before serving.
Yield: 12 servings
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