Pumpkin Bread Pudding With Caramel Sauce

🧂 Ingredients

• 1 lb French bread

  such as Texas Toast or thickly sliced bread, about 450 grams
• 15 oz pumpkin purée

  (1 can), 425 grams
• 1 ½ cups half and half
• ½ cup whole milk
• ½ cup brown sugar

  packed
• ½ cup white granulated sugar
• 5 Eggs
• 3 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• Salt pinch
• ⅓ cup caramel sauce
• Chopped pecans

  whipped cream, extra caramel sauce, chopped walnuts, custard.

Instructions

• 1 Preheat the oven to 350 F / 175 C. Grease the cake pan with non-stick oil spray
  or some butter. Set aside.
• 2 Add the pumpkin purée, half and half, milk, pumpkin pie spice, salt, eggs, both
  sugars, and vanilla in an extra large mixing bowl. Whisk until fully combined.
• 3 Dice the bread into large chunks (about 1-inch by 1-inch is the size I go for,
  but eyeballing it is just fine).
• 4 Add the bread chunks to the bowl with the other mixed ingredients, make sure
  they’re nice and coated, then let them soak for about 10 minutes.
• 5 Gently place the mixture in your prepared pan, making sure that it’s an even
  layer, and bake for 40-45 minutes or until firm and not soggy.
• 6 Remove from the oven and let rest for about 10 minutes before drizzling
  generously with caramel sauce.
• 7 Serve with ice cream, cream or custard on the side.

Nutrition Info