Pumpkin Bread Pudding with Caramel Sauce

October 24, 2013

Thanksgiving 2010 I wanted to try a bread pudding recipe from my Better Homes & Gardens cookbook, but I wanted pumpkin bread pudding and none of the variations included one for pumpkin. Once again I “winged it” and started off by decreasing the milk to 2 c., added approximately half a can of Farmer’s Market organic pumpkin and topped it off with some sprinkles of the gourd’s complementary spices. I then beat this mixture into the original egg mixture and fortunately the consistency remained

4 beaten eggs
2 c. milk
8 oz. pumpkin
1/2 cup sugar
1 tbsp. vanilla
1 tsp. finely shredded orange peel (optional)
1/2 tsp. each ground cinnamon, ginger, nutmeg, allspice
(or 2 tsp. pumpkin pie spice)
4 c. dry French bread cubes or regular bread cubes (6–7 slices of bread)
1/3 c. dried cherries, cranberries or raisins (optional)

In a large bowl beat together eggs, milk, pumpkin, sugar, vanilla, orange peel, and spice(s). In an ungreased two-quart square baking dish or pie dish, toss together bread cubes and dried fruit; pour egg...
See the full directions on my site

Nutritions

Calories
3425

Sodium
1924mg
80% DV

Fat
259g
399% DV

Protein
120g
241% DV

Carbs
140g
47% DV

Fiber
65g
260% DV

Dinner Baked