Pumpkin Bread Pudding with Caramel Sauce

I am in a pumpkin state of mind these days. When I saw the pumpkin streusel breakfast bread was back at Target I had to buy a loaf. Knowing we wouldn’t be able to finish before it became stale I did what everyone else does. I made bread pudding. This bread works well for bread pudding because it has more of the texture of yeast bread than a quick bread. I have found that quick breads crumble too much in bread pudding. These breakfast bread falls somewhere between the two and I like that. Using store-bought bread really makes this easy to put together.

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I made pumpkin bread pudding and served it with whipped cream a brandy caramel sauce. You can use less brandy or leave it out completely, but why would you want to do that? Delicious!

verticalbreadpuddingHere’s the recipe!

Pumpkin Bread Pudding with Caramel Sauce

Rating 

Ingredients
  • For the Bread Pudding:
  • 8 slices pumpkin Streusel bread cubed (you can buy it at Target)
  • 4 large eggs lightly beaten with a fork
  • 1 cup whole milk
  • ½ cup heavy cream
  • 4 TBS melted butter
  • pinch of salt
  • ½ teaspoon cinnamon
  • ¼ tsp ground nutmeg
  • ¼ cup turbinado sugar
  • For the Brandy Caramel Sauce:
  • 1 container of caramel apple dip or pumpkin spice caramel dip
  • ¾ cup heavy cream
  • Pinch of salt
  • 2 ounces brandy (I buy the airplane or mini-bar size bottles)
Instructions
  1. For the Bread Pudding:
  2. Place the cubed bread into a large mixing bowl. In a smaller bowl, add the beaten eggs, milk, cream, cinnamon, nutmeg and butter and salt. Stir to mix well. Pour egg/milk mixture over the cubed bread and mix lightly to coat. Do not over mix! You don't want the bread to fall apart. Add the sugar, reserving a couple of tablespoons for the top and mix lightly again. Pour the mixture into a buttered casserole dish or ramekins. I used two small ceramic pie pans. Sprinkle the remaining sugar over the top. Place the casserole dish into a larger oven safe dis. Pour hot water into the larger pan to come halfway up the sides of the casserole dish. I find it easier and safer to add the hot water once the dish is in the oven. Bake at 350 degrees until the custard is set. The time will vary depending on what size pan you used. If a wooden skewer comes out clean, it is done. Don't over cook it as it will continue cooking while it cools.
  3. For the sauce:
  4. Pour the caramel dip into a medium saucepan with a heavy bottom. Add the cream, brandy and salt. Allow to come to a boil, then reduce the heat and cook over low heat to cook off the alcohol. (or not, your choice) Just let it simmer so the cream doesn't curdle. Taste it and remove from heat when the brandy taste is to your liking. The sauce will thicken as it cools. You will probably need to warm it up before serving.

 

 

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Comments

  1. Nancy W says

    This looks so delicious! My son-in-law loves bread pudding I think I will have to make some for him! Thank you so much for sharing on the HomeAcre Hop, hope to see you again tomorrow!
    – Nancy HomeAcre Hop

  2. says

    Wow this looks great – your photos are stunning.

    Pinned and Stumbled. Thanks very much for linking up with #recipeoftheweek. Could you add the badge, please? There’s a new linky live now – would be brilliant to see you there again! :) x

  3. says

    Well, since it is my birthday 😉 , a was able to get a dish of this for lunch. 😉 I would have to compare it to the quality of bread pudding that Mimi’s sells but with an Autumn flare of pumpkin. yum yum yummy indeed.

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