Pumpkin Bread Pudding with Salted Caramel Sauce

Pumpkin Bread Pudding with Salted Caramel Sauce

12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)

the newer caramel apple or pumpkin swirl breads work well, too!

4 eggs

1 cup milk

1 can (15 oz.) pumpkin

1 cup firmly packed dark brown sugar

1 tsp. vanilla

2/3  cup  Pecan halves, or chopped if you prefer

PREHEAT oven to 350°F. Place bread cubes in greased 13×9-inch baking dish.

Beat eggs, milk, pumpkin, brown sugar and vanilla with wire whisk or electric mixer until blended. Pour evenly over bread; sprinkle with pecans.

BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with Salted Caramel Sauce.

Salted Caramel Sauce

  • 4 Tablespoons Butter
  • 1 cup Brown Sugar, Packed
  • 1/2 cup Half-and-half
  • Pinch Of  Sea Salt
  • 1 Tablespoon Vanilla

Mix butter, brown sugar, half & half, and salt in  a small heavy pan over medium low heat. Cook, stirring,until mixture thickens. . Add vanilla and cook another minute to thicken further. Remove from heat,cool slightly, and pour sauce into a jar. Refrigerate for up to 2 weeks.  This is wonderful on ice cream, apple slices, pound cake, or drizzled on plain cheese cake!  Can be reheated in microwave and served in a small pitcher for guests to pour their own.

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