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!
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.