Saturday, November 14, 2015

Pumpkin Friday: Pumpkin Bread Pudding

This recipe is so easy and so good! You seriously need to try it. This is one of my favorite #pumpkinfriday recipes, if not my favorite!

1 (1pound) loaf day old bread (French, Italian, or Challah), torn into small pieces
1 cup heavy cream
1 cup half and half
1 15-ounce can pumpkin puree
1 1/2 cups granulated sugar
3 tablespoons melted butter
4 eggs
2 teaspoons vanilla
1 tablespoon pumpkin pie spice

1 cup butter
1 cup heavy cream
1 cup dark brown sugar

1. Preheat oven to 350 degrees F
2. Spray a 9 x 13 baking dish with booking spray and place torn pieces of bread in the dish.
3. In a large bowl whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
4. Slowly our the batter over the bread pieces in the baking dish. Be sure to cover all the pieces of bread.
5. Bake for about an hour.
6. While the bread pudding is baking, make the sauce. In a heavy saucepan over medium-low head, stir together the butter, heavy cream, and dark brown sugar, bring to a boil. Reduce heat to low and simmer until the sauce thickens, for about 5 minutes; pout over bread pudding to serve.

Make sure that when you are making the sauce, that you watch it VERY CAREFULLY! It boils over really fast and might get all over your stove like it happened for me... haha. But the sauce is so good!!! Last night when we were eating it Braden said "I could just drink a glass of this caramel sauce", seriously, that good. I would drink a glass of it as well.

Well, this baby has hiccups and I think I'm getting one too many contractions. Time to take a bath and drink lots of water! 6 more weeks!!!

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