Pumpkin Bread Pudding With Caramel Sauce

This year I want to break away from tradition a little bit and serve something a little different than pumpkin or pecan pie.  We all love bread pudding so I decided to make a pumpkin bread pudding with a caramel sauce.  It turned out fantastic and will be on my table every year from now on.  Serve it warm with some sweetened whipped cream or a scoop of vanilla ice cream! This is a dessert to be thankful for!  With sugar and spice and everything nice, what’s not to love

Pumpkin Bread Pudding With 

Caramel Sauce

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

 2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes Challah or egg bread (about 10-ounces)

Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.

Fold in bread cubes.  Transfer mixture to a 11 x 7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes. 

Caramel sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

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