Bread Pudding, Pumpkin
This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.
Servings: 8
Ingredients
Bread Pudding
- 1 loaf French bread cut into 1 inch cubes
- 1 cup heavy cream
- 15 oz can pumpkin
- 3/4 cup sugar
- 1/3 cup brown sugar
- 4 medium egg
- 1 TBL cinnamon ground
- 2 tsp vanilla extract
- 1/2 tsp salt
- vanilla ice cream optional
Caramel Sauce
- 1 cup butter
- 1 cup heavy cream
- 1 cup brown sugar
- 1/2 tsp salt
Instructions
Bread Pudding
- Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
- In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
- Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.
Carmel Sauce
- In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.