Have a little puddin’, Puddin’.

This moment’s obsession: pumpkin bread pudding. Back a gazillion years ago when I met Marv there were a gazillion things I had tried to eat and hated. He would look down at me from his freakish height and say, “If you don’t like it, then you haven’t had done right.” Bread pudding was one of those things. Marv converted me several years ago. Since then I’ve played with several kinds – this time pumpkin. Just seemed like the perfect warm, earthy, sweet and spicey kind of a dish for winter nights.

Here’s the recipe I came up with. Enjoy!

Pumpkin Bread Pudding with Carmel Sauce


1 4/5 loaves sliced pumpkin bread, dried out and ripped into 1″ pieces
1/2 – 1 c golden rasins (optional)
6 eggs lightly beaten
1 can pumpkin
1 c sugar
3 c milk
1 1/2 c cream
1/4 c vanilla extract
1 t cinnamon

1 recipe caramel sauce

Pre-heat oven to 325°. Toss pumpkin bread pieces into a 13 x 9 pan with the rasins, if you are using them. Stir the rest of the ingredients together adding each in order and pour them over the bread. Push down bits of bread that stick up to coat them fully. Place pan into larger roasting pan and put them both in the oven. Pour water into the larger pan until water level comes halfway up the sides of the smaller pan to create water bath. Cook for 1 hour and 10 – 20 minutes. Pudding is done when it’s fully set in the middle.

Serve with caramel sauce and whipped cream.

Caramel sauce
2 1/2 cups (packed) dark brown sugar
1 cup (1 stick) unsalted butter
1 cup whipping cream
1 T apple or plum brandy

Melt sugar and butter together in a small sauce pan. When butter is melted pour in cream. Whisk until sugar is dissolved. Remove from heat and stir in brandy.


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