It’s that time of year, when all of my pumpkin-loving friends are overdoing it with the pumpkin donuts, and the pumpkin cereal, but, says I, if you really want to give yourself over to the tasty gourd for a dessert that is not pie, there is no better alternative than this sweet, yeasty, delicious recipe.
Bring it to work or school and people will love you and want to be nice to you!
I got the recipe from my friend, “Pianogirl” lo these many years ago and used it for one of my son’s Eagle project fund-raisers — the endless bake-sales.
People went berserk for it, with good reason; it is incredibly delicious. I made it recently for a gathering and one of my husband’s friends — a fussy eater who approached it with suspicion — ended up making a night of it with this dessert, and insisted on having the recipe. Enjoy.
Pianogirl’s Pumpkin Bread Pudding
Note:
This makes enough to fill a 9″ square pan…I always double the recipe & put it in a 9X13 pan. Raisins and walnuts are optional.
2 c. Half & Half
1 15-oz can pureed pumpkin (Libby’s 100% pure pumpkin)
1 c. + 2 T packed dark brown sugar
2 large eggs
1 1/2 t. cinnamon
1 1/2 t. pumpkin pie spice
1 1/2 t.vanilla
dash salt
10 c. challah bread cut into 1/2″ cubes (about a loaf and a half of
bread needed to double the recipe)
Optional: 1/2 c. golden raisins or 1/2 c. chopped walnuts
PREHEAT oven to 350 degrees F. Wisk all except bread and raisins in a
large bowl. Fold in bread cubes. Stir in raisins. Let stand 15
minutes. Bake about 40 minutes, or until cake tester comes out clean.
CARAMEL SAUCE:
1 1/4 c. packed dark brown sugar
1/2 c. unsalted butter
1/2 c. whipping cream
Wisk dark brown sugar and unsalted butter in heavy saucepan over medium
heat until butter melts. Wisk in cream and stir until sugar dissolves
and sauce is smooth (about 3 minutes.)
I generally stab the bread with a knife many times and then pour the caramel sauce over it to let it sink in, but you can also serve the sauce, as needed, on the side.
