I routinely make 100 plus pumpkin breads for this time of year, and I love it! I have it down to a science, and I can pretty much do it with my eyes closed. For an appearance on CT Style this month, I wanted to prepare something a little different, while still using the seasonal flavor of the pumpkin bread. The result,Bread Pudding, Pumpkin Style!
This dessert is rich and decadent. It is a great way to bring a new twist on the traditional pumpkin recipes of the season. And the caramel sauce really makes this dessert. Be sure to use a very high quality caramel, such as Tahana Caramel, in either Vanilla Caramel or Salted Caramel (my favorite!). And why yes, you can indeed find the fine Tahana products at the shop!
One pound of baked, day old pumpkin bread
Three cups half & half
1/2 cup light brown
3 tsp vanilla
Jar of Tahana Salted Caramel Sauce
Pinch of nutmeg
If you are in a rush and do not have day old pumpkin bread, you can cube your bread and toast it in the oven until it is firm on the outside.
Heat oven to 325 degrees, and position your rack in the center of the oven.
In a large bowl, lightly beat your eggs. Add the half & half and beat thoroughly. Incorporate brown sugar and vanilla. Add cubed pumpkin bread, and lightly mix with your hands or a wooden spoon. Let soak for about 15 minutes. Turn into a lightly greased pan 9×9 square pan. Bake in oven for about 45 minutes, or until knife comes out clean.
Heat caramel sauce by placing jar in a pan of simmering hot water, adding a splash of cream or dark rum directly to the caramel. Stir to incorporate. Spoon over hot slice of bread pudding. Top with whip cream and a light dusting of nutmeg.
Variations: Try using banana bread or date bread. Add raisins, chocolate chips, of even cinnamon chips to liven the pudding. To save calories and fat, substitute evaporated milk for the half & half. You can also use 1/2 cup of dark agave nectar for the brown sugar.