Pumpkin Bread Pudding
A warm and cozy dessert perfect for brunch or after dinner. An excellent option for a non-pie Thanksgiving dessert.
Ingredients
Bread Pudding
- 2 cups Canned Pumpkin
- 12 ounces Evaporated Milk
- 3 cups Coconut Milk unsweetened, 24 ounces
- 8 Eggs
- 3 cups Brown Sugar
- 2 teaspoon Cinnamon ground
- 1 teaspoon Nutmeg ground
- ½ teaspoon Cloves ground
- ½ teaspoon Ginger ground
- 2 teaspoon Salt
- 2 Loaves French Bread
Carmel Sauce
- 4 Tablespoon Butter
- 1¼ cup Brown Sugar
- ⅔ cup Corn Syrup white
- ¾ cup Whipping Cream
Instructions
Bread Pudding
- Cut up the French Bread into cubes, and spread out on a large cookie sheet. Let sit for a few hours or over night to dry them out a bit.
- Preheat oven to 400°
- In a bowl combine the pumpkin, evaporated milk, coconut milk and eggs together and mix well. In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well. Combine the pumpkin mixture and brown sugar mixture together then blend well. Set aside until needed. *You may leave mixture at room temperature for up to 2 hours.
- Prepare a 9x13 baking dish by lightly greasing. We lightly spray with oil. Mix the French bread cubes into the pumpkin mix very gently toss to help the bread absorb all the liquid. Pour into the baking dish.
- Bake for 45-50 minutes. If you are cooking individual servings, check them at 30 minutes, then every five minutes after till done. If you stick a butter knife into the center of the pudding and it pulls out mostly clean, then it is done. We recommend to let it sit for about 30 minutes to cool. It falls apart completely if you dish it up right away. It is delicious warm with a fair amount of Carmel Sauce drizzled over each serving, and then topped with freshly, sweetened Whipping Cream.
Carmel Sauce
- Melt butter, add syrup and sugar. Cook till forms very soft ball stage (takes just a few minutes - just wait for it to bubble) Then add the cream, and gently stir in till well blended.