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This recipe is from the Kitchen of Shawna Mantey. Says so right on the top of the Word document I got from her in email. Oooh, and is it YUMMY.
Ingredients
- 2 cups half and half or fat-free half and half
- 1 – 15 oz can pure pumpkin
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups ½-inch cubes egg bread or 10 large croissants, chunked
- 1/2 cup golden raisins
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
- Powdered Sugar
Peter Pumpkin Eater Got Nothin' on This One
Preheat oven to 350 degrees. Whisk half and half, pumpkin, 1 cup plus 2 Tablespoons packed brown sugar, eggs, spices, and vanilla in a large bowl until well blended. Fold in bread, then fold in raisins. Pour into a 11x7 inch glass baking dish. Let stand 15 minutes for the bread to absorb the moisture. (With croissants, 5 minutes or so will do.) Bake about 40 minutes, or until tester inserted into center comes out clean.
You Saucy Thang
In a heavy saucepan, whisk together 1 1/3 cups packed dark brown sugar and the butter until it melts. Whisk in cream, stir until all the sugar dissolves and the sauce is smooth, about 3 minutes.
Sift powdered sugar over the warm bread pudding. Serve with caramel sauce.
Notes and Hints and Stuff
- Caramel? Why not chocolate?
Serve with really good vanilla ice cream, in my opinion. Or chocolate sauce. Or whipped cream. Or whatever floats your boat. It's good, just eat it.
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