Pumpkin Pie Bread Pudding with Caramel Sauce
Get ready to be the hit of your holiday gathering with this fall twist on a classic comfort food using your favorite Lewis Bake Shop Breads! This recipe works best when the bread is dried out (not toasted). If your bread is still fresh, you can cut it into 1” pieces and bake on a baking sheet in the oven for about 6-8 minutes.
Ingredients:
- 12 slices of Lewis Bake Shop Hawaiian Bread, cut in 1” pieces (approx. 8 cups)
- 1 can (15oz) pumpkin (not pumpkin pie filling)
- 1 cup heavy cream
- ½ cup milk
- 1 cup brown sugar
- 2 eggs
- 1 ½ tsp ground cinnamon
- 1 tsp allspice
- ¼ tsp nutmeg
- 2 tsp vanilla extract
Directions:
- Spread bread pieces into a 9” x 13” baking dish.
- Mix together pumpkin, cream, milk, sugar, eggs, spices and vanilla until combined.
- Pour mixture over bread cubes, lightly stirring to coat all the bread pieces, and let set for about 10-15 minutes while the bread absorbs the mixture. In the meantime, preheat oven to 350°F.
- Bake for 30 minutes. Then loosely cover with aluminum foil to prevent burning of the tops of the bread pieces, and bake an additional 10-15 minutes until the top is set.
Caramel Sauce Ingredients:
- 1 cup brown sugar
- ½ cup butter
- ½ cup heavy cream
Directions:
- In a heavy saucepan over medium heat, bring sugar and butter to a boil and cook for about 3 minute until sugar is dissolved, stirring constantly with a whisk.
- Remove from heat and stir in heavy cream.
- Pour over pumpkin pie bread pudding before serving. For an extra treat, top with whipped cream and chopped pecans.
