Wednesday, November 5, 2008

Breakfast (and dinner) of Champions

I never really liked bread pudding until I was an adult. I don't know what happened, but suddenly, I was all about bread pudding! I tend to eat it for breakfast instead of dessert.

When the leaves change, I make this wonderful Pumpkin Bread Pudding with Caramel Sauce


Bread Pudding
2 cups half and half
1 15 oz can pumpkin
1 cup +2 TBSP packed dark brown sugar
2 eggs
1 1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1 1/2 tsp vanilla extract
10 cups bread, in 1/2 inch cubes (about a loaf)
1/2 cup dried cranberries

Caramel Sauce
1 1/4 cups packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream

To make the bread pudding:

Prheat oven to 350 F. Whisk together half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla in a large bowl. Fold in the bread cubes, stir in dried cranberries. Pour into an 11 x 17 baking dish & let rest for 15 minutes. Bake for 40 minutes, or until tester comes out clean.

To make the caramel sauce:

Over medium heat, whisk brown sugar and butter in a medium sized heavy saucepan until the butter melts. Whisk in the cream and stir until the sugar dissolves & the sauce is smooth. Generally, the whole sauce takes about 5-8 minutes.