Pumpkin Bread Pudding with Caramel Sauce

It was pouring rain at the start of this past weekend. And along with the wet, came the grey, the chill,  and an uncanny urge to bake!

So now I’m wondering… how many sequential days of  being elbow-deep in flour, eggs and sugar constitutes me as an “official baker?”

But I don’t care, I’ll continue to declare myself as a non-baker.  At least until the day that I buy a mixer.

With that said, here’s my take on “Pumpkin Bread Pudding”.   That’s bread pudding with pumpkin, not pudding made with pumpkin bread.

But ya know… the latter sounds pretty good too!  (note to self)

Anyone with baking-know-how could probably improve on this recipe as it’s thrown together with whatever stuff I had in stock.

The bread, from frozen cute sandwich cutting rejects.

The pumpkin, leftovers from another project. (you don’t want to know)

The baker’s sugar, overrun from my butter-mochi madness.

Pumpkin Bread Pudding

Ingredients:

4 cups of cubed bread ( I used whole wheat and potato bread)

3 eggs beaten

1 cup pumpkin purée

1 cup of baker’s sugar (I supose you could use regular sugar, but you should ask a real baker)

1 cup of evaporated milk

1/4 cup melted butter

1/2 teaspoon ground cinamon

1/2 teaspoon ground nutmeg

1/4 teaspoon all-spice

Instructions:

Pre-heat oven to 350 degrees.  I always bake in my toaster oven so you may need to adjust for using a real oven.

In a large mixing bowl, blend everything together except the bread. When it’s mixed evenly, add the bread cubes and coat evenly.

Pour into a buttered 8 x 8 cake or brownie pan. ( is there a difference?)

Bake for 45 -50 minutes until you think it’s done. LOL!  I checked it at 45 minutes and it was a bit soft in the middle so I left in a little longer.

Let it set for awhile before cutting. Serve warm with  caramel sauce.

Why caramel sauce?

Because I didn’t know what else to do with this pudding.   I was on-a-roll, a baker’s high, a butter-fied euphoria!

So I tempted faith and cooked up icing and a caramel sauce.  Both of which I’ve never made before.

After a cursory interwebs search I memorized the  recipes then ran downstairs to duplicate.  They seemed simple enough so I didn’t bother printing copies.

Mistake. Big mistake.

You can guess what happened.  The icing didn’t turn out. Runny.

The caramel sauce tasted good but had crystallized.  *shrugs*

Saba Man, as usual, was forced to test both.    After quiet deliberation he crowned the caramel sauce the winner.

You can see the results in the top photo!

I invite all bakers and non-bakers alike to help me improve my recipe.

Share it!