And you thought it looked good without the sauce? The sauce makes it, I'm telling you. Delicious.

Pumpkin week catch up: Pumpkin bread pudding with toffee sauce

Did you miss me? I’ve been trying to catch up on a bunch of things and didn’t have a chance to make this in time to post last week. So, today is the last installment of the pumpkin week series (I just couldn’t stand that I didn’t give you one more recipe for pumpkin week). I found this one on Stephanie’s site – Again, she has amazing recipes, please go take a look and try something tasty!

This is such a great recipe. The earthy pumpkin flavor of the custard combined with the toffee sauce is heavenly. I really think the sauce makes this dish. So, if you’re considering not making the sauce like I was, please make it! You won’t be sorry. This bread pudding is decadent and sweet, goes perfect with coffee! My coworkers and I are enjoying it as our dessert after lunch! I know M’s coworkers are probably bummed they’re missing out, but I’ll be sure to make this one again for them in a bigger pan so there will be more to go around. ūüôā So, make your coworkers drool – bring this in for them to enjoy! They will adore you. Have fun!


And you thought it looked good without the sauce? The sauce makes it, I’m telling you. Delicious.

What you need:
5 cups (140 grams) cubed day-old bread, (crusts left on or removed)

2 large eggs plus 1 large egg yolk
3/4 cup pumpkin puree (no spices added)
1 1/2 cups light cream
3 tablespoons unsalted butter, melted and cooled
1/2 cup light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt

Toffee Sauce:(Makes 3/4 cup)
1/2 cup dark brown sugar
4 tablespoons unsalted butter, cut into pieces
1/4 cup heavy whipping cream
1/4 teaspoon pure vanilla extract

What to do:
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. You will need an 8 inch (20 cm) square baking dish. 

Custard:  In an large bowl whisk together the eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and raisins and toss to coat, making sure all the bread cubes are coated with the custard.

Transfer the bread pudding to the ungreased panand bake for about25 minutesor until a toothpick inserted in the center comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

Can be served warm or cold with the Toffee Sauce or with a dollop of softly whipped cream or vanilla ice cream.

Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

Makes one 8 x 8 inch (20 x 20 cm) bread pudding (serves about 6 people)


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