Top Your Holiday Desserts with Beckon Ice Cream This Year!
Bread pudding is a great dessert for the holidays. And this Pumpkin Spiced Bread Pudding with Salted Caramel Sauce is lactose free and topped with Beckon Ice Cream!
Beckon Ice Cream is a premium lactose free ice cream made from
dairy, just without the lactose.
It’s rich, creamy and oh so delicious. You can top it on desserts, or eat it right out of the carton! We’ve all been there.
Beckon Ice Cream pints are available nationwide at Whole Foods Market and other retailers, plus can be ordered from beckonicecream.com and shipped
anywhere in the contiguous US. So, definitely give them a try.
This bread pudding is definitely a must to make. And just because it’s lactose free doesn’t mean it’s taste free. It’s delicious! I substituted lactose free half and half for regular and you can’t even tell the difference.
Start with getting your country style bread a couple of day ahead of time. You need a nice sturdy bread. You can also use challah bread or an artisan. I only use half for this recipe, but if you want a large bread pudding, you can use the whole bread and double all of the ingredients.
Cut the bread into cubes, place them in a bowl and set it aside to make the custard.
In another bowl, add eggs, lactose free half and half, sugars, vanilla, can pumpkin purée and spices. Mix well. Pour the mixture on top of the cubes bread then add the melted lactose free butter. Mix and toss until all of the cubes are covered.
I made individual portions by using Creme brûlée dishes. If you want one whole bread pudding then use a large dish. Spray the ramekins with cooking spray so it doesn’t stick. Then divide the mixture between each ramekin. Place them on a baking sheet and place into the oven. Pour water into the pan as well covering each ramekin half way up. This also prevents the bread puddings from sticking. Bake in a 350 degree oven for 20-25 minutes until they start to brown.
To make the sauce, combine all of the ingredients except the vanilla in a saucepan and cook until it starts to boil. When it’s done add the vanilla and spoon the sauce over each bread pudding. Top them with Beckon Vanilla Ice Cream or any other of their flavors that you like. A great holiday dessert!
Pumpkin Spiced Bread Pudding with Salted Caramel Sauce
Ingredients
Bread Pudding
- 1/2 loaf day old homestyle bread
- 2 eggs, large
- 1 cup lactose free half & half
- 1 cup pumpkin purée
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tbsp lactose free butter, melted
- 1 tsp vanilla
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Caramel Sauce
- 1/2 cup lactose free butter (1 stick)
- 1/2 cup packed brown sugar
- 1/2 cup lactose free half & half
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
Bread Pudding
- Cut bread into small cubes, place in a large bowl and set aside. In a bowl, add eggs, half & half, sugars, pumpkin purée, spices and vanilla. Mix well. Pour pumpkin mixture on top of bread cubes. Add melted butter and stir until all pieces are coated in the mixture. Spray 8 ramekins or creme brûlée dishes with cooking spray. Divide pudding between the 8 ramekins. Place on a baking sheet. Place in a preheated 350 degree oven. Pour enough water on to the baking sheet so that it covers the ramekins half way to the top. Bake for 20-25 minutes until pudding is puffed and browning. Remove pan from oven carefully without spilling the water. Cool on a wire rack. Remove ramekins from the pan and pour off the water.
Caramel Sauce
- In a small saucepan over medium heat, add butter, brown sugar, half & half and salt. Cook until it comes to a boil and the sugar is melted. Remove from heat and add vanilla. Pour sauce over each bread puddings. Top with Beckon Vanilla Ice Cream.
