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Pumpkin Spiced Bread Pudding with Salted Caramel Sauce

Course Dessert
Servings 8 people

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.