Pumpkin Bread Pudding

I wanted to try a different Thanksgiving dessert, and found this recipe that I decided to try.

Ingredients:

Pudding Base:

• 14 ounces evaporated milk (or regular milk)
  
• .5 cup brown sugar
• .25 cup maple syrup
• 6 eggs
• 1 can pumpkin 15 ounces
• 1 teaspoon ground cinnamon
• .5 teaspoon ground ginger
• .25 teaspoon grated nutmeg
• .25 teaspoon ground cloves
• .5 teaspoon salt 
• 16 ounces bread or cinnamon raisin bagels cut into small pieces (about 5 bagels)
• 1 cup craisinss (optional, if using raisin bagels, just sprinkle some on top)
  
  

Optional Caramel Sauce:

• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• ¼ cup water
• ½ cup milk heated until warm
• 3 tablespoons  unsalted butter softened
• 1/2 teaspoon fine grain sea salt or more to taste
• 1 teaspoon pure vanilla extract
  
  

 

Instructions:

1. Make the bread pudding: 
   In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, nutmeg, cloves, and salt until well blended. 
2. Add bread pieces and craisins, and stir to combine, making sure all sides are coated.
3. Lightly coat an 9" x 13" baking dish with nonstick spray. 
   
4. Spoon the bread mix into the dish, arranging evenly in the pan. 
5. Pour any leftover custard over the top. 
6. Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
7. When ready to bake, preheat oven to 350°F. 
8. Remove plastic wrap and bake for 35-40 minutes. 
9. Let cool slightly and serve with some vanilla ice cream or the caramel sauce.
   
   
10. Make the caramel sauce:
    In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened.
11. Heat the sauce stirring constantly under medium until the sugar dissolves and the sugar syrup is bubbling. 
12. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber.
13. This will be right around 350 degre on an instant read thermometer.
14. Immediately remove pan from the heat. 
15.  Slowly and carefully pour the hot milk into the caramel. It will bubble up furiously - which is why you use a lage pot.
16. Use a high-temperature heat-resistant rubber spatula or wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom. 
17. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. 
18. The mixture will be streaky but become uniform after cooling slightly and stirring.
    Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
    
19. Keep sauce t room temperature for up to 3 days; refrigerated, about 3 weeks. 
20. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

 

Carole's Notes:

We had this for dinner, but skipped the caramel sauce since Sue brough a berry cobbler as well.

The bread pudding recipe is adapted from https://www.mybakingaddiction.com/pumpkin-bread-pudding/ and https://carolelikesroundfood.blogspot.com/2019/02/blueberry-french-toast-casserole.html

The caramel sauce is from https://www.mybakingaddiction.com/salted-caramel-sauce/