Pumpkin Caramel Bread Pudding

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 555, total fat 37 G., saturated fats 19 G., proteins 9 G., carbohydrates 49 G., fiber 2 G., cholesterol 180 mg, sodium 378 mg, sugar 28 G.

"A pregnant friend of mine, who had some rather unusual taste preferences at the time, asked me to make this bread pudding," shares recipe author Sarah Holden. "The base for the frosting is homemade caramel sauce, paired with pumpkin puree. It adds a distinctive flavor and also acts as a thickener. And, of course, this bread pudding is loaded with warm pumpkin pie spices, giving it a truly autumnal flavor. Here's a tip: it's perfect for breakfast with coffee."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup granulated sugar
3 cups heavy cream
4 tablespoons unsalted butter, diced
1 teaspoon coarse salt
2 cups whole milk
4 large eggs + 6 large yolks
1 cup pumpkin puree
0.5 cup brown sugar (light or dark)
2 teaspoons pumpkin pie spice
1 tsp vanilla extract
8 cups diced stale challah (about 1 16-ounce loaf, cut into 1-1/2-inch cubes)
0.5 cups raw pecan pieces
Whipped cream or ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, cream, milk, eggs, pumpkin pie spice, challah, pecans

Cooking the dish according to the recipe:

Preheat oven to 160°C and spray a 22x32cm baking dish with cooking spray.
In a medium saucepan, combine the sugar with 3 tablespoons of water until it reaches the consistency of wet sand. Brush any sugar grains off the sides of the pan with a damp pastry brush. Cook, without stirring, over medium heat until the sugar melts and turns a deep amber color, 8-11 minutes. Once the sugar begins to caramelize, you can swirl the pan to ensure even cooking.

While the caramel is cooking, bring the heavy cream to a gentle simmer in a small saucepan. Once the caramel turns a deep amber color, carefully whisk in the hot cream. The mixture will begin to splatter. Add the butter and salt, stir until fully incorporated, then remove from heat and set aside.
In a large bowl, combine the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Gently stir in 1/3 of the warm caramel sauce until fully incorporated, then add the remaining caramel sauce. Set aside.
In a prepared baking dish, combine the stale bread cubes with the pecans, then spread them out in an even layer. Top with the caramel pumpkin cream. Cover and let sit in the refrigerator for 30 minutes, pressing down on the bread occasionally to coat it in the cream.
Bake until the custard is set and the top of the bread pudding is golden brown, 45-50 minutes. Remove from the oven and let cool slightly. Serve the bread pudding with whipped cream or ice cream.

Challah:
Cut the challah into cubes and let it sit overnight to harden. Alternatively, dry the challah cubes on a baking sheet in the oven at 300°F (150°C) until slightly crispy and light golden, about 20 minutes.

Author of the recipe - Sarah Holden is a blogger dedicated to health and fitness motivation.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Breakfast / Desserts / Sweet pies, tarts and casseroles / / Pumpkin dishes / Pumpkin desserts and pastries

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