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Pumpkin Bread Pudding with Caramel Sauce


2 cups half & half

1 15-oz can pure pumpkin

1 cup (packed) plus 2 TBSP dark brown sugar

2 large eggs

1 1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 tsp ground vanilla beans or 2 TBSP extract

3 TBSP TTOV's Blood Orange Olive Oil

10 cups 1/2-inch cubes egg bread (10 ounces)

1/2 cup dried cranberries

1/2 cup chopped glazed pecans


1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Preheat oven to 350 deg. Whisk the first 8 bread pudding ingredients in large bowl to blend.  Fold in bread cubes. Stir in cranberries. Transfer mixture to 11x7-inch glass baking dish. Top with pecans. Let stand 15 minutes. Bake until test inserted into center comes out clean, about 40 minutes. Prepare caramel sauce while bread pudding is baking:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.

Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

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