Pumpkin bread pudding with warmed caramel sauce
Serves
8
After a huge Thanksgiving meal, go easy on the calories with these individual servings of bread pudding
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Ingredients
8 cups
stale raisin or egg bread
1 can
evaporated skim milk
1 cup
pure pumpkin puree
1 tsp
pure vanilla extract
1 cup
dark brown sugar
1 tbsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
cloves
1/4
diced crystallized ginger
Martha Stewart's caramel sauce
1 cup
dark brown sugar
1/2 cup
unsalted butter
1/2 cup
whipping cream
1 tsp
pure vanilla extract
Instructions
Pumpkin bread pudding
- Preheat oven to 350 F. Lightly butter eight one-cup (250 mL) ramekins. Set aside.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract and brown sugar.
- Beat in the cinnamon, nutmeg and cloves. Add the ginger and the cubed bread and stir lightly. Let sit for five minutes.
- Stir the bread-egg mixture again to make sure the ginger is well distributed. Pour into the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Mix all the ingredients in a medium saucepan. Bring to the boil, stirring until the butter melts. Reduce heat so it is gently boiling and cook for five to seven minutes, stirring occasionally.
- Remove from heat and pour into a heat-safe jar. Cover and let cool to room temperature to serve. Any leftovers, store in the fridge for up to one week.