Pumpkin Bread Pudding with Toffee Sauce

This decadent dessert casserole is wonderful after a meal but is also great to serve at a brunch.

Pumpkin Bread Pudding with Toffee Sauce Enlarge Image
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9 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Chill:
1 hr to 4 hrs
Bake:
35 mins 350°F
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Pumpkin Bread Pudding with Toffee Sauce

Ingredients
2
cups half-and-half or light cream
1
15 ounce can pumpkin
1
cup packed brown sugar
3
eggs
2
teaspoons vanilla
1 1/2
teaspoons pumpkin pie spice
1 1/2
teaspoons ground cinnamon
9
ounces French bread, torn into bite-size pieces (10 cups)
1/2
cup golden raisins
1/2
cup evaporated milk
2
tablespoons butter
2
tablespoons light-colored corn syrup
1/2
cup chocolate-covered toffee pieces

Directions

  1. Lightly grease a 2-quart shallow baking dish; set aside. In a very large bowl, combine half-and-half, pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, and cinnamon. Add bread pieces; stir to moisten evenly. Stir in raisins. Transfer mixture to the prepared baking dish. Cover and chill for 1 to 4 hours.
  2. Meanwhile, for sauce:
  3. In a small saucepan, combine granulated sugar, evaporated milk, butter, and corn syrup. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Cool to room temperature. Transfer to a serving bowl. Stir in toffee pieces.
  4. Preheat oven to 350 degrees F. Bake bread pudding, uncovered, about 35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 30 minutes. Serve warm bread pudding with sauce. Makes 8 servings.
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