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Pumpkin Bread Pudding with Toffee Sauce

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

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 1 hr to 4 hrs
  • Bake: 35 mins 350°F

Pumpkin Bread Pudding with Toffee Sauce

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. 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.
  3. 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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