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- 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 granulated sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 2 tablespoons light-colored corn syrup
- 1/2 cup chocolate-covered toffee pieces
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.
Meanwhile, for sauce::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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