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Pumpkin Bread Pudding with Toffee Sauce

Makes: 8 servings
Prep 30 mins Chill 1 hr to 4 hrs Bake 350°F 35 mins Cool 30 mins
Pumpkin Bread Pudding with Toffee Sauce
  • 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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