Recipes and Cooking Pumpkin-Biscotti Bread Pudding with Brown Sugar Caramel Sauce 5.0 (1) Add your rating & review This easy pumpkin recipe is great to curl up with on chilly fall day. Warm brown sugar sauce adds sweetness to this pumpkin dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Stand Time: 10 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 1 hrs 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 cup 1-inch cubes French bread (about 6 ounces) 1 5-6 ounce package purchased biscotti, coarsely crushed (2 cups) ½ cup granulated sugar 4 eggs 1 ¼ cup milk 1 cup canned pumpkin ¾ cup whipping cream ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ teaspoon salt ¼ teaspoon ground cloves ¼ cup butter, cut into pieces ½ cup butter ½ cup packed brown sugar ¼ cup whipping cream ¼ cup bourbon, rum, or Madeira 1 tablespoon vanilla Sweetened whipped cream (optional) Directions Preheat oven to 350°F. Place 8 8- to 10-ounce ramekins in a 15x10x1-inch baking pan. In a large bowl combine the bread cubes and biscotti. Divide among ramekins. In a large bowl beat granulated sugar and eggs with an electric mixer on medium speed for 4 minutes or until fluffy. Add milk, pumpkin, the 3/4 cup whipping cream, the allspice, nutmeg, salt, and cloves; beat until combined. Slowly pour the pumpkin mixture over the bread and biscotti (dishes will be full). Let stand about 10 minutes. Top each with some of the 1/4 cup butter pieces. Bake, uncovered, about 30 minutes or until set and browned. Cool on a wire rack for 30 minutes. Meanwhile, for brown sugar caramel sauce, in a small saucepan melt the 1/2 cup butter over medium heat. Add brown sugar and the 1/4 cup whipping cream. Bring just to simmering. Cook 1 minute, stirring until the sugar is dissolved. Remove from heat. Stir in bourbon and vanilla. Set aside to cool slightly. Serve warm sauce with bread pudding. * To coarsely crush the biscotti, place it in a sealed storage bag; crush it with a rolling pin or the bottom of a small skillet. Rate it Print Nutrition Facts (per serving) 574 Calories 34g Fat 56g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 574 % Daily Value * Total Fat 34g 44% Saturated Fat 19g 95% Cholesterol 192mg 64% Sodium 455mg 20% Total Carbohydrate 56g 20% Total Sugars 38g Protein 10g Vitamin C 1.6mg 8% Calcium 117mg 9% Iron 1.9mg 11% Potassium 233mg 5% Fatty acids, total trans 1g Folate, total 45.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.