Christmas is right around the corner and with it, the joy and love of family. In our house, it’s going to be quiet this year with my daughter and grandson on the other end of the country. It’s been a struggle to retain the holiday spirit, so last night we took my mom on a drive to see the lights.
And my daughter and grandson did the same!
Near or far, love knows no boundaries. Though we can’t be together in body, we are in spirit.
Today’s recipe is great warmed up with caramel sauce and can be made a day or two ahead of time.
Pumpkin Bread Pudding with Caramel Sauce
Fill Dutch oven with mixed bread cubes. I save my crusts of white, brown and cinnamon raison and then rip them into bite size pieces.
Add a couple handfuls of raisins for flavor.
In a separate large bowl, mix 6-8 large eggs and approx. 2 cups of sugar, cinnamon and shake of salt. Add can of pumpkin puree (not pie fill), mix. Slowly add milk until mixture is loose, approx. 1 litre.
Pour mix over bread and stir, should be soupy (not too loose though) Just so you see the liquid through the bread. If not, add a couple more eggs and milk blended together to the mix.
When you have a nice consistency: sprinkle brown sugar, cinnamon and small dollops of margarine over the top.
Cook in pre-heated 350 oven for 1- 1.5 hours. Top will gain a nice crunchy golden look. Take a knife and spread the center apart to tell if done.
Drizzle some of your favorite caramel sundae sauce over the top and enjoy.