Pumpkin Bread Pudding

Ingredients

Pudding

• 2 cups half and half
• 2 cups puréed fresh pumpkin (or canned with no added salt or seasonings)
• 1 cup packed Muscovado sugar (or dark brown)
• 2 tablespoons pure maple syrup
• 2 large eggs, lightly beaten
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg, preferably freshly grated
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 10 cups whole grain bread, cut into 1/2 -3/4 inch cubes
• 1/2 cup raisins (I prefer golden)

Salted Bourbon Caramel Sauce

• 1 1/3 cups dark brown sugar, packed (or light brown)
• 1/2 cup unsalted butter
• 1/4 teaspoon sea salt
• 1 tablespoon bourbon (or 1 teaspoon vanilla extract for teetotalers)
• 1/2 cup heavy cream

Roast pumpkin as directed in this short cooking video here. When cool, remove the flesh from the skin (it should pull away easily if it is adequately cooked) and purée in a food processor until smooth. Measure out 2 cups and save the rest for another purpose; it freezes beautifully. 

Instructions

Make pudding. Preheat oven to 350°F. Lightly beat eggs in a large bowl then add half and half, pumpkin, sugar, spices, and vanilla extract, whisking fully until blended. (You can use a hand beater if you prefer, though it’s really not necessary.) Gently fold in the bread and raisins until the cubes are saturated with the custard. Spoon the mixture into a lightly greased glass or porcelain baking dish; let stand 15 minutes. Custard should be largely absorbed with some liquid remaining. Bake until a tester or toothpick inserted into the center comes out clean, about 40 minutes.

Prepare caramel. Heat sugar and butter in a heavy saucepan over medium heat until the butter melts, then whisk until fully combined. Add bourbon and salt and stir until smooth. Whisk in cream until sugar dissolves and sauce is smooth, about 2 minutes. Taste—don’t burn your tongue!—and add more salt and/or hourbon as desired. Sauce will thicken as it cools and can be reheated over low heat when ready to serve the pudding.

Whip cream. Freshly whipped cream is a decadent addition to this dessert, a light yet velvety richness that perfectly complements the pudding and caramel. I’m going to go ahead and say it’s necessary. Simply beat 1 cup of heavy cream and 1 teaspoon vanilla until soft peaks form.

Serve. Drizzle caramel sauce on a plate creatively then top with a serving of pudding and dollop of whipped cream; a sprinkle of cinnamon here or there is optional. (See three additional plating ideas here.)

Note.This is a big recipe that serves about 8-10 people, ideal for a dinner party or holiday; leftovers can be frozen for another occasion. Or halve the ingredients for a recipe that serves 4.