Fall Foods

Pumpkin Bread Pudding with Brown Sugar Sauce

Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

Ingredients:

• 8 ounces French bread, torn into small pieces, about 5 cups
• 2 cups half-and-half, or half milk and half cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup dried cranberries
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• cinnamon sugar, optional

Preparation:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
Serves 8.

Brown Sugar Sauce

A delicious brown sugar sauce for bread pudding, fruit desserts, pound cake, ice cream, and other goodies.

Prep Time: :

Cook Time: :

Ingredients:

• 1/2 cup brown sugar, packed
• 2 tablespoons corn syrup
• 1/4 cup butter
• 1/2 cup heavy cream
• 1 1/2 teaspoons vanilla

Preparation:

Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. This sauce is delicious with bread pudding, plain unfrosted cakes, ice cream, or other desserts.