Pumpkin Bread Pudding

Most of my Gourment Club, for the second year in a row, worked together to cater the dinner before the Relief Society Broadcast at the end of September.  We were feeding 200 women!  I worked on the "desserts team."  We did 50 each of Cardamom Pear Crisp, Carrot Cakes, Decadent Chocolate Brownie bites with Ganache and Pumpkin Bread Pudding.  I took over the Pumpkin Bread Pudding.  I am obsessed with Bread pudding.  It is one of my favorite desserts ever!  I began my search for a perfect recipe on Pinterest.  I tried a few, and was thrilled with this one right HERE!

The recipe I finalized on was my top choice for a few reasons.  Most importantly it is the most delicious!  Also, I was so suprised by the ingredients!  NO cream at all!  I have never made any bread pudding before without cream!  The original is for an 8x8 dish.  That is way too small for me, so I have adjusted the measurements to make a 9x13 pan.  Also, the original has a bourbon sauce to go on top.  I replaced that with a homemade carmel sauce that I use on fresh apple cake.

15 oz. pumpkin puree, I use Libby's canned pumpkin

12 oz. evaporated milk

24 oz. coconut milk

8 large eggs

3 cups dark brown sugar

2 tsp ground Cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

2 tsp salt

2 french bread loaves

1 cup chocolate chips

1/2 cup golden raisins                     *** I have never put in the chocolate chips or raisins

Preheat oven to 400 degrees.

In a bowl combine the pumpkin puree, evaporated milk, coconut milk and eggs together and mix well.  In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well.  Combine the puree mixture and brown sugar mixture together and blend well.  Set aside until needed.  You may leave mixture at room temperature for up to 2 hours.

Prepare a 9x13 baking dish with spray grease.  Cut the French bread in to 1/2" cubes and put them into the pumpkin mix very gently toss to help the bread absorb all the liquid.  Pour into the baking dish.  If you are doing the chips and raisins, sprinkle them over the top and gently press them into the bread.

Bake for 45-50 minutes.  If you stick a butter knife into the center of the pudding and it pulls out mostly clean, then it is done.  It is recommended to let it sit for about 45 minutes to cool.  It falls apart completely if you dish it up right away.  It is delicious warm with a fair amount of carmel sauce drizzled over each serving, and then topped with freshly, sweetened Whipping Cream.

Carmel Sauce

4 Tbsp. butter

1 1/4 cup brown sugar

2/3 cup white corn syrup

3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream, and gently stir in till well blended.