Here's a delicious recipe you can enjoy anytime of year, but it's especially wonderful in fall and winter because of the cozy, warm texture and spices that fragrance the air as it bakes.
Mama Steph's Easy Pumpkin Bread Pudding with Caramel Sauce
10 to 12 cups of cubed French bread (about 1 1/2 loaves)
2 cups heavy cream or evaporated milk
2 tsp pumpkin pie spice
1/2 to 3/4 cup dark brown sugar
15 oz can of pumpkin puree
2 tsps vanilla extract
Additions, if desired: 1 cup of dried cranberries, semi-sweet chocolate chips, white chocolate chips, or cinnamon chips.
Combine all ingredients except bread in a large mixing bowl, whisking by hand until smooth and combined.
Add the bread cubes to the wet mixture, folding in until all bread is coated with the pumpkin custard.
Fold in any additions you'd like to use, if any.
Pour into deep casserole dish that has been sprayed with cooking spray or coated with butter.
Allow to sit and soak 30 minutes, at least, up to overnight.
Bake at 350 for about 40 minutes. (this can vary by oven; don't allow to dry out.)
Serve topped with caramel sauce (recipe follows), real whipped cream, or accompanied by a scoop of vanilla ice cream,
1/2 cup packed brown sugar
3 Tablespoons of salted butter
1/2 teaspoon vanilla extract
1 Tablespoon heavy cream or half & half
Make the glaze: combine all glaze ingredients, listed above, in a medium saucepan. Place over medium heat, and continually stir while you allow the mixture to come to a gentle boil. Stir while gently boiling for 3 to 3 1/2 mminutes then remove from heat. (if it cooks too long, it will turn into candy! Be careful...)