Pumpkin Bread Pudding recipe

Pumpkin Bread Pudding recipe :

Several years ago my husband had a Navy conference to attend in Williamsburg, VA., what girl could possibly turn such a trip down, not I.  While there we had an amazing dinner with friends at Shields Tavern, it’s such a wonderful experience and a must do when you visit Williamsburg. A couple months later that same friend found and gave me copy of Shields Tavern’s Pumpkin Bread Pudding.
Please keep in mind that this is a Colonial recipe and it is not sweet as some would like today.  A little sweetness can be added with a drizzle of caramel sauce over the top prior to serving.
Shields Tavern Pumpkin Bread Pudding

1/2 cup sugar
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. allspice
2 15oz cans pumpkin (I used Trader Joe’s Organic Pumpkin)
6 eggs
1 cup heavy cream
1 cup milk
1/2 tsp vanilla
10 cups 1 inch cubes of stale French or Italian bread (I’m thinking a little smaller next time).

Preheat oven 350F.

Stir sugar, salt, cinnamon, ginger, and allspice together. Add the pumpkin. Whisk in the eggs. Whisk in the cream , milk and vanilla. Place the bread in a buttered 3-quart baking pan. Pour milk mixture on top.  Toss to coat bread. Place the baking pan in a larger pan and add enough water to the larger pan to reach halfway up the sides of the baking pan. Bake for one hour or until tester inserted into the pudding comes out clean. Serves 6 – 8 (these are really large servings, we get 10 -12)


Caramel Sauce

1 1/4 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Whisk brown sugar and butter in heavy medium sized pan over medium heat until butter is melted.
Whisk in cream and stir until sugar dissolves and sauce is smooth.
(I serve this hot over each serving of Pumpkin Bread Pudding)

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