December dining calls for warm flavorful entrees, seasonal fruits and vegetables, and decadent desserts.
Eddie’s of Roland Park has you covered!
Amy Simon is events coordinator for Eddie’s of Roland Park.
Pumpkin Bread Pudding with Warm Caramel Sauce
Ingredients
Bread Pudding
- 2 cups half and half
- 1 16-ounce can pumpkin pie filling
- 1 cup dark brown sugar packed
- 2 large eggs
- 1½ teaspoons vanilla extract
- 10 cups egg bread (such as such as challah) cut or torn into ½ inch cubes (approx. 12 ounces)
- ½ cup dried cranberries optional
Caramel Sauce
- 1¼ cups dark brown sugar
- ½ cup unsalted butter
- ½ cup whipping cream
Instructions
Bread Pudding
- To prepare bread pudding, preheat oven to 350 degrees. Whisk together half and half, pumpkin pie filling, brown sugar, eggs and vanilla. Fold in bread cubes. Add cranberries if desired. Spray baking dish with non-stick cooking spray or grease dish with butter. Pour mixture in prepared baking dish. Allow to set for 15 minutes. Bake for 40 minutes, or until tester comes out clean when inserted in the center of the dish.
Caramel Sauce
- Stir together the brown sugar and butter in a heavy medium saucepan over medium heat until butter is melted. Whisk in cream and stir until sauce is smooth and sugar is dissolved, about 5 minutes.
- Serve bread pudding warm with caramel sauce on the side or drizzled overtop.
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