Pumpkin Bread Pudding with Bourbon Caramel Sauce

Makes 8 servings

Fragrant and delicous. A perfect encore for leftover bread.

Bake Time

40 to 45 minutes

Ingredients

1 cup heavy cream

3/4 cup canned pumpkin

1/2 cup whole milk

1/2 cup Karo® Dark Corn Syrup

2 whole eggs

1 egg yolk

1/4 teaspoon salt

1 tablespoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon pure vanilla extract

5 cups cubed (1-inch) day old baguette bread

6 tablespoons unsalted butter

Sauce

2 tablespoons butter

1/2 cup brown sugar

1/4 cup Karo® Dark Corn Syrup

1/4 cup heavy cream

2 tablespoons bourbon

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F with rack in middle of oven. Whisk together cream, pumpkin, milk, syrup, eggs, salt and spices in a bowl.

Toss bread cubes with melted butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 40 to 45 minutes.

Sauce:

Melt butter in a small saucepan over medium heat. Stir in brown sugar and corn syrup until smooth. Bring to boil, stirring frequently; boil 1 minute. Remove from heat and stir in heavy cream, bourbon and vanilla. Serve warm with bread pudding.