Pumpkin Bread Pudding with Warmed Caramel Sauce

This is a seriously large dessert. It serves 8-12 people. Perfect for large gatherings. Feel free to cut the recipe in half, but it does taste great the next day warmed up in the microwave, or invite good friends over and just pig out.

My lower fat version of bread pudding gets an added nutritional punch from omega-3 eggs, whole grain bread, fat free milk, dried cranberries, raisins and pumpkin.


2 omega -3 eggs
1 can fat free evaporated milk
1 ½ cups pumpkin puree
2 tsp. pure vanilla extract
1 ¼ cups brown sugar
¼ cup maple syrup
1 ½ Tbsp. cinnamon
½ tsp. Ground Nutmeg
½ tsp. Ground Ginger
¼ tsp. Ground Cloves
2 Tbsp. crystallized ginger - diced
½ cup dried cranberries
½ cup raisins
1 Whole Grain Rustic Style Artisan loaf of bread - cubed
½ cup walnuts - chopped

Preheat oven to 350 F.
In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract, brown sugar and the maple syrup.
Beat in the cinnamon, nutmeg, ginger and the cloves.
Stir in the crystallized ginger, dried cranberries and raisins. Add the cubed bread and stir lightly.
Let sit for 5 minutes. Tip - This can be made up to 3 hours in advance as long as it is kept in the fridge until it’s time to pop it in the oven.
Line a 9x13" pan with parchment paper. Tip - to make the parchment paper more pliable wet the parchment paper under running water, squeeze out excess water and then line pan.
Stir the bread/egg mixture again and then pour into the prepared pan.
Sprinkle with the walnuts.
Bake for 60 minutes or until a toothpick comes out clean.
Spoon out servings into small bowls and top with fat free Butterscotch Sauce available at most grocery stores where they sell ice cream toppings.